ROSEWATER AND ORANGE BLOSSOM SEMOLINA CAKE
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That was yesterday.
Today, i’m left with am empty, dirty pan. Which I should’ve washed but decided to spend my time window shopping at the mall. Prioritizing! It’s what I do best! Be jealous.
This semolina cake is Delish. With a capital D.
Anees and I ate. the. whole. thing. Seriously. As in, the whole cake. A small piece here, a nibble, another nibble, and a bite there. And before we knew it, it was gone! It’s delicious.
The best part, it’s incredibly easy to make. So easy, it’s almost embarrassing. Like, totally, cheater-easy.
I understand that semolina may be new territory for some of us. Not to worry! We’ll walk through this recipe step by step. It’s super simple!
Let’s start by blanching some almonds. How? A couple of cups of water in a sauce pan with 18 – 20 almonds. Let it boil. When you see the skin loosen, turn off stove (5 – 7 mins). Run under cold water. Remove peel. BAM! Blanched almonds. OR just buy them here.
Let’s talk sugaaah. To make the syrup, add the sugar, water, rosewater & orange blossom water, lemon juice, and cardamom pod to a saucepan. Bring to a boil on medium-high heat. Let cook for 3 – 4 minutes once syrup starts to boil. Turn off stove. Let cool. Add 3 tablespoons to prepared cake batter. Stir.
Grease a pan with tahini paste or cooking spray. Drop batter. Using the back of a spoon or hands, press into the pan. Score squares on the batter. Place an almond on each square. And off to the oven we go!
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