Basbousa Recipe – Middle Eastern Semolina Cake
Basbousa is a delightful Middle Eastern dessert, renowned for its sweet and fragrant flavor. This semolina-based cake, also known as Hareeseh in Egypt and Revani in Turkey, is soaked in a fragrant sugar syrup, making it irresistibly moist and delicious. Often served during festive occasions or as a sweet treat with coffee or tea, Basbousa has a lovely texture thanks to the semolina and desiccated coconut. Whether you’re preparing for a family gathering or just craving a delicious dessert, Basbousa will surely captivate everyone’s taste buds.
This easy-to-make, eggless Middle Eastern Semolina Cake requires minimal ingredients and is a perfect choice for both seasoned bakers and beginners. Pair it with a warm cup of Qahwa (Arabic coffee) or your favorite tea for a true Middle Eastern experience.
Course: Snack
Cuisine: Middle Eastern
Diet: Vegetarian
Servings: 8-10
Prep Time: 50 minutes
Cook Time: 50 minutes
Total Time: 1 hour 40 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/Rava) | 1 ½ cups |
| Sugar | 1 cup |
| Dessicated Coconut | 1 cup |
| All-Purpose Flour (Maida) | ½ cup |
| Baking Powder | 1 teaspoon |
| Oil | ½ cup |
| Milk | 1 cup |
| Vanilla Extract (or Essence) | 1 teaspoon |
| Whole Almonds (Badam) | 10 whole (cut into half) |
For Sugar Syrup:
| Ingredient | Quantity |
|---|---|
| Water | 1 cup |
| Sugar | 1 cup |
| Lemon Juice | 1 teaspoon |
| Rose Essence | 1 teaspoon |
Instructions
-
Prepare the Sugar Syrup:
Start by making the sugar syrup, as it needs to cool down before it’s poured over the hot cake. In a thick-bottomed saucepan, combine 1 cup sugar, 1 cup water, and 1 teaspoon lemon juice. Bring this mixture to a boil over medium heat, stirring occasionally to dissolve the sugar completely. Once the syrup reaches a slightly sticky consistency, remove from the heat. Stir in 1 teaspoon rose essence, and set it aside to cool. -
Preheat the Oven:
Preheat your oven to 180°C (350°F). Grease a baking tin (approximately 8×8 inches) with oil and set aside. You can use a square or rectangular tin for your Basbousa. -
Prepare the Cake Batter:
In a large mixing bowl, combine the semolina, sugar, desiccated coconut, all-purpose flour, and baking powder. Mix everything well to ensure that the dry ingredients are evenly distributed.Add the milk, vanilla extract (or essence), and oil to the dry mixture. Stir until you have a thick, smooth batter. The consistency should be slightly thicker than typical cake batter, but it should still be pourable.
-
Assemble the Cake:
Pour the batter into the greased baking tin and spread it evenly. To create the iconic diamond or rectangular shape, use a sharp knife to score the batter into small pieces. Each piece will be topped with a whole almond. Place half an almond in the center of each scored section, pressing gently to secure it in place. -
Bake:
Place the tin in the preheated oven and bake for 45-50 minutes, or until the top of the cake is golden brown and a toothpick inserted in the center comes out clean. The aroma as the Basbousa bakes will be heavenly. -
Soak the Cake:
Once the cake is baked, remove it from the oven and immediately score it again with a sharp knife to ensure that the syrup soaks in evenly. Take the cooled sugar syrup and pour it over the hot Basbousa, making sure to cover the entire surface. You may hear a slight sizzling sound as the syrup is absorbed. -
Allow to Rest:
Let the cake absorb the syrup for at least 30 minutes. This resting period allows the semolina to soak up all the sweet syrup, making it moist and flavorful.
Serving Suggestions
Once your Basbousa has cooled and soaked up all the syrup, it’s ready to serve. This Middle Eastern Semolina Cake is perfect for a tea party, as a snack, or as a dessert after dinner. It pairs wonderfully with Arabic coffee or tea. You can also garnish it with extra desiccated coconut or chopped nuts for an added texture.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 40 g |
| Protein | 5 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sugars | 25 g |
| Sodium | 50 mg |
Enjoy this rich, moist Basbousa cake with its delightful fragrance of rose essence and the nutty crunch of almonds. It’s a dessert that brings the authentic flavors of the Middle East right into your kitchen, perfect for any occasion!
