Egyptian Basbousa with Rose Syrup
This traditional Egyptian Basbousa, a semolina-based cake, is sweetened with a fragrant rose syrup, creating a delightfully moist and aromatic dessert. The addition of coconut adds a softer texture, making this version extra special. Whether made in mini loaf cases or as a large cake, Basbousa is perfect for gatherings and can be served beautifully decorated with almonds and rose petals.
Equipment
- 23cm x 33cm cake tin or mini loaf cases (15-20)
- Baking tray (for mini loaves)
- mixing bowl
- Wooden spoon or spatula
- small pan
- Knife (for scoring large cake)
Ingredients
- For the Cake:
- 250 g coarse semolina
- 250 g fine semolina
- 225 g caster sugar
- 100 g desiccated coconut
- 2 teaspoons baking powder
- 225 g unsalted butter melted
- 200 g Greek yoghurt
- 2 teaspoons vanilla extract
- 2 large eggs
- For the Syrup:
- 450 g caster sugar
- 450 ml water
- ¼ teaspoon lemon juice
- 1 teaspoon rosewater
- To Decorate:
- 100 g blanched almonds
- A few dried or fresh rose petals
Instructions
- Prepare the Cake Batter:
- If making a large cake, grease a 23cm x 33cm cake tin well.
- For mini loaf cakes, place the cases on a baking tray.
- In a large mixing bowl, combine the coarse semolina, fine semolina, caster sugar, desiccated coconut, and baking powder.
- Stir well to combine.
- Make a well in the center of the dry mixture and add the melted butter, Greek yoghurt, vanilla extract, and eggs.
- Mix thoroughly with a wooden spoon or spatula until you have a smooth batter.
- Spoon the batter into the prepared cake tin or loaf cases, tapping the cases lightly to level the mixture.
- Refrigerate for 1–2 hours to allow the batter to set.
- Prepare the Rose Syrup:
- While the cake is chilling, prepare the syrup.
- Combine the caster sugar, water, and lemon juice in a small pan and bring to a boil.
- Let it boil for 2–3 minutes, then remove from heat and stir in the rosewater.
- Set aside to cool.
- Bake the Cake:
- Preheat the oven to 180°C/Gas Mark 4.
- If making a large cake, score the top into diamond shapes with a knife and place a blanched almond in the center of each diamond.
- For mini loaves, simply place an almond on top of each loaf.
- Bake in the preheated oven until the cake is golden brown—about 40 minutes for a large cake or 20–25 minutes for mini loaves.
- Remove from the oven and immediately pour the cooled rose syrup over the cake.
- Return the cake to the oven and bake for an additional 15 minutes.
- If making a large cake, cut along the score lines while the cake is still warm.
- Leave to cool completely in the tin.
- Decorate and Serve:
- Once the cake has cooled, garnish with dried or fresh rose petals for a beautiful presentation.
- Serve the Basbousa as a delightful dessert or sweet treat.
Notes / Tips / Wine Advice:
Serving Suggestion:
Serve this Basbousa with a cup of mint tea or strong coffee. It’s an ideal dessert for special occasions or festive gatherings.Wine Recommendation:
Pair with a sweet dessert wine like Moscato or a Middle Eastern-style mint tea.Nutritional Information
Calories: 350 kcal | Carbohydrates: 60 g | Protein: 4 g | Fat: 14 g | Fiber: 2 g | Sugar: 35 g | Salt: 0.2 mg
