Moist Egyptian Basbousa Semolina Cake with Rose Syrup - Simple & Oriental
Looking for a dessert that transports you straight to the world of 1001 Nights? This moist Egyptian Basbousa semolina cake is an oriental classic, captivating with its fine texture and the floral aroma of rose syrup. As a little cat chef, I love how the semolina soaks up the syrup, creating an irresistibly moist consistency. This cake is surprisingly easy to make and requires no complicated techniques. We use only fresh ingredients like high-quality semolina, creamy yogurt, and fragrant rose water to bring the incomparable taste of Egypt to your kitchen. Whether as a sweet end to dinner or with a cup of tea – this Basbousa turns out great for everyone and brings a piece of the sunny Orient to your plate. Grab your bowl and let’s bake this aromatic dream that not only looks good but tastes heavenly!
Ingredients
Preparation
For the Basbousa batter, first melt the butter (50 g) in a small pot and let it cool slightly.
In a bowl, mix the semolina (150 g), sugar (100 g) (half the amount), natural yogurt (100 g), and baking powder (1 tsp).
Stir the melted butter (50 g) into the semolina mixture until a smooth batter is formed.
Spread the batter into a small, greased baking pan and decoratively top with almonds (10).
Bake the cake in a preheated oven at 180 degrees for about 25 minutes until golden brown.
During the baking time, boil the water (100 ml), the remaining sugar (100 g), and the rose water (1 tsp) to make a syrup and let it simmer briefly.
Immediately after baking, pour the cooled rose syrup (1 tsp) evenly over the hot cake so it can perfectly absorb the liquid.
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