Decadent 12-Step Pistachio‑Filled Basbousa You’ll Crave

Thank you so much for joining me in my kitchen today—I’m thrilled to share this luxuriously indulgent twist on classic basbousa. Double the pistachio magic and drenched in enchanting orange‑blossom syrup! Don’t forget to subscribe for more scrumptious recipes sent right to your inbox.

Overview of Recipe Content

This decadent basbousa with pistachio filling is a Middle Eastern semolina cake perfect for celebrations, afternoon tea, or that grand Eid dessert table. Here’s what makes it irresistible:

• Double nuts, double delight: crumbly semolina base layered with velvety pistachio cream.
• Heavenly aroma: every bite perfumed with orange blossom and rosewater.
• Simple execution: no pastry chef skills needed—just mix, layer, bake, pour syrup.
• Crowd magnet: elegant, satisfying, and oh-so-memorable.

Ingredients

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• Semolina cake
  • 2 cups (300 g) fine semolina
  • ½ cup (60 g) all‑purpose flour
  • 1 cup (200 g) sugar
  • 1 cup (240 ml) yogurt
  • ½ cup (120 ml) melted butter or coconut oil
  • 1 tsp baking powder
  • ½ tsp vanilla extract
• Pistachio filling
  • 1 cup (150 g) pistachio paste (or ground pistachios + 2 Tbsp honey)
  • ½ cup (120 ml) heavy cream
  • 1 tsp rosewater
• Syrup
  • 1 cup sugar
  • 1 cup water
  • 2 Tbsp orange blossom water (or rosewater)
  • Zest of 1 orange
• Garnish
  • ½ cup crushed pistachios

Tools Needed

• 9×9‑inch baking pan
• Mixing bowls
• Saucepan for syrup
• Whisk or spatula
• Offset spatula or spoon

Substitutions & Additions

• Use coconut butter or vegan yogurt for dairy-free version
• Swap heavy cream for coconut cream for vegan/vegetarian option
• Add a hint of cardamom or saffron to the semolina base for more floral depth

How to Make Basbousa with Pistachio Filling

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Step 1: Prepare the Cake Batter
Preheat oven to 350 °F (175 °C). In a bowl, whisk semolina, flour, sugar, and baking powder. Stir in yogurt, melted butter, and vanilla until smooth.

Step 2: Press Bottom Layer
Grease pan and:

1. Spread half the batter evenly.
2. Pat smooth into corners.
   (I promise you’ll be amazed at the texture already!)

Step 3: Make Pistachio Filling
Mix pistachio paste, heavy cream, and rosewater until velvety. Dollop onto the base layer and smooth gently.

Step 4: Top with Remaining Batter
Spoon remaining semolina batter over filling. Use offset spatula to cover evenly.

Step 5: Score Before Baking
Lightly mark diamond or square shapes to ease after syrup soaking.

Step 6: Bake
Bake for 30–35 minutes or until golden. The aroma alone will make you drool!

Step 7: Make Syrup
While baking, heat sugar and water to dissolve, then simmer 5 minutes. Remove from heat and stir in orange blossom water and orange zest.

Step 8: Pour Syrup
Once out of oven, immediately pour syrup evenly over hot cake. Let absorb.

Step 9: Cool Completely
Allow to cool fully before cutting along score lines—this helps maintain shape and texture.

Step 10: Garnish
Sprinkle crushed pistachios generously on top.

Step 11: Slice & Serve
Serve at room temperature. Expect amazed “Mmm’s” from everyone!

What to Serve with Basbousa with Pistachio Filling

• A cup of strong black tea—earl grey or mint
• Refreshing mint lemonade or lightly sweetened iced tea
• Fresh fruit platter with figs or citrus to balance sweetness

Tips for Making It Perfect

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• Even layers: Smooth batter before and after adding filling for neat edges
• Syrup timing: Always pour syrup while cake’s hot for perfect absorption
• Room temp ingredients: Avoids splitting or density
• Advance prep: Bake a day ahead, pour syrup an hour before guests arrive

Storage Instructions

• Room temp: Covered, up to 3 days
• Refrigerator: Airtight container, up to 7 days
• Freezer: Freeze bars (no syrup) up to 2 months; thaw, warm, then pour syrup
• Reheat: Warm briefly in 300 °F oven for 5 min to refresh texture

General Information

Basbousa, a beloved semolina cake popular across the Middle East, North Africa, and the Balkans, is traditionally soaked in syrup and topped with almonds. Adding a pistachio cream filling elevates it into a show-stopping dessert. The addition of orange blossom and rosewater complements the green gold color and nutty richness—this version echoes the modern Kuwaiti “pastūsha” variant!

Frequently Asked Questions

Q: Can I use almond paste instead of pistachio?
Yes! Almond paste works beautifully—though you’ll lose the vibrant green hue and signature pistachio flavor.

Q: Do I have to use orange blossom water?
No, but it enhances the floral notes. Rosewater is a lovely alternative.

Q: Is it gluten-free?
Not as written. Use a gluten-free flour blend or almond flour in place of all-purpose.

Q: Why score before baking?
It helps the syrup sink in evenly and makes slicing clean after soaking.

Q: Can I reduce sugar?
Yes, you can drop sugar 20% in cake and syrup, but you may lose some of the iconic texture and syrup absorption.

Conclusion

This pistachio‑filled basbousa isn’t just a dessert—it’s a moment. A double‑layered celebration of nutty richness and floral sweetness that will leave everyone asking for more. If you love this, you’ll also adore my Flourless Coconut Greek Yogurt Cake and Ultimate Soft & Fluffy Chiffon Cake. Can’t wait to see your creations—pin them on Pinterest and don’t forget to tag me! Visit my boards here: https://www.pinterest.com/poulefrecipe/

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Nutritional Information (per serving, based on 16 slices)

Calories	Carbs	Fat	Protein	Sugar	Sodium
280 kcal	32 g	15 g	4 g	20 g	60 mg

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