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  1. This cakes sounds divine – are there other substitute flours for making it gluten free such as corn flour or fine corn meal, increasing the almond flour, chick pea flour – I happen to dislike buckwheat flour – chestnut flour which might skew the flavor. Any ideas much appreciated. Thanks in advance. Best wishes, Sarah

    1. Hi Sarah – I haven’t tried to make this Gluten Free (and now you have me wanting to do so) but, when I make other cakes and muffins, I’ve used a mix of GF flour ( I’m a fan of King Arthur’s Gluten Free Flour) and almond meal – usually at a 2:1 ratio. I hope this helps – I plan on making a GF version of this in the next couple of months or so…but if you beat me to it, please do let me know how it turns out.

      1. Hi Shashi , can this cake be made into cupcakes or individual rectangular cakes ?

      2. Hi Yusra, I have not made this cake into cupcakes – if you do, make sure to adjust the baking time accordingly.

  2. I’ve never made a semolina cake before Shashi, but I can imagine that those flavours of cardamom, rosewater, almond and pitachio and rose syrup mixed together make this an altogether amazing cake. Plus it looks so moist too! You’ve made a very clear set of “how to” photographs and steps. I like that so I’m pinning this for future. I know you had fun in London when I read your previous posts, but I didn’t know you had THIS much fun trying out this cake. 🙂

  3. Excellent shots and awesome cake with real ingredients packed in! I am in love with the texture of this semolina cake and can’t wait to smell it in my kitchen!

  4. Hello,

    I love your recipes.

    I apologize for this last minute request. Planning to make this for my husband who is gluten intolerant. What can I use instead of semolina? Please let me know as soon as you can.

    Hope you have a wonderful holiday with your daughter.

    Thanks, Nisha.

    1. Hi Nisha – thanks so much for the kind words! I’m so sorry for the late reply – Ive made this cake with gluten free flour instead of semolina before and while it comes out quite tasty, the texture isn’t as “airy” as when using semolina. Hope you and your family have a wonderful holiday season, Happy New Year!

  5. SHASHI – love this cake! Cake is my jam. This is so unusual and beautiful and I love all the great memories that went into it. Really spectacular. Thank you for sharing here. I love all the photos of your trip to London too. I would love to go to that Ottolenghi’s restaurant and then go hide at Hyde Park. Once the treats are gone, why then I would come out to play. 🙂 Thanks for another fabulous recipe!

  6. I’ve never made a semolina cake before Shashi, but I can imagine that those flavours of cardamom, rosewater, almond and pitachio and rose syrup mixed together make this an altogether amazing cake. Plus it looks so moist too! You’ve made a very clear set of “how to” photographs and steps. I like that so I’m pinning this for future. I know you had fun in London when I read your previous posts, but I didn’t know you had THIS much fun trying out this cake. 🙂

  7. Excellent shots and awesome cake with real ingredients packed in! I am in love with the texture of this semolina cake and can’t wait to smell it in my kitchen!

    1. Way too much lemon, this came out with very little rose water taste as a result. I’d miss out the zest and half the lemon in the syrup.

  8. I am all about fun new cakes, and this sounds like a delicious option to try out! Although, like you, I might have been a bit perplexed about the lack of frosting…but I trust you here. Filling up a box of to-go goodies and then heading off to Hyde Park to nibble on ’em sounds like my kind of afternoon. I bet it was fun reliving those memories when you made this cake, huh? Glad you found a substitute that works so you can this one here in the States. That would be one heck of a commute to get another slice! Looks delicious, and I definitely want to try this one out sometime soon!

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