Cardamom Basbousa Recipe
Semolina cake soaked in lemon syrup, served with rose cream
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Ingredients
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Cake
Lemon Syrup
Rose Cream (to serve)
Method
Cake
- 1
Prepare and preheat
Preheat oven to 350°F (175°C). Lightly grease a 9x9-inch (or 8x8 for thicker cake) baking pan and line with parchment paper, leaving an overhang for easy removal.
- 2
Mix dry ingredients
In a large bowl, whisk together 2 cups semolina, 1/2 cup all-purpose flour, 3/4 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cardamom, and 1/2 tsp salt until evenly combined.
- 3
Combine wet ingredients
In a separate bowl, whisk 1 cup plain yogurt with 1/2 cup vegetable oil, 2 large eggs, 1 tsp vanilla extract and 2 tbsp melted butter until smooth and slightly airy.
- 4
Bring batter together
Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Batter will be somewhat thick and grainy from the semolina. Scrape into the prepared pan and smooth the top with an offset spatula. Tap the pan gently on the counter to remove large air pockets.
- 5
Add almonds and score
Place whole blanched almonds evenly across the top (12 total). Using a sharp knife, lightly score the surface into 9 or 12 squares or diamonds, cutting about halfway through the batter — this helps syrup penetration later.
- 6
Bake
Bake in the preheated oven for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out with moist crumbs (not wet batter). If top browns too quickly, tent loosely with foil for the last 10 minutes.
- 7
Cool slightly before pouring syrup
Remove cake from oven and allow to rest 8–10 minutes in the pan while you prepare the syrup. The cake should be warm but not piping hot when syrup is added.
Lemon Syrup
- 8
Make lemon syrup
While the cake bakes (or during the 8–10 minute rest), combine 1 cup granulated sugar, 1/2 cup water, 1/4 cup fresh lemon juice and 1 tbsp lemon zest in a small saucepan. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5 minutes to slightly thicken.
- 9
Finish syrup
Remove from heat and stir in 1 tsp rose water (optional) for a floral note. Let the syrup cool for 2–3 minutes so it is warm but not hot — syrup should be slightly cooler than the cake when poured to allow proper absorption without making the cake soggy.
- 10
Pour syrup over cake
Using a spoon, slowly pour the warm lemon syrup evenly over the warm cake, making sure to get syrup into the scored lines and around the edges. Allow the syrup to absorb; you may see it sink in and pool briefly. Let the cake cool completely in the pan (at least 1 hour) so the syrup is fully absorbed and the texture sets.
Rose Cream (to serve)
- 11
Whip cream
Chill a medium bowl and beaters for 10 minutes in the fridge if possible. Pour 1 cup cold heavy cream into the bowl and whip on medium-high speed until soft peaks form.
- 12
- 13
Serve
When the basbousa has cooled and syrup is absorbed, remove from pan using parchment overhang and cut along the scored lines. Serve each piece with a generous dollop of rose cream on the side or piped on top. Optionally garnish with an extra sprinkle of ground cardamom or a few crushed pistachios.