Egyptian Basbousa Semolina Cake with Rose Water Syrup
A fragrant, moist semolina cake soaked in a sweet rose water syrup, this traditional Egyptian dessert is a beloved treat with a delightful texture and aromatic flavor. Its simple preparation and rich taste make it a perfect ending to any meal.
Ingredients
Ingredients
- 2 cups semolina flour fine or medium grind
- 1 cup granulated sugar divided for cake and syrup
- 1 cup plain yogurt full-fat recommended
- 1/2 cup unsalted butter melted and cooled
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 cup water for syrup
- 1 tbsp rose water for syrup
- 1 tbsp lemon juice for syrup
- 1/4 cup blanched almonds for garnish, sliced or whole
- 1/4 cup pistachios for garnish, crushed
Notes
Storage: Cover the cooled cake tightly and store at room temperature for up to 3 days or in the refrigerator for up to 5 days. Make-ahead: Prepare the cake and syrup a day in advance; assemble and soak just before serving for best texture. Variations: Substitute rose water with orange blossom water or add a sprinkle of coconut to the batter. Serving suggestion: Pair with a cup of mint tea or strong Arabic coffee for an authentic experience.