Ingredients
Scale
- 200 g semolina
- 100 g all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cardamom
- 150 g sugar
- 2 large eggs
- 120 ml whole milk
- 100 g unsalted butter, melted
- 1 tsp vanilla extract
- 1 tbsp rosewater
- 100 g sugar (for syrup)
- 100 ml water
- 1 tsp saffron threads
- ¼ cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a cake pan.
- In a medium bowl, mix semolina, flour, baking powder, cardamom, and sugar.
- In a large bowl, whisk eggs, melted butter, milk, vanilla extract, and rosewater until smooth.
- Gradually combine the dry mixture with the wet ingredients until just mixed.
- Pour the batter into the prepared pan and let it rest for about 10 minutes.
- Bake for 25–30 minutes or until golden brown.
- While baking, prepare the syrup by boiling sugar, water, saffron threads, and lemon juice in a saucepan for about 5–7 minutes.
- Pour the warm syrup over the hot basbousa as soon as it comes out of the oven.
- Garnish with chopped pistachios once cooled slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 300
- Sugar: 20g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg