As an Amazon Associate, I earn from qualifying purchases.
This traditional Golden Semolina Almond Cake with almonds and coconut is simple, comforting, and perfect for sharing.
Golden Semolina Almond Cake is a soft eggless semolina dessert soaked in rose and orange blossom syrup with crunchy almonds on top. A simple Middle Eastern-inspired bake that turns humble ingredients into a beautifully fragrant treat.
Why You Will Love and Enjoy This Golden Semolina Almond Cake
- It’s an easy one bowl eggless cake that feels special without much effort.
- The rose and orange blossom syrup gives the semolina a soft, fragrant finish.
- Almonds and coconut add just enough texture to keep every bite interesting.
Semolina, Coconut and Almond Cake with Rose and Citrus Syrup
Print
Golden Semolina Almond Cake
- Prep Time: 10 minutes
- Rest Time: 260 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours
- Yield: 16 squares depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
- Cuisine: Egyptian
Description
This Golden Semolina Almond Cake is one of those simple bakes that fills the kitchen with the most comforting aroma. The syrup soaks right in, leaving you with a tender, slightly nutty cake that’s sweet, fragrant, and honestly hard to stop munching.
Ingredients
Cake
- 2 cups fine semolina
- 1/2 cup desiccated coconut
- 1/2 cup sugar
- 2/3 cup = 150 g melted butter or ghee
- 3/4 cup plain yogurt
- 3/4 tsp bicarbonate soda
- 20 to 30 blanched almonds
- pinch salt (optional)
Syrup
- 1 cup water
- 1 cup sugar
- 1 Tbsp rose water
- 1/2 Tbsp orange blossom water
- 3 tsp lemon juice
Instructions
- Preheat the oven to 340⁰F (170⁰C).
- Grease a medium square baking pan (about 9 x 9 inches works well). You can also lightly line the base with parchment for easier lifting later.
- In a large mixing bowl, combine 2 cups fine semolina, 1/2 cup desiccated coconut, 1/2 cup sugar, and a pinch of salt if using.
- Pour in 150 g melted butter or ghee and stir well so the semolina starts absorbing the fat.
- Add 3/4 cup plain yogurt and mix until everything comes together into a thick, slightly grainy batter.
- Sprinkle in 3/4 tsp bicarbonate soda and give it one last gentle stir, but don’t overmix.
- Spread the batter evenly into the greased pan and gently flatten the top with the back of a spoon.
- Let the mixture rest for 20 minutes. This will help the semolina absorb the moisture and help the cake bake evenly.
- After resting, lightly score the surface into diamond or square shapes with a knife.
- Press 1 blanched almond into the centre of each piece.
- Bake at 340⁰F (170⁰C) for 25 to 30 minutes, or until the top is nicely golden and a skewer inserted in the centre comes out clean. The edges should look lightly crisp.
Syrup
- In a small saucepan, combine 1 cup of water and 1 cup of sugar.
- Bring it to a gentle boil, stirring until the sugar dissolves.
- Add 3 tsp lemon juice and simmer for about 5 to 7 minutes until the syrup becomes slightly sticky but still pourable.
- Remove from heat and stir in 1 Tbsp rose water and 1/2 Tbsp orange blossom water. Keep the syrup warm.
- As soon as the cake comes out of the oven, slowly pour the warm syrup over the hot cake. Do it gradually so the semolina absorbs it properly.
- Let the cake rest at least 3 to 4 hours, or even overnight if you can wait. The syrup will soak through, and the texture becomes soft, moist, and fragrant.
- Once fully soaked, cut along the scored lines and serve.
- A little extra sprinkle of coconut on top isn’t a bad idea either (optional).
Notes
Created, prepared, tried, and tested by Preshana
A classic eggless dessert where coconut, semolina, and rose syrup come together beautifully
Golden Semolina Almond Cake offers a tender semolina crumb that slowly absorbs a warm rose and citrus syrup, creating a beautifully soft dessert with gentle fragrance. The almonds and coconut add just enough texture to balance the sweetness, making each slice satisfying and memorable. It is the kind of recipe that feels comforting to bake and even better to share once the syrup has settled into every golden square.
Thanks for dropping in and checking out the recipes and what’s on offer.
Thanks for dropping in and checking out the recipes and what’s on offer.
If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I’m hooked on those mouthwatering photos!
We happily share our tasty and fantastic recipes and are excited to spread some love by sharing our posts at these awesome Linky Parties.
Copyright © 2026 esmesalon.com – All rights reserved.
I was waiting for this recipe to come up (tried and tested).
I’m only worried about the Syrup part. What is “orange blossom water”. I stay in India. Give me a substitute for that.
Cattie is will check in with the original poster and lady that made this and let you know her response. Thanks for visiting here.
Hi Cattie – Preshana responded as follows:
1. Omit the orange blossom water and increase the rose water to 1 1/2 tablespoons.
2. If you’re unable to get orange blosssom or rose water: Use vanilla essence but reduce the amount by half (of the amount of rose water)
Hope this will help.