Basbousa
A sweet, moist semolina cake soaked in floral syrup and traditionally topped with almonds. This Middle Eastern favorite has a unique, slightly grainy texture from the semolina, balanced with aromatic rose water or orange blossom syrup for a distinctive and memorable dessert.
Ingredients
- 2 cups fine semolina flour
- 1 cup granulated sugar
- 1 cup plain yogurt
- 1/2 cup unsalted butter, melted
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup unsweetened shredded coconut (optional)
- 1 tsp vanilla extract
- 16 blanched almonds, whole or slivered
- 1 1/2 cups granulated sugar (for syrup)
- 1 cup water
- 1 tbsp lemon juice
- 1 tbsp rose water
- 1 tbsp orange blossom water (alternative to rose water)
Instructions
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1
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
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2
Make the syrup first so it can cool while the cake bakes. In a saucepan, combine 1 1/2 cups granulated sugar (for syrup), 1 cup water, and 1 tbsp lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened.
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3
Remove from heat and stir in either 1 tbsp rose water or 1 tbsp orange blossom water (alternative to rose water). Set aside to cool completely.
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4
In a large bowl, mix together 2 cups fine semolina flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp baking soda. If using, add the 1/2 cup unsweetened shredded coconut (optional).
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5
Add 1 cup plain yogurt, 1/2 cup melted unsalted butter, and 1 tsp vanilla extract to the dry ingredients. Mix until combined into a thick batter.
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6
Pour the batter into the prepared baking pan and smooth the top with a spatula.
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7
Using a knife, score the top of the batter into diamond or square shapes, cutting about halfway through the batter.
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8
Place one 16 whole or slivered blanched almonds in the center of each diamond or square.
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9
Bake for 30-35 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
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10
While the cake is still hot, slowly pour the cooled syrup over the entire cake, allowing it to absorb.
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11
Let the cake cool completely in the pan, allowing the syrup to fully absorb, about 1-2 hours.
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12
Cut along the scored lines and serve at room temperature.