Friday, June 10, 2016

Basbousa - Semolina Cake ~ Day 136

Basbousa is a popular Middle Eastern semolina sweet cake drenched in fruity sugar syrup.  This decadent dessert is extremely easy to make and eggless too.  Though there are many variations to this cake recipe, I have tried this particular recipe couple of times and loved it.  I have reduced the butter from the original recipe by 2 tbsp and added orange blossom water for some extra flavor.

Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 8
Recipe source: The Mediterranean Dish

  • Fine semolina - 1 cup
  • Coarse semolina - 1 cup
  • Sugar - 1 cup
  • Plain yogurt - 1 cup
  • Melted butter - 1/2 cup
  • Baking powder - 1 tsp
  • Milk - 1/3 cup
  • Sweetened shredded coconut and shaved almonds - 1/4 cup each
  • For the syrup:
  • Sugar - 1 and 1/2 cup
  • Water - 1 nd 1/3 cup
  • Cinnamon stick - 1
  • Lemon juice - 1/4 tsp
  • Orange blossom water - 1 tsp

  1. Preheat oven to 350 degrees F.  Grease a 9-inch round cake pan and set it aside.
  2. In a large mixing bowl, combine sugar and yogurt.  Add the semolina, milk, and baking powder. Mix well.  Add the melted butter and stir to combine. 
  3. Pour the mixture into the greased cake pan and bake for about 45 minutes or until the toothpick inserted in the middle comes out clean.  If the top of the cake is still not brown even after the baking, broil for 30 seconds to 1 minute.  Once the top is brown, remove from the oven.
  4. While the cake is baking, mix water, sugar, and cinnamon stick in a saucepan and bring it to a boil.  Reduce the heat and cook for few minutes until the syrup thickens.  Remove from the heat and add the lemon juice and orange blossom water.  Let it cool completely and remove the cinnamon stick.
  5. As soon as the cake is removed from the oven, pour the syrup over the cake.  Cool completely about an hour and let the cake absorb all of the syrup.  
  6. Slice and serve with a sprinkle of shaved almonds and shredded coconut.

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