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.

TraditionalDessertEgyptianbasbousaEgyptian dessert
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Rate:
45 min total
12 servings
Easy

Ingredients

servings
  • 250 g Fine semolina
  • 100 g Sugar
  • 200 g Plain yogurt
  • 80 g Melted butter
  • 1 tsk Baking powder
  • 12 stk Whole almonds for topping
  • 200 g Syrup: sugar, water, lemon juice, 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 sugar with water and lemon juice for 5 min. Add rose water. Pour hot syrup over hot cake.
    Pot

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Details

Nutrition

Calories

240kcal

Protein

4g

Fat

8g

Carbs

38g

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