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Basbousa – Egyptian semolina cake with syrup
Dessert

Basbousa – Egyptian semolina cake with syrup

Spongy semolina cake soaked in rose water–lemon syrup, topped with almonds. A classic Egyptian tea-time dessert.

TraditionalDessertVegetarianEgyptianbasbousaEgyptian dessert
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Rate:
45 min total
12 servings
Easy

Ingredients

servings
Units
  • 8.8 oz Fine semolina
  • 3.5 oz Sugar
  • 7.1 oz Plain yogurt
  • 2.8 oz Melted butter
  • 1 tsp Baking powder
  • 12 stk Whole almonds for topping
  • 7.1 oz Sugar (for syrup)
  • 1 cup Water (for syrup)
  • 1 tbsp Lemon juice
  • 1 tsp Rose water

Instructions

  1. 1

    Mix batter

    1. Mix semolina, sugar, yogurt, butter, and baking powder. Rest 15 min.
    Bowl
  2. 2

    Bake the cake

    1. Spread batter in greased pan. Score diamond shapes, press an almond into each center. Bake at 180°C for 25-30 min.
    180°C
    Oven
  3. 3

    Pour syrup over

    1. Boil the syrup sugar with water and lemon juice for about 5 minutes. Remove from heat and stir in rose water. Pour the warm syrup over the warm cake.
    Pot

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Details

Nutrition

Calories

240kcal

Protein

4g

Fat

8g

Carbs

38g

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