Basbousa – Semolina cake with rose water


This famous cake has countless recipes. One sweeter than the other. But since I’m not a lover of very sweet sweets to eat, so I’ve adapted it a bit more European flavor.
In all the countries I have visited in the Middle East and North Africa, so it’s there, like a dear old friend. Appearance may vary a little, but otherwise very similar.

150g soft butter
1,25 cups powdered sugar
½ teaspoon vanilla
2 eggs
2,5 cup semolina
1 tsp baking powder
1 cup yogurt
0,5 cup ground almonds
1,75 cups sugar
1,25 cups water
1 tbsp lemon juice
1 tbsp rose water
Butter and sprinkle with crumbs a springform. Stir the butter until fluffy with powdered sugar, vanilla and eggs. Stir in remaining ingredients until smooth. Knock down the batter into the mold. Bake at 180 degrees for about 40 minutes. Boil the syrup until it thickens a little. Allow to cool. Turn the syrup over the sponge cake. Cut into pieces then.


2 Comments Add yours

  1. Cosmic Secrecy says:

    I’m so so happy I came across your blog. My habibi will be thrilled that I found these recipes and can attempt to make some of the food he loves. Thank you!


    1. Dinner Bank says:

      Great! 🙂 Im so sure he will be so happy then, my habibi says its tasts like his mums food 😉


Leave a Reply to Cosmic Secrecy Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s