Fresh thick cream Piping bag ¼ cup sugar ½ cup water 1 tbsp rose water 1 tsp lemon zest (optional) Method & Directions Bake the Basbousa at 180°C for 20 minutes, or until the edges turn golden ...

Not just another teatime sponge, this citrus-flavoured yeasted cake is soaked in orange liqueur syrup and crowned with Chantilly cream and fresh fruit. For when you want to go all out. For this ...

Set aside to cool. 4. Remove the basbousa from the oven and cover with the cooled syrup. Refrigerate until completely cool, cut into slices and garnish with toasted almond flakes and fresh berries.