Almond and Rose Basbousa Style Cake
Almond and Rose Basbousa Style Cake
Almond and rose water combine perfectly in these light and fluffy Basbousa style cakes.
Prep Time: 25 min
Total Time: 2 hr 30 min
Servings: 16
1 box (500g) Betty Crocker™ SuperMoist™ White Cake Mix
80ml   vegetable oil

275ml water

3 egg  whites

150g   ground almonds

100g   granulated sugar

3 tablespoon water

1/2 teaspoon rose water

1 sachet (35g) Betty Crocker™ Homestyle Whipping Cream Mix 
115ml  Cold milk

16 blanched almonds, roasted

  • 23cm square cake pan
  • Electric mixer or whisk
  • Large bowl
  • Spatula
  • Toothpick
  • Cooling rack
  • Small pan
  • Wooden spoon
  • Medium bowl
  • Decorating bag
  • Star tip
  • Knife
  • 1 Preheat oven to 180°C. Grease 23cm square cake pan with butter; lightly sprinkle with flour.
  • 2 Beat cake mix, oil, 275ml water and egg whites in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Fold in ground almonds with large spoon, then pour into pan
  • 3 Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan; remove to cooling rack positioned over plate.
  • 4 Heat sugar and 3 tablespoons water in small saucepan over medium heat, stirring occasionally, until sugar is dissolved. Heat to boiling; cook 2 minutes, then stir in rose water. Remove from heat. Pierce cake all over with toothpick, then slowly pour over or brush with sugar syrup. Cool completely on rack.
  • 5 Beat whipping cream mix and cold milk in medium bowl as directed on package. Spoon into decorating bag fitted with star tip.
  • 6 Cut cake into squares; top each serving with a roasted almond. Top with whipped cream.
  • Rose water can be stronger or weaker in different products. Start with a little in the sugar syrup, then increase if you find you would like it stronger. Serve alongside some fruit of your choice.