This cake is a version of Egyptian Basbousa, a semolina cake popular in the Middle East and commonly served during the month of Ramadan. The cake itself isn’t that sweet so it is sweetened with a rosewater-flavoured sugar syrup.
This cake is simple to prepare — all you need is one mixing bowl and a saucepan for the sugar syrup — and has a lovely, firm and moist texture. It can easily be made a day ahead and stored in an air-tight container. This may be better, actually, as the cake does need time to cool and soak up the syrup.
This cake isn’t too rich so it’s the kind of cake one can easily have two or three pieces of. Enjoy!
- 1 cup caster sugar
- 1.5 cups water
- 2 tablespoons honey
- 1 tablespoon rosewater
- 100 grams butter, melted
- 1 can condensed milk
- 1 teaspoon baking powder
- 1 cup ground almonds
- 2 cups semolina
- ⅔ cup toasted almond halves or silver balls to decorate
- Place all ingredients into a small sauce pan and bring to the boil.
- Reduce heat and simmer for 20 minutes until liquid has reduced and then turn off heat and leave to cool.
- Preheat oven to 180 degrees Celsius.
- Spray a 22 x 28cm cake tin (or similar) with baking spray.
- Add butter, milk and baking powder to a large mixing bowl and stir to combine.
- Add almonds and semolina and mix thoroughly until fully combined.
- Pour into cake tin and bake for 40 minutes or until browning on top.
- Remove from oven and leave to cool.
- Once cool, pour over sugar syrup and then leave to soak for at least an hour.
- Cut cake into diamond or square shapes and garnish with a silver ball and place on a serving dish.
- Store in an air-tight container.