Top Menu

Pistachio and rose water semolina cake

Pistachio and Rosewater Semolina Cake

This cake has been a huge favourite with our friends, family and guests over the years. It is gluten free, moist and delicious – and as you’ll see a couple of special ingredients really make it unique.


  • 3 cardamom pods, (extract the seeds discard the pods)
  • 1 cup pistachios (150g) (extra for garnish)
  • 1 cup (100g) almond meal
  • 1 cup (170g) fine semolina
  • 1 ¼ tsp baking powder
  • 300g butter, chopped and softened
  • 1 ½ cups cater sugar
  • 4 eggs
  • Finaly grated zest of 1 lemon
  • 1 tbs lemon juice
  • 2 tbs rosewater
  • ½ teaspoon vanilla extract
  • ¼ tsp salt

Rose water syrup

(best with Samaria Farm Australian rose water)

  • 100ml lemon juice


  • Preheat the oven to 180degrees
  • Put Cardamom seeds and pistachios in a food processor and whiz to finely ground
  • In a bowl add almond meal, semolina, baking powder and salt and stir
  • Place butter and sugar in a mixer, beat until combined but not overworked.
  • Slowly add eggs on at a time, add the rose water, lemon zest, 1 tsp lemon juice and pistachio mix
  • Add to the bowl with almond meal and semolina fold and combine
  • Place in a lined cake tin
  • Bake for one hour


In a pot add all ingredients and boil until sugar dissolved, poor over cake when first out of oven.

Semolina and Rosewater Cake