Rhubarb Lemon Semolina Cake with Cardamom Ice Cream

Coco·
RecipesSweets
··
Last updated:
Whole rhubarb lemon rose semolina cake in the foreground, with a slice on a plate in the background.

Semolina cake, also known as Basbousa or Hareeseh, is a delectable dessert with a history that can be traced back to the Middle East, where it has been savored for centuries. The key ingredient being semolina, a coarse wheat flour. Early variations of the cake emerged in ancient Egypt and later spread across the Arab world, becoming a beloved Middle Eastern treat. This cake is simple with a delightful crumb, usually soaked in sweet syrup and often topped with nuts or coconut.

Overhead shot of a half eaten slice of rhubarb lemon rose semolina cake with a scoop of ice cream and a fork.

Elevate your cake

In this rendition, I have added rhubarb and lemon zest which add a sweet zing to the cake. If you choose to make the cardamom ice cream to pair with the cake then I would follow the recipe to the T. On the other hand, if you decide to make it without the ice cream, I recommend making a sugar syrup to pour over the cake directly after it’s taken out of the oven to make sure it has enough sweetness.

Two slices of rhubarb lemon rose semolina cake on a colorful plate with a heap of cardamom ice cream.

To make this sugar syrup simply squeeze half of one orange or lemon and add to a small saucepan along with 1/4 cup water and 1/4 cup sugar. Boil for about 5 minutes until all the sugar has dissolved and it has thickened ever so slightly. Remove from heat and add 1 teaspoon of rosewater and 1 tablespoon of honey. Now you have a sugar syrup that you can pour over the warm cake that will elevate the flavor to new levels.

One slice of half-eaten rhubarb lemon rose semolina cake on a colorful plate, on a window ledge, with a scoop of cardamom ice cream.

Ingredients

  • 5 stalks of rhubarb, chopped
  • 1/4 cup brown sugar
  • 1/2 cup butter, softened at room temperature
  • 1/2 cup brown sugar
  • zest of one large lemon
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 2/3 cups semolina
  • 1 1/2 cups self-raising flour
  • 1/2 cup buttermilk

Instructions

  1. In a bowl, toss together the rhubarb and 1/4 cup sugar and leave to macerate while preparing the batter.
  2. Preheat oven to 160 C.
  3. Using a hand mixer, mix together the butter, sugar, and lemon zest until light and creamy.
  4. Add the eggs and vanilla extract and mix until just combined.
  5. Add the semolina, flour, and buttermilk and fold into the batter using a spatula. The batter will be much thicker than your usual cake batter, a bit like very soft cookie dough.
  6. Fold in half of the macerated rhubarb to the batter.
  7. Butter the inside of a cake tin and fill with the cake batter. Top with the remaining rhubarb and any sugar and juices left at the bottom of the bowl.
  8. Bake the cake in the oven for about 65 minutes.
One slice of half-eaten rhubarb lemon rose semolina cake on a colorful plate, on a window ledge, with a scoop of cardamom ice cream.
Rhubarb Lemon Semolina Cake with Cardamom Ice Cream
Reader Rating6 Votes