Description
Indulge in the luxurious flavors of our Saffron Pistachio Basbousa, a delightful Middle Eastern dessert that is both simple to make and irresistibly satisfying. This semolina cake beautifully marries the aromatic essence of saffron with crunchy pistachios, creating a moist treat that will impress your family and guests alike. With its golden hue and stunning presentation, this cake is perfect for any occasion—from cozy family gatherings to festive celebrations. Easy enough for novice bakers yet sophisticated enough for seasoned chefs, this basbousa will quickly become a beloved favorite in your dessert repertoire.
Ingredients
Scale
- 200 g semolina (1 ¼ cups)
- 100 g all-purpose flour (¾ cup)
- 1 tsp baking powder
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 150 g sugar (¾ cup)
- 2 large eggs
- 120 ml whole milk (½ cup)
- 100 g unsalted butter, melted (½ cup)
- 1 tsp vanilla extract
- 1 tbsp rosewater
- ¼ cup chopped pistachios for topping
- 100 g sugar (½ cup) for syrup
- 100 ml water (½ cup) for syrup
- 1 tsp saffron threads for syrup
- 1 tsp lemon juice for syrup
Instructions
- Preheat oven to 350°F (175°C). Grease and line a cake pan.
- In a bowl, mix semolina, flour, baking powder, cardamom, and cinnamon.
- In another bowl, whisk eggs, sugar, melted butter, milk, vanilla extract, and rosewater until smooth.
- Gradually combine dry ingredients with wet ingredients until just mixed.
- Pour batter into the prepared pan and let it rest for about 10 minutes.
- Bake for 25-30 minutes until golden brown; check with a toothpick.
- While baking, prepare the saffron syrup by boiling sugar, water, saffron threads, and lemon juice for about 5-7 minutes.
- Once baked, pour syrup over hot basbousa and let it soak while cooling.
- Garnish with chopped pistachios before serving.
Nutrition
- Serving Size: 1 square piece (80g)
- Calories: 290
- Sugar: 22g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg