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semolina almond cake with wild rose syrup

semolina and almond cake

semolina cake with ground almonds and rose syrup
5 from 1 vote
Course Dessert
Cuisine Mediterranean
Servings 8


  • 125 g baking spread (margarine) or softened unsalted butter
  • 125 g golden caster sugar (normal caster sugar is also fine)
  • 3 eggs
  • 90 ground almonds
  • 130 g fine ground semolina flour
  • 1 tsp baking powder
  • 2 tbsp rose syrup recipe below or 1/2 tsp rose extract
  • 1/2 tsp vanilla extract
  • pinch salt


  • Preheat the oven to 160c fan
    In the bowl of a stand mixer with the whisk attachment whip the butter or baking spread (margarine) with the sugar and beat for about 4 minutes, then scrape the sides of the bowl with a spatula. Then mix again for 1 or two minutes or until really pale and creamy.
    Add one egg and mix at high speed for 2 minutes, then scrape around the sides of the bowl and mix again for another 2 minutes, then add the next egg and mix again for two minutes. scrape the bowl and add the last egg and mix for 2 minutes until thick and creamy.
    Add the rose syrup, or extract and vanilla and mix.
    Mix the semolina, almonds and baking powder together with a pinch of salt, then fold until combined then add the mix and mix in.
    Pour into a lined 9 inch cake tin, and bake on the middle shelf of the oven for about 30 to 40 minutes or until a knife inserted into the centre comes out clean.
    leave to cool in the tin for 15 minutes, them remove and cool on a wire rack.

    Wild rose syrup with cardamom and fennel seeds

    2 cups fresh wild rose petals
    5 cardamom pods
    650ml water
    1/2 tsp fennel seeds
    1 cup caster sugar
    In a pan add the rose petals, water and cardamom and fennel seeds and simmer for 20 minutes on a medium heat.
    strain through a sieve and remove petals and seeds and pour back into the pan.
    then add the sugar and stir to combine and reduce until syrupy about 5 to 8 minutes

Keyword almond, cake, semolina