Tomorrow is the last day to complete this month's poll question! Make sure to vote now! Basbousa is a semolina cake soaked in wonderful rose syrup. It's a one-bowl recipe and makes for a decadent dessert.
A subscriber recommended me to make this, and it sounded so tasty I knew I had to make it as soon as I could! I love the taste of the semolina with the coconut on top. I didn't have almonds on hand, but you can add them as well! You can either bake this in a circle or square 8" pan. The syrup may seem like a lot, but trust me it's all worth it! You want to add as much syrup as you can into the cake.
Once you leave your cake batter to rest (after adding the butter) you'll notice it will thicken up. That's a good sign!
It's been a while since I last made a video so I decided to make one today. It will show you the process for how to make the cake:
This cake is absolutely moist and delicious in all ways. Not to mention super easy. You'll be making this recipe on repeat in your kitchen!
|Level: 👩🏽🍳|Time: 1 hour|Serves: 8|
1 cup granulated sugar
1 cup yogurt
1/2 cup butter, melted
2 cups semolina flour
1 teaspoon baking powder
1/3 cup milk
1 1/4 cups granulated sugar
1 3/4 cups water
3 teaspoons rose water
Shredded coconut/almonds, for garnish
In a bowl mix your sugar and yogurt. Add the flour, baking powder, milk, and lastly butter. Let the batter rest for a few minutes. Preheat your oven to 375 degrees F and line an 8" circle or square pan with parchment paper. Pour the batter in and bake for 40 minutes.
While your cake is baking make the sugar syrup. Boil the sugar, water, and rose water until the sugar dissolved. Simmer on low for a few minutes so the syrup gets a little sticky. Set aside to cool.
Once your cake is done brush the syrup onto the warm cake. Make sure to use up all the syrup. Garnish with coconut and almonds.
- The Bored Baker 👩🏽🍳
Made this recipe? Tag @theboredbakerofficial on Instagram.