Rosewater and Pistachio Semolina Cake (Basbousa)
A fragrant and moist semolina cake infused with the delicate essence of rosewater and studded with crunchy pistachios. This classic Middle Eastern dessert is bathed in a sweet, citrus-kissed syrup, offering a delightful balance of textures and flavors.
Prep Time
75 min
Difficulty
Easy
Servings
12
Calories
350 kcal
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
~5 min - 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
Pour the batter into the prepared baking pan and spread evenly.
~2 min - 4
Gently press whole pistachios into the top of the batter.
~3 min - 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
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
Remove the syrup from heat and stir in the rosewater.
~1 min - 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
Let the cake cool completely before cutting into squares and serving.
~10 min
Tips
- For an extra layer of flavor, you can toast the semolina lightly in a dry pan before mixing it with the other ingredients.
- The cake tastes even better the next day, allowing the flavors to meld. Store any leftovers at room temperature, covered.
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