Ingredients
1.5 cups coarse semolina
0.5 cup all-purpose flour
1 cup granulated sugar
1 cup full-fat Greek yogurt
0.5 cup vegetable oil
2 large eggs
1 tablespoon baking powder
1 teaspoon ground cardamom
1 tablespoon rosewater
For the syrup: 1 cup sugar, 0.75 cup water, 1 tablespoon lemon juice, 1 tablespoon rosewater
Garnish: 0.25 cup crushed pistachios or slivered almonds
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
Step 2: In a small saucepan, combine the syrup ingredients (sugar, water, lemon juice) and simmer for 10 minutes. Stir in the rosewater at the end and let it cool to room temperature.
Step 3: In a large bowl, whisk together the eggs and sugar until pale and fluffy.
Step 4: Stir in the vegetable oil, Greek yogurt, and rosewater until well combined.
Step 5: Gently fold in the semolina, flour, baking powder, and ground cardamom until just mixed.
Step 6: Pour the batter into the prepared pan and smooth the top with a spatula.
Step 7: Bake for 35-40 minutes, or until the top is golden brown and a toothpick comes out clean.
Step 8: Remove the cake from the oven and immediately pour the cooled syrup evenly over the hot cake.
Step 9: Garnish with pistachios or almonds and let the cake sit for at least 1 hour before slicing into squares.
Notes
Always use room temperature eggs and yogurt for the best emulsion. Ensure the syrup is cool when pouring over the hot cake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Baked Goods
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 315 kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: semolina cake, basbousa, yogurt cake, cardamom cake, rosewater recipe, Middle Eastern dessert
