Description
Saffron Pistachio Basbousa is a luxurious Middle Eastern semolina cake that combines the rich flavors of saffron and the crunch of pistachios. Soaked in a fragrant saffron syrup, this cake is moist, flavorful, and visually stunning, making it a perfect dessert for any occasion. The unique blend of spices, combined with the buttery texture and aromatic saffron, creates a treat that’s both indulgent and satisfying. Whether you’re a seasoned baker or just trying your hand at Middle Eastern desserts, this Saffron Pistachio Basbousa recipe is easy to follow and results in a mouthwatering cake everyone will love.
Ingredients
- 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
For the saffron syrup:
- 100 g sugar (½ cup)
- 100 ml water (½ cup)
- 1 tsp saffron threads
- 1 tsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch square or round cake pan.
- Mix dry ingredients: In a medium bowl, combine the semolina, flour, baking powder, cardamom, and cinnamon. Set aside.
- Whisk wet ingredients: In a large bowl, whisk together the eggs, sugar, melted butter, milk, vanilla extract, and rosewater until smooth.
- Combine wet and dry ingredients: Gradually add the dry mixture into the wet ingredients, stirring until well combined.
- Prepare the cake pan: Pour the batter into the prepared cake pan and spread it out evenly. Let it sit for 10 minutes to rest.
- Bake the Basbousa: Place the cake in the preheated oven and bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Prepare the saffron syrup: While the cake bakes, make the saffron syrup. In a small saucepan, combine the sugar, water, saffron threads, and lemon juice. Bring to a boil, then reduce the heat and simmer for 5-7 minutes until the syrup thickens slightly.
- Pour the syrup over the cake: Once the cake is done, remove it from the oven and immediately pour the saffron syrup evenly over the hot cake. Let it soak in and cool for about 10 minutes.
- Garnish and serve: Garnish the cake with chopped pistachios and cut into squares. Serve and enjoy!
Notes
- For a more aromatic twist, you can add a bit of orange blossom water in place of or in addition to the rosewater.
- If you prefer a less sweet cake, reduce the sugar in the syrup by a quarter.
- This Saffron Pistachio Basbousa can be made in advance! It’s even better the next day when the flavors have had more time to meld.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Keywords: Saffron Pistachio Basbousa, semolina cake, Middle Eastern dessert, pistachio cake, saffron cake recipe, traditional Basbousa, Middle Eastern sweets