Description
A delightful Middle Eastern sweet made with semolina and flavored with saffron and pistachios, perfect for family gatherings and special occasions.
Ingredients
Scale
- 200 g semolina (1 ¼ cups)
- 100 g all-purpose flour (¾ cup)
- 1 tsp baking powder
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 150 g sugar (¾ cup)
- 2 large eggs
- 120 ml whole milk (½ cup)
- 100 g unsalted butter, melted (½ cup)
- 1 tsp vanilla extract
- 1 tbsp rosewater
- ¼ cup chopped pistachios for topping
- 100 g sugar (½ cup) for the syrup
- 100 ml water (½ cup) for the syrup
- 1 tsp saffron threads
- 1 tsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch cake pan with parchment paper.
- In a medium bowl, whisk together semolina, flour, baking powder, cardamom, and cinnamon. Set aside.
- In a large bowl, whisk eggs, sugar, melted butter, milk, vanilla extract, and rosewater until smooth.
- Gradually add the dry mixture into the wet ingredients, folding gently until combined.
- Pour the batter into the prepared pan and let it rest for 10 minutes.
- Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
- While the cake bakes, prepare the syrup by combining sugar, water, saffron, and lemon juice in a saucepan. Bring to a boil and simmer for 5-7 minutes.
- Once the cake is done, pour the saffron syrup over it while hot and let soak for 10 minutes.
- Garnish with chopped pistachios, cut into squares, and serve warm or at room temperature.
Notes
This basbousa can be made a day in advance. For variations, try using different nuts or adding dried fruits.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg