Description
This Cardamom Rose Syrup Basbousa recipe is a delightful twist on the classic Middle Eastern semolina cake, infused with fragrant cardamom and soaked in a sweet, floral rose syrup. Perfect for special occasions or a unique dessert, it offers a moist and flavorful cake topped with crunchy almonds or pistachios.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups (240g) semolina
- 1/2 cup (65g) all-purpose flour
- 1/2 cup (100g) sugar
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (240ml) plain yogurt
- 1 tsp baking powder
- 1 tsp ground cardamom
- 1 tsp vanilla extract
- 1/2 cup (70g) blanched almonds or pistachios for topping
Rose Syrup Ingredients
- 1 cup (200g) sugar
- 1/2 cup (120ml) water
- 1 tbsp lemon juice
- 1 1/2 tbsp rosewater
Instructions
- Mix dry ingredients: In a large mixing bowl, combine semolina, all-purpose flour, sugar, baking powder, and ground cardamom. Mix well to distribute the flavors evenly.
- Add wet ingredients: To the dry mixture, add melted butter, plain yogurt, and vanilla extract. Stir thoroughly until you achieve a smooth batter.
- Prepare oven and pan: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish to prevent sticking.
- Shape the batter: Pour the batter into the prepared dish, smooth the top evenly, and score the surface into squares or diamond shapes. Place a blanched almond or pistachio in the center of each piece for garnish.
- Bake the cake: Bake for 35 to 40 minutes until the basbousa is golden brown and firm to the touch, indicating it is fully cooked.
- Make the rose syrup: While the cake bakes, combine sugar, water, and lemon juice in a saucepan. Heat gently until the sugar dissolves, then simmer the syrup for 8 to 10 minutes. Stir in rosewater to infuse it with fragrance.
- Pour syrup over basbousa: When the cake is done, remove from the oven and immediately pour the warm rose syrup evenly over the hot basbousa to soak.
- Serve: Allow the cake to absorb the syrup fully. Once set, slice along the scored lines and serve as a fragrant, sweet dessert.
Notes
- For a nuttier flavor, lightly toast the almonds or pistachios before placing them on top.
- Make sure to pour the syrup while the basbousa is still hot to ensure proper absorption.
- You can substitute rosewater with orange blossom water for a different floral note.
- Store leftovers in an airtight container at room temperature for up to 3 days.
