Semolina-coconut cake with orange and rose waters (Basbousa) from Saveur Magazine, December 2015 (#179) (page 28)

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Notes about this recipe

  • TonyInSeattle on January 30, 2023

    OK, but not great… The texture was much denser than other semolina cakes I’ve made and the syrup flavor was not very enticing (and I used the recommended Carlo rose and orange blossom waters). Would not make again.

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