Almond basbousa with vanilla and rose syrup
This semolina cake, popular across the Middle East, has a delicately wonderful nutty taste
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 45m |
| SERVES | 8-10 |
200g butter, melted
400ml condensed milk
1 1/2 tsp baking powder
320g semolina
100g ground almonds
250ml water
For the syrup
400g sugar
375ml water
1 vanilla pod, seeds extracted
1 tsp lemon juice
1 tbsp rose water
2 tbsp ground almonds
Toasted almond flakes, to serve
Fresh berries, to serve
1. Preheat oven to 190°C. Mix together the butter, condensed milk and baking powder. Add the semolina, almonds and water and stir until well combined.
2. Pour mixture into a 28x24cm baking tin. Bake for 35 minutes or until golden.
3. Meanwhile, to make the syrup, mix together the sugar, water and vanilla seeds. Bring to the boil then simmer for 6-8 minutes. Remove from the heat and stir in the lemon juice, rose water and almonds. Set aside to cool.
4. Remove the basbousa from the oven and cover with the cooled syrup. Refrigerate until completely cool, cut into slices and garnish with toasted almond flakes and fresh berries.
Recipe courtesy: Chef Tarek Ibrahim
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