Pistachio and Orange Blossom Bassboussa by @lesgourmandisesdeloubna

45 min

8 servings

🥚

2

Eggs

🍬

1.3

Sugar

🧂

1 pinch

Salt

🥣

1

Yogurt

🫗

0.75

Vegetable oil

🌾

1

Fine semolina

🥜

1

Pistachio powder

🫙

1 packet

Baking powder

💧

1.5

Water

🌸

4 tbsp

Orange blossom water

🥚

1

Egg

🌽

2 tbsp

Cornstarch

🍬

4 tbsp

Sugar

🥛

2

Milk

🧈

2 tbsp

Butter

🥜

Crushed pistachios

🌸

Edible roses

  1. Whisk

    Whisk the eggs with the sugar and a pinch of salt.

  2. Add

    Add the neutral oil, yogurt, fine semolina, pistachio powder and baking powder, then mix well.

  3. Pour

    Pour the batter into a buttered mold dusted with semolina.

  4. Bake

    Bake for about 20-25 minutes at 180 degrees.

  5. Cook

    Bring the water, sugar and orange blossom water to a boil, then cook 10 minutes over low heat.

  6. Pour

    Pour the warm or cooled syrup over the hot cake out of the oven, then set aside.

  7. Mix

    In a saucepan, mix the sugar, cornstarch, egg, milk and orange blossom water for the cream.

  8. Cook

    Cook over medium heat until thickened.

  9. Add

    Off the heat, add the butter.

  10. Pour

    Pour the cream immediately over the cake.

  11. Decorate

    Decorate with crushed pistachios and a few edible roses.

Pistachio and Orange Blossom Bassboussa by @lesgourmandisesdeloubna

45 min

8 servings

🥚

2

Eggs

🍬

1.3

Sugar

🧂

1 pinch

Salt

🥣

1

Yogurt

🫗

0.75

Vegetable oil

🌾

1

Fine semolina

🥜

1

Pistachio powder

🫙

1 packet

Baking powder

💧

1.5

Water

🌸

4 tbsp

Orange blossom water

🥚

1

Egg

🌽

2 tbsp

Cornstarch

🍬

4 tbsp

Sugar

🥛

2

Milk

🧈

2 tbsp

Butter

🥜

Crushed pistachios

🌸

Edible roses

Preparation Steps

  1. Step 1/11

    Whisk the eggs with the sugar and a pinch of salt.

    🥚Eggs
    🍬Sugar
    🧂Salt
    🥄Whisk
    🥣Mixing bowl

  2. Step 2/11

    Add the neutral oil, yogurt, fine semolina, pistachio powder and baking powder, then mix well.

    🫗Vegetable oil
    🥣Yogurt
    🌾Fine semolina
    🥜Pistachio powder
    🫙Baking powder
    🥣Mixing bowl
    🥄Whisk

  3. Step 3/11

    Pour the batter into a buttered mold dusted with semolina.

    🍳Mold

  4. Step 4/11

    Bake for about 20-25 minutes at 180 degrees.

    🍳Mold

  5. Step 5/11

    Bring the water, sugar and orange blossom water to a boil, then cook 10 minutes over low heat.

    💧Water
    🍬Sugar
    🌸Orange blossom water
    🍲Saucepan

  6. Step 6/11

    Pour the warm or cooled syrup over the hot cake out of the oven, then set aside.

    🍳Mold

  7. Step 7/11

    In a saucepan, mix the sugar, cornstarch, egg, milk and orange blossom water for the cream.

    🍬Sugar
    🌽Cornstarch
    🥚Egg
    🥛Milk
    🌸Orange blossom water
    🍲Saucepan

  8. Step 8/11

    Cook over medium heat until thickened.

    🍲Saucepan

  9. Step 9/11

    Off the heat, add the butter.

    🧈Butter
    🍲Saucepan

  10. Step 10/11

    Pour the cream immediately over the cake.

    🥄Spoon

  11. Step 11/11

    Decorate with crushed pistachios and a few edible roses.

    🥜Crushed pistachios
    🌸Edible roses

Composition

Ingredients

Types

Eggs, Sweetener, Spices, Dairy, Oil, Grains, Nuts, Leavening agent, Liquid, Flavoring, Starch, Flowers

Ingredients

Eggs, Sugar, Salt, Yogurt, Vegetable oil, Fine semolina, Pistachio powder, Baking powder, Water, Orange blossom water, Egg, Cornstarch, Milk, Butter, Crushed pistachios, Edible roses

Notes

Eggs (for the cake batter), Sugar (3/4 of a 125g yogurt pot, for the cake batter), Yogurt (one 125g pot, vanilla or plain, also used as the measuring unit), Vegetable oil (3/4 of a 125g yogurt pot, neutral oil), Fine semolina (one 125g yogurt pot, fine semolina, not extra-fine), Pistachio powder (one 125g yogurt pot), Water (1.5 yogurt pots, for the syrup), Orange blossom water (for the syrup), Egg (for the orange blossom cream), Cornstarch (for the cream), Sugar (for the cream), Milk (2 yogurt pots, cold, for the cream), Butter (for the cream), Crushed pistachios (for decoration, amount not given), Edible roses (a few, for decoration)

Allergens

Eggs, Milk, Gluten, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Halal

Calories

320 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 38g, Fat: 16g, Fiber: 2g, Sugars: 22g

Nutritional Information

Minerals

Calcium: 80mg, Iron: 1.2mg, Potassium: 180mg, Sodium: 160mg, Magnesium: 25mg

Vitamins

Vitamin E: 1.5mg, Vitamin A: 60mcg, Vitamin B2: 0.15mg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Whisk, Mixing bowl, Mold, Saucepan, Spoon

Appliances

Oven, Stove

Type

Type

Type Of Dish

Cake, Dessert, Semolina Cake

Occasions

Eid al-Fitr

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Algerian, North African

Geographic

Algeria, North Africa

Various

Aspect

Texture

Moist, Soft, Creamy, Spongy

Flavors

Sweet, Nutty, Orange Blossom, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (covered or in an airtight container,due to the custard topping), room temperature : up to a few hours (only before adding the cream topping, or for short serving periods), freezer : 1 month (freeze the plain soaked cake without the custard cream,wrap tightly)