Basbousa Recipe – Middle Eastern Semolina Cake
Embark on a delightful culinary journey with Basbousa, a cherished Middle Eastern semolina cake known for its subtly sweet flavor and moist texture. This traditional dessert, often enjoyed with a cup of tea or served at festive gatherings, is crafted without eggs, making it a perfect treat for vegetarians and those looking for egg-free options. The cake is generously soaked in a fragrant sugar syrup, elevating its taste and creating a perfect harmony of flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/Rava) | 1 1/2 cups |
| Sugar | 1 cup |
| Dessicated Coconut | 1 cup |
| All-Purpose Flour (Maida) | 1/2 cup |
| Baking Powder | 1 teaspoon |
| Sunflower Oil | 1/2 cup |
| Milk | 1 cup |
| Vanilla Extract or Essence | 1 teaspoon |
| Badam (Almond) – cut into halves | 10 pieces |
| Water | 1 cup |
| Sugar for Syrup | 1 cup |
| Lemon Juice | 1 teaspoon |
| Rose Essence | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 320 |
| Protein | 6 g |
| Total Fat | 15 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 2 g |
| Sugars | 22 g |
Instructions
To create the perfect Basbousa, we begin with the preparation of the aromatic sugar syrup. In a thick-bottomed saucepan, combine 1 cup of sugar, 1 cup of water, and 1 teaspoon of lemon juice. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally until it reaches a slightly sticky consistency. Once it reaches the desired texture, remove it from the heat, and stir in 1 teaspoon of rose essence. Set the syrup aside to cool while we prepare the cake.
Next, preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and prepare a baking tin by greasing it with a bit of oil to ensure that our cake will come out easily once baked.
In a large mixing bowl, combine 1 1/2 cups of semolina, 1 cup of sugar, 1 cup of desiccated coconut, 1/2 cup of all-purpose flour, and 1 teaspoon of baking powder. Mix these dry ingredients thoroughly until they are well blended. Following this, add in 1 cup of milk, 1 teaspoon of vanilla extract, and 1/2 cup of sunflower oil. Stir all the ingredients together until they form a thick, homogenous batter.
Once your batter is ready, pour it into the greased baking tin, ensuring that you spread it evenly across the surface. For a decorative touch, use a sharp knife to score the top of the batter into diamond or rectangle shapes, which will help with portioning after baking. Place a half almond in the center of each piece, gently pressing down to embed them slightly.
Bake the Basbousa in the preheated oven for approximately 45 to 50 minutes, or until the top turns a lovely golden brown. Once baked, remove it from the oven and give it another light score with your knife along the same lines you created before baking.
While the cake is still warm, pour the cold sugar syrup generously over the top, making sure to cover every piece thoroughly. This step is crucial as it allows the syrup to soak into the cake, imparting sweetness and flavor.
Finally, allow the Basbousa to soak for about 30 minutes. This resting period will ensure that every bite is moist and infused with syrup. Once it has soaked sufficiently, your eggless Middle Eastern semolina cake, Basbousa, is ready to be served. Whether at tea time or as a delightful dessert for a dinner party, this cake promises to leave a lasting impression on your guests.
Enjoy every slice of your Basbousa, celebrating its rich flavors and delightful texture. Happy baking!
