Egyptian Basbousa

When I got my funky Mediterranean glasses for mint tea, I was looking for the perfect treat that would go with them for that great picture. I came across several Egyptian Basbousa recipes and pictures. This is a semolina and yoghurt cake soaked in rose water syrup and it looked very appealing. This was something I have never attempted before so I was excited ! In this recipe , I decreased the amount of sugar considerably compared to other recipes I found and it was just sweet enough. Let me tell you IT IS A MUST TRY !!!! It is a fabulous moist cake with that delicate and exotic rose water flavor. I fell in love. It is a treat I will make more often for sure.

INGREDIENTS FOR THE CAKE :

2 Cups of Semolina
1/4 cup of sugar
1/2 Cup (1 stick) of Butter at room temperature
2 eggs
3/4 cup of low fat yoghurt
1/4 cup of cream
2 tsp of baking powder
1/2 tsp cardamom powder
1/4 tsp of salt
A few slivers of almonds

INGREDIENTS FOR THE SYRUP
2 Cups of sugar
1 and 1/2 cups of water
Rose water flavor
METHOD : Boil water and sugar till thick . Allow to cool before adding the rose water flavor

FOR THE CAKE :

• Preheat oven at 325 degrees F
• Beat butter with sugar until light and fluffy
• Add salt and cardamom powder and mix well
• Now add eggs one at a time and beat slowly
• Beat yoghurt with cream together and set aside
• Mix Semolina with baking powder
• Now add Semolina to Butter and egg mixture alternating with the yoghurt and cream
• Mix well until completely incorporated
• Pour in buttered dish
• Add slices of almonds on top of cake 
• Bake for 25-30 minutes or until golden brown on top
• Once outside the oven , pour the rose syrup on top of cake uniformly but very gently and slowly (You do not require to poke the cake - Semolina cake will absorb the syrup within minutes)
• Allow to cool and cut in squares or diamond shapes, remove from baking dish and put on a tray or plate
• Serve with a mint tea

NOTES :
If you want the cake to be even less sweet, eliminate the sugar completely from the cake. The syrup will be enough. You can serve it with some fruits. However, I found that 1/4 cup added to the cake mix was just perfect.
You may use full fat yoghurt and omit the cream altogether
Next time, I will add some shredded coconut as well