Basbousa
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5
2 reviews
Excellent
Basbousa
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Basbousa is a pastry typical of the Middle East, North Africa and the Balkans made from semolina and ground almonds, that is soaked in flavored syrup.
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Ingredients
For the cake
- 3 cups fine durum wheat semolina
- 1 cup ground almonds
- ⅓ cup caster sugar
- ½ cup oil or melted butter, cooled
- 12 oz. PLAIN yogurt
- 1 tablespoon baking powder
- 1 pinch salt
For the garnish
- 4 oz. pistachios roasted and crushed
For the syrup
- 1 cup caster sugar
- 1 cup water
- 2 tablespoons rose water (or orange blossom water)
- 2 tablespoons lemon juice freshly squeezed
For the mold
- 2 tablespoons butter
- 1 tablespoon flour
Equipment
- baking dish (10 inch / 25 cm square)
Instructions
- Start by preparing the syrup as it will need to be completely chilled to soak the hot cake.
Syrup
- Pour the water, sugar and lemon juice into a saucepan over high heat.
- Bring to a boil.
- Reduce the heat and cook the syrup over low to medium heat for up to 10 minutes.
- When the syrup is completely cold, add rose water (or orange blossom water) and mix well.
Cake
- In a large bowl, combine the semolina, ground almonds, caster sugar, salt and baking powder. Add oil, yogurt, and mix.
- Grease a baking dish and dust with flour before pouring the preparation.
- Pack the preparation well and smooth it out to the corners with a spatula. Using a knife, pre-cut 2-inch (5 cm) squares.
- Allow the preparation to rest in the refrigerator for 15 minutes. Preheat the oven to 400 F (200°C ) while the dough is resting.
- Bake for 25 to 30 minutes, until the cake is golden brown.
Soaking and garnishing
- As soon as the cake comes out of the oven, pour the cooled syrup over it, leaving the cake inside the mold and spreading the syrup evenly.
- Sprinkle generously with crushed pistachios. Allow to cool completely before cutting the pieces along the pre-cut marks.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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