Buttery Basbousa

45 min 8-10 servings

For Basbousa

  • 200g Lurpak Unsalted Butter, melted
  • 400g sweetened condensed milk
  • 1 ½ teaspoons baking powder
  • 1 teaspoon vanilla essence
  • 250 ml warm water
  • 2 cups semolina
  • 1 cup ground almonds
  • 24 toasted almonds, to garnish
  • ½ cup ground pistachio

For Syrup

  • 1 cup sugar
  • ¾ cup water
  • 1 teaspoon lemon juice
  • ½ tablespoon rose water
Buttery Basbousa


  1. Preheat oven to 180°C. Lightly grease a 30 x 25cm baking dish.
  2. In a large mixing bowl add: melted butter, sweetened condensed milk, baking powder, vanilla essence and water. Whisk together to combine.
  3. Using a wooden spoon, stir in the semolina and ground almonds, until well combined. Pour the mixture into the prepared baking dish and cook for 30-35 minutes, until the firm and golden.
  4. While the basbousa is cooking, prepare the syrup. Combine the sugar and water in a medium saucepan, over medium heat until the sugar is dissolved. Gently simmer for 4-5 minutes. Remove from heat and stir in the lemon juice and rose water. Stand saucepan in cold water to cool.
  5. Pour the cooled syrup over the warm cake. When the cake is cold, cut into diamond shapes, decorate each diamond with a toasted almond and a sprinkling of ground pistachio. 

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