Almond basboosa with honey and orange blossom syrup

Prepare & Cook:


  • 100g unsalted butter, softened, plus extra for greasing
  • 140g caster sugar
  • 2 eggs
  • 210g Greek yogurt
  • 225g semolina
  • 50g ground almonds
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 700ml runny honey
  • 2 cinnamon sticks
  • zest of 2 oranges
  • 6 tbsp orange blossom water
  • pistachios, chopped, to serve


  1. Preheat the oven to 180°C, gas mark 4. Grease and line 24cm square tin.
  2. Beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the yogurt. Stir in the semolina, ground almonds, baking powder and bicarbonate of soda.
  3. Pour the mixture into the tin and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
  4. Meanwhile, make the syrup. Put the honey, cinnamon sticks, zest and 200ml water in a pan over a medium heat. Simmer for 5 minutes. Remove from the heat, discard the cinnamon sticks, stir in the orange blossom water and set aside.
  5. Remove the cake from the oven, pierce all over with a skewer, pour over half the syrup and allow to cool. Cut into small squares, scatter over the pistachios and serve with the remaining syrup.

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