Egyptian Basbousa with Orange Blossom Syrup
A Classic Semolina Cake with a Floral Twist
Savor the rich flavors of this traditional Egyptian dessert, enhanced with a fragrant orange blossom syrup that adds a subtle aromatic touch.
- 1 h 30 min
- 8
- Intermediate
Ingredients
For the Basbousa
For the Orange Blossom Syrup
For the Topping
Preparation
Preparing the Basbousa Batter
Preheat oven
Preheat your oven to 350°F (175°C).
Combine ingredients
In a mixing bowl, combine semolina, sugar, yogurt, melted butter, and baking powder until smoothly blended.
Transfer to dish
Pour the mixture into a greased baking dish, spreading evenly.
Do not overbake; the basbousa should be golden but not dry.
Making the Orange Blossom Syrup
Boil syrup base
In a small saucepan, combine sugar and water and bring to a boil over medium heat.
Simmer with lemon
Stir in the lemon juice and let it simmer for 10 minutes, then remove from heat.
Finish syrup
Add the orange blossom water and set aside to cool.
Cooking Process
Baking the Basbousa
Bake the semolina batter for 30-35 minutes, or until golden brown.
Applying the Syrup
Pour the cooled syrup over the hot cake as soon as it is removed from the oven.
Topping with Almonds
Press halved almonds gently onto the top before baking for an attractive finish.
Plating & Serving
Egyptian Basbousa with Orange Blossom Syrup
Egyptian Basbousa with Orange Blossom Syrup
Plating & Serving
Slice the basbousa into diamond shapes and serve as a stunning centerpiece of any dessert table.