Rosewater and Pistachio Semolina Cake (Basbousa)

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.

   ~5 min
2. 2

   In a large mixing bowl, combine semolina, 1 cup sugar, yogurt, melted butter, baking powder, and cardamom. Mix until well combined.

   ~5 min
3. 3

   Pour the batter into the prepared baking pan and spread evenly.

   ~2 min
4. 4

   Gently press whole pistachios into the top of the batter.

   ~3 min
5. 5

   Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

   ~30 min
6. 6

   While the cake is baking, prepare the syrup. In a saucepan, combine 1.5 cups water, 1 cup sugar, and lemon juice. Bring to a boil, then simmer for 10 minutes.

   ~10 min
7. 7

   Remove the syrup from heat and stir in the rosewater.

   ~1 min
8. 8

   Once the cake is out of the oven, immediately pour the warm syrup evenly over the hot cake. The cake will absorb the syrup.

   ~3 min
9. 9

   Let the cake cool completely before cutting into squares and serving.

   ~10 min