Sweet Semolina Cake with Orange Blossom Syrup

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A beloved Israeli sweet cake made from coarse semolina and yogurt, baked until golden and then soaked in a fragrant orange blossom syrup. Every bite is tender, buttery, and perfumed with floral sweetness.

Nutrition Facts

Per serving (estimated)

• 415 kcalCalories
• 16 gFat
• 9 gSaturated Fat
• 62 gCarbs
• 2 gFiber
• 38 gSugar
• 7 gProtein
• 95 mgSodium
• 110 mgPotassium
• 80 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 450 mcgVitamin A

Ingredients

For the cake batter

• 2 cups coarse semolina
• 3/4 cup plain whole-milk yogurt
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup unsweetened desiccated coconut
• 1 1/2 tsp baking powder
• 1 tsp pure vanilla extract
• Whole blanched almonds, for topping

For the orange blossom syrup

• 1 1/2 cups granulated sugar
• 1 cup water
• 1 tbsp fresh lemon juice
• 1 1/2 tsp orange blossom water
• 1 strip lemon peel

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan with butter, then dust lightly with semolina.
2. In a large bowl, whisk the eggs and sugar until pale and slightly thickened, about 2 minutes. Stir in the yogurt, melted butter, and vanilla until smooth.
3. Add the semolina, desiccated coconut, and baking powder to the wet mixture and stir just until a thick, even batter forms. Let rest for 10 minutes to allow the semolina to absorb the moisture.
4. Spread the batter evenly into the prepared pan, smoothing the top with a damp spatula. Score lightly into 8 squares or diamonds and press one almond into the center of each piece.
5. Bake for 35-40 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean.
6. While the cake bakes, make the syrup: combine the sugar, water, lemon juice, and lemon peel in a small saucepan. Bring to a gentle boil, simmer for 6-7 minutes until slightly thickened, then remove from heat and stir in the orange blossom water.
7. As soon as the cake comes out of the oven, pour the hot syrup evenly over the hot cake so it absorbs fully. Let the cake cool completely in the pan, about 1 hour, before cutting along the scored lines and serving.
8. Serve at room temperature, optionally with a small spoonful of yogurt or a cup of mint tea.

Cook’s Notes

• Always pour hot syrup over hot cake (not cold syrup on hot cake) so the liquid absorbs evenly without sinking and making the base soggy.
• Use coarse semolina, not the fine pasta-style variety, for the authentic tender-yet-grainy texture.
• Orange blossom water can be swapped with rose water for a more traditional Lebanese-style flavor, or split between the two.
• Store covered at room temperature for up to 3 days; the flavor actually deepens and improves on day two as the syrup fully settles.
• A pinch of ground cardamom added to the batter gives a warm, aromatic undertone popular in many Israeli home recipes.

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