Creamy Semolina Cake with Rose Water Syrup

A delightful twist on the classic Basbousa dessert, perfect for Ramadan breakfast tables. This dessert combines the softness of semolina cake with the rich creaminess of cream, topped with a fragrant rose water syrup and crunchy nuts.

Steps

1. Preheat the oven to 180°C (350°F) and grease a baking dish. 2. In a bowl, mix semolina, sugar, yogurt, melted butter, cream, and baking powder until well combined. 3. Pour the mixture into the prepared baking dish and smooth the top. 4. Bake for 25-30 minutes or until golden brown. 5. While the cake is baking, prepare the syrup by combining rose water, sugar, and water in a saucepan. Simmer until the sugar dissolves. 6. Once the cake is done, remove it from the oven and immediately pour the rose water syrup over the hot cake. 7. Sprinkle the mixed nuts on top. 8. Allow the cake to cool and absorb the syrup before serving.

1 cup semolina 1/2 cup sugar 1/2 cup plain yogurt 1/4 cup melted butter 1/4 cup cream 1/2 teaspoon baking powder 1/4 cup mixed nuts (such as almonds and pistachios) 1/4 cup rose water 1/4 cup sugar 1/4 cup water