Persian Eggless Semolina Saffron Cake

Presenting to you my version of a Persian cake. This enchanting cake is filled with the exotic floral aromas of rose, saffron,cardamom and is adorned with almonds, pistachios, rose petals and saffron strands.

There can be many versions of this cake, some topped with a fragrant citrus glaze, some with cream based frosting, and others soaked in syrup. But in any version, I can assure this cake would be absolutely delicious.

I have soaked this cake with a saffron and rose syrup ensuring a moist, luscious textured cake. Its beauty is matched only with its enticing taste and heavenly aroma.

Decorated simply, this is a naturally beautiful cake with soft golden crumb, it is perfect for any tea party or after a middle eastern meal or for any celebration.

It’s a cake to truly win hearts.


1. You can make this cake entirely with semolina ( Rava / Sooji ), I added almond flour for a nutty taste.

2. It is a very aromatic cake. Feel free to adjust the flavors per choice.

3. This cake takes longer to bake, so make sure to check with a toothpick for doneness.

4. It is on the sweeter side. You can adjust the sweetness per taste.

5. Instead of oil you can use melted butter or melted ghee.

6. Rose is an intense flavor, so correct amount is essential for balance of flavor and aroma.


1 US cup =240 ml

I have used a round 7×3 inch pan

Dry Ingredients

  • 1 1/4 cup semolina ( Sooji )

  • 1/4 cup all purpose flour / almond flour

  • 1.5 tsp baking powder

  • 1/2 tsp baking soda

Wet ingredients

  • 1 cup full fat room temperature yogurt /non dairy yogurt

  • 1/2 cup oil

  • 1/2 cup sugar

  • 1/2 cup milk (any) +1 tbsp to dissolve saffron

  • 2 tsp vinegar

  • 1/4 tsp saffron ( more if you want)

  • 1 tsp rose syrup

For the syrup

  • 1/2 cup honey

  • 1/4 cup water+ 1/4 tsp saffron strands dissolved in it

  • 1 tsp rose syrup

  • 1/4 tsp Cardamom powder


1. In a bowl take 1 tbsp of warm milk and dissolve 1/4 tsp of saffron.

2. Pulse Sooji few times in a grinder.

3 In a bowl take pulsed sooji. Add flour, baking powder and baking soda. Mix everything very well.

4. In another bowl take yogurt, sugar, and oil. Mix till creamy.

5. Now add milk, vinegar, dissolved saffron milk, and rose water. Combine everything well.

6. Finally add dry ingredients into wet and make a lump free batter.

7. Pour in a lined pan and bake at 350F / 180C  for about 40- 45 min or till the toothpick comes out clear.

(Depending on what size pan you use bake time may differ)

8. Once the cake is baked let it cool a little. Meanwhile let's make the syrup

9. For the syrup,
In a bowl take honey, warm water, rose water, and saffron strands. Mix everything nicely!

10. While the cake is still warm, poke holes in it and pour the prepared syrup.

( I placed the cake in the same pan I baked it in to pour the syrup and rest )

11. Cover and let it sit in the refrigerator for a few hours before serving. This will help develop the flavor and moistness.

12. Decorate with saffron, pistachios, rose petals, and chopped nuts!!