Description
Semolina Cake with Rose Water Syrup (Basbousa)
This sweet Semolina Cake with Rose Water Syrup – Middle Eastern Basbousa is a simple and yummy dessert that is rich in sweetness and so good! Basbousa is made with a few ingredients and has an abundance of flavor! It is soaked in a simple sweet rose water syrup, cut into squares or triangle shapes, and topped with almonds.
Ingredients
Units
Scale
Semolina Batter
- 2 cups Semolina
- 2 cups Greek Yogurt (optional: vanilla flavored)
- 3/4 cups Unsalted Butter
- 1 cup Granulated Sugar
- 2 tablespoons Baking Powder
Syrup
- 2 1/3 cup Water
- 2 1/4 cup Sugar
- 1 1/2 teaspoon fresh Lemon Juice
- 1 Lemon Slice
- 6 tablespoons Rose Water
Toppings
- Almonds
Instructions
- Start by adding sugar to water and rose water and boil for 10 min on medium heat. Reduce heat to low and simmer for another 10 minutes. Add lemon juice and lemon slice boil on low heat for another 2 minutes and remove. Lastly, set aside and allow this to cool off.
- Spread Butter around the entire 12″ round baking pan and set aside (you can always use ghee, oil, or a non-stick baking spray instead). Next, mix your dry ingredients; semolina, sugar, baking powder and set aside. In a separate larger bowl mix yogurt and butter and whisk for 3-5 minutes together until it forms into a creamy consistency (another key point, make sure your yogurt and butter are at room temperature).
- Next, gradually add your dry ingredients to your wet ingredients 1 cup at a time until you reach a moist grainy texture. Pour and spread the batter evenly into your pre-buttered baking pan. As a result, the batter should fill the pan halfway. Tap the bottom of the baking pan against a flat surface to release air bubbles as you spread out evenly. Place plastic liner over batter and place into the fridge for 1 hour (this step will also allow semolina to soak and rise. It will also be an easier way of cutting into it). One hour later, wet the rubber baking brush and brush over the top of Basbousa to make a smoother surface.
- As can be seen in our recipe instructions on our blog, we have dotted diagrams of how to cut into your Basbousa dessert and create a professional look (please see the above instructions).
- Place (your choice) of Almonds on each diamond shape Basbousa. In the last layer, I placed an almond on every other Basbousa piece so it would not be too overwhelming.
- Lastly, set Basbousa in a preheated oven on the center rack at 350° degrees and bake for 25 minutes rotating every 10 minutes in between. You will notice within the baking period time the batter will be jiggly. Once your batter sets and slightly firms up, remove it carefully from the oven. Cut it into your design once again for a cleaner look. Set Basbousa back into the oven and bake for another 20 minutes until golden color.
- Once Basbousa has finished baking, while it’s still hot, pour your syrup over cover it with foil, and have it sit for a few minutes to soak up the syrup. After about 5 minutes it’s time to enjoy!
Notes
- Once the syrup has cooled off you’ll see it become thicker.
- Cooking time might vary depending on pan size and different ovens.
- Make sure not to overbake your Basbousa! Cooking time varies so please keep your eye 👀 out not to overcook your Basbousa.
- You can always choose different patterns to cut your Babousa. Another keynote – if you want an easier way to design your Basbousa, you can use a rectangular dish that measures 12″ x 9″ and cut vertically and horizontally. As a result, this will give you larger squares as a design.
- Once baked keep in fridge.
*** Our Nutrition information is estimated, so please make sure to check your own calculation to fit your diet.
- Prep Time: 20 minutes
- Fridge Time: 1 hour
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Middle Eastern
Keywords: Egyption Dessert, Basbousa, Pastry, Semolina Cake, Yogurt Cake, Semolina, Egyption Pastry