Basbousa
Originating in Eygpt, Basbousa is a sweet cake made from semolina which is then doused in syrup whilst still warm. It's frequently served during Ramadan after sunset to break the fast, at weddings, and during celebrations like Eid al-Fitr. It's also a common treat to share at afternoon or after-dinner gatherings.
For the cake:
Unsalted butter, melted
Baking powder
Fine semolina, toasted
Ground almonds
Water
For the syrup:
Caster sugar
Water
Lemon juice
Rose water
Ground almonds
You will also need:
8 inch cake tin lined with baking parchment
Step 1 of 6
Preheat the oven to 190°C
Step 2 of 6
Add the condensed milk, butter and baking powder to a large bowl and mix until everything is completely incorporated. Add the semolina, ground almonds and water and stir again. Set aside to rest
Step 3 of 6
For the syrup: add the water and sugar to a saucepan bring to a boil. Simmer for 6-8 minutes until syrupy, remove from the heat and stir in the lemon juice, rosewater and ground almonds. Set aside to cool.
Step 4 of 6
Decant the cake mix into the lined cake tin and bake in the middle of the oven for 35 minutes until the top is golden. Remove from the oven and immediately pour over the cooled syrup.
Step 5 of 6
Return to the oven for a further 5 minutes then remove and allow to cool completely in the tin. If you want to decorate with any kind of nuts, press or sprinkle them on before the syrup cools.
Step 6 of 6
When ready to serve, remove from the tin and cut into pieces. We've cut ours into diamond shapes but you can cut the cake up however you desire. Enjoy!
Basbousa
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PREP: 15 minutes
COOK: 40 minutes
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Quite Easy
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SERVES: 18
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Ingredients
For the cake:
Unsalted butter, melted
200gBaking powder
1.5 tspFine semolina, toasted
300gGround almonds
100gWater
250mlFor the syrup:
Caster sugar
400gWater
375mlLemon juice
1 tspRose water
1 tbspGround almonds
2 tbspYou will also need:
8 inch cake tin lined with baking parchment
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Method
Step 1 of 6
Preheat the oven to 190°C
Step 2 of 6
Add the condensed milk, butter and baking powder to a large bowl and mix until everything is completely incorporated. Add the semolina, ground almonds and water and stir again. Set aside to rest
Step 3 of 6
For the syrup: add the water and sugar to a saucepan bring to a boil. Simmer for 6-8 minutes until syrupy, remove from the heat and stir in the lemon juice, rosewater and ground almonds. Set aside to cool.
Step 4 of 6
Decant the cake mix into the lined cake tin and bake in the middle of the oven for 35 minutes until the top is golden. Remove from the oven and immediately pour over the cooled syrup.
Step 5 of 6
Return to the oven for a further 5 minutes then remove and allow to cool completely in the tin. If you want to decorate with any kind of nuts, press or sprinkle them on before the syrup cools.
Step 6 of 6
When ready to serve, remove from the tin and cut into pieces. We've cut ours into diamond shapes but you can cut the cake up however you desire. Enjoy!