Middle Eastern Semolina Cake with Syrup & Pistachios
🌟 Basbousa Recipe (Semolina Cake with Syrup & Pistachios)
Ingredients:
For the Cake:
- 2 cups semolina (coarse)
- 1 cup granulated sugar
- 1 cup plain yogurt (unsweetened)
- ½ cup unsalted butter, melted (or ghee)
- 1 tsp baking powder
- 1 tsp vanilla extract
- A pinch of salt
- 2 tbsp desiccated coconut (optional, for flavor)
- Whole almonds or pistachios for topping
For the Syrup:
- 1 ½ cups sugar
- 1 cup water
- 1 tsp lemon juice
- 1 tsp rose water or orange blossom water (optional, for flavor)
Instructions:
- Prepare the syrup:
- In a saucepan, combine sugar and water.
- Bring to a boil, then add lemon juice.
- Simmer for 10 minutes until slightly thickened.
- Stir in rose/orange blossom water (if using). Set aside to cool.
- Make the cake batter:
- In a large bowl, mix semolina, sugar, yogurt, melted butter, baking powder, vanilla, salt, and coconut (if using).
- Stir until well combined. The batter will be thick.
- Bake the basbousa:
- Grease a baking pan and spread the batter evenly.
- Score the top into diamond or square shapes and place an almond or pistachio in the center of each piece.
- Bake in a preheated oven at 180°C (350°F) for 30–35 minutes, or until golden brown.
- Add the syrup:
- Remove the cake from the oven and immediately pour the cooled syrup evenly over the hot basbousa.
- Let it soak for at least 30 minutes before cutting.
Time + Yield:
- ⏱️ Total Time: ~50 minutes
- 🍴 Yield: 12–16 pieces
Enjoy