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Basbousa – Traditional Middle Eastern Semolina Cake

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A delightful Middle Eastern cake made with semolina, flavored with rose water, and garnished with almonds, perfect for celebrations.

Ingredients

Scale
  • 340 g coarse semolina
  • ½ tsp baking powder
  • ½ tsp bicarbonate soda
  • 1 Tbsp cornflour
  • 60 g desiccated coconut
  • 80 g melted salted butter
  • 160 g Greek style yoghurt
  • 140 g caster sugar
  • 60 ml whole milk
  • 2 Tbsp rose water or orange flower water
  • 1 Tbsp tahini
  • 1 tsp ghee or butter
  • 400 g white sugar
  • 250 ml water
  • 30 whole almonds

Instructions

  1. Preheat your oven to 180°C (350°F). Grease a baking dish with ghee or butter.
  2. Combine the coarse semolina, baking powder, bicarbonate soda, cornflour, and desiccated coconut in a large mixing bowl.
  3. Mix the melted salted butter, Greek yoghurt, caster sugar, whole milk, and rose water in another bowl.
  4. Gradually combine the wet ingredients into the dry ingredients, stirring gently.
  5. Pour the batter into the prepared baking dish, smoothing out the top with a spatula.
  6. Press whole almonds into the surface of the batter.
  7. Bake for 30-35 minutes, until the top is golden brown.
  8. Prepare the syrup by combining white sugar and water in a saucepan, boiling and simmering for about 10 minutes.
  9. Drizzle the cooled syrup over the hot cake once it’s out of the oven.
  10. Let the cake cool for at least 30 minutes before slicing.

Notes

For extra flavor, fold in chopped nuts or dried fruits into the batter. Ensure the syrup is cooled before pouring over the hot cake.

Nutrition

Find it online: https://lunarecipez.com/basbousa-recipe-traditional-middle-eastern-semolina-cake/

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