Print

Egyptian Basbosa

Course Dessert
Cuisine Egyptian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 people

Ingredients

For the cake

  • 1 stick salted butter
  • 2 eggs
  • 1 cup sugar
  • 3 tablespoons milk
  • 1 cup heavy cream
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups cornstarch
  • 1/2 cup dried coconut flakes

For the syrup

  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon rose water
  • 1/3 cup chopped pistachios

Instructions

  1. Preheat the oven to 350F.

  2. Grease a 9x9 pan with butter.

Prepare batter.

  1. Melt the butter, and set aside to cool.

  2. Beat together the eggs, sugar, milk, cream, baking powder, and vanilla extract in a large bowl.

  3. Add the butter in and mix thoroughly to avoid cooking the eggs.

  4. Whisk in the cornstarch and coconut slowly.

  5. Pour the batter into the pan and bake for 30 minutes.

Make the syrup.

  1. Combing the sugar and lemon juice with 1/2 cup of water in a small pot over medium heat.

  2. Stir the mixture until the sugar is completely dissolved and bring to a simmer.

  3. Add in the rose water and let the syrup simmer for a few minutes.

Remove the cake from the oven when the top is golden and the edges are dark.

Cool the cake for 5 minutes, cut into slices, and then pour the syrup over the entire cake.

Top with pistachios and toasted coconut.

Recipe Notes

Rosewater is a very floral and distinctive ingredient. I enjoy it very much and reduced the original amount by half. Be cautious when using this ingredient and listen to your senses to use the right about for you.