Description
Rose Pistachio Almond Basbousa is a fragrant, moist semolina cake infused with floral rosewater and studded with crunchy pistachios and almonds. This Middle Eastern dessert is soaked with a sweet rose-flavored syrup, making each bite wonderfully soft and aromatic. Perfect for special occasions or a delightful treat any time.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups (240g) semolina
- 1/2 cup (65g) all-purpose flour
- 1/2 cup (100g) sugar
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (240ml) plain yogurt
- 1 tsp vanilla extract
- 2 tbsp rosewater
Nuts
- 1/4 cup (35g) chopped pistachios
- 1/4 cup (35g) chopped almonds
- Whole pistachios or almonds for topping
Syrup
- 1 cup (200g) sugar
- 1/2 cup (120ml) water
- 1 tbsp rosewater
- 1 tsp lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease or prepare your baking dish to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the semolina, all-purpose flour, sugar, and baking powder thoroughly to ensure even distribution.
- Add Wet Ingredients: Pour in the melted butter, plain yogurt, vanilla extract, and rosewater into the dry mixture. Stir gently until you achieve a smooth batter without lumps.
- Incorporate Nuts: Fold in the chopped pistachios and almonds carefully, distributing them evenly throughout the batter.
- Prepare Batter for Baking: Pour the batter into the prepared baking dish. Use a knife to score the surface into desired shapes for easy serving later. Decorate the top by placing whole pistachios or almonds along the scored lines.
- Bake the Basbousa: Place the dish in the preheated oven and bake for 35 to 40 minutes. The cake should turn golden brown and firm to the touch.
- Make the Syrup: While the Basbousa bakes, combine sugar, water, and lemon juice in a saucepan and bring to a gentle simmer. Let it cook until the sugar dissolves completely. Remove from heat and stir in the rosewater.
- Soak the Basbousa: Once the Basbousa is hot and freshly out of the oven, pour the warm syrup evenly over the cake. Allow it to absorb the syrup fully before cutting and serving to enhance moisture and flavor.
Notes
- Make sure to score the cake before baking to help cut it easily after baking.
- The syrup should be warm when poured over the hot cake to absorb properly.
- For a richer flavor, you can toast the chopped nuts lightly before mixing.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- This dessert pairs wonderfully with a cup of mint tea or Arabic coffee.
