Almond basbousa with vanilla and rose syrup

Almond basbousa with vanilla and rose syrup

This semolina cake, popular across the Middle East, has a delicately wonderful nutty taste

Last updated:
Cuisine:Arabic
Cook time:45m
Prep time:15m
Servings:8-10

Ingredients

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

 

 

Method

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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