Basbousa - Semolina cake with sugar syrup, specific to Arab countries

Name: Basbousa - Semolina cake with sugar syrup, specific to Arab countries - Elodia P.
Ingredients: We need: 2 cups of semolina; 2 tablespoons of coconut flakes; 3/4 cup of sugar; 1 large tablespoon of baking powder; 50 grams of soft butter; 1 cup of Nestle sour cream with honey flavor; 1 cup of full; fat yogurt; 2 tablespoons of raw almonds. For the sugar syrup: 2 cups of sugar; 2 cups of water; 1/2 teaspoon of vanilla essence; 1 tablespoon of lemon juice; 1 tablespoon of rose water (or orange blossom water); 25 grams of palm margarine or unsalted butter (or sheep fat).

Dessert - Basbousa - Semolina cake with sugar syrup, specific to Arab countries by Elodia P. - Recipia

Basbousa - Semolina Cake with Sugar Syrup Preparation time: 15 minutes Baking time: 45 minutes Total time: 1 hour Number of servings: 12 Basbousa, an incredibly delicious and aromatic cake, has deep roots in the culinary traditions of Arab countries. This semolina cake, soaked in a sweet syrup, is often enjoyed during celebrations but can also be a perfect choice for any occasion. With a moist texture and a flavor that blends sweetness with floral notes, Basbousa is a true delight for the taste buds. Ingredients For the base: - 2 cups of semolina - 2 tablespoons of coconut flakes - 3/4 cup of sugar - 1 tablespoon of baking powder - 50 grams of soft butter - 1 cup of cream (Nestlé with honey flavor) - 1 cup of full-fat yogurt - 2 tablespoons of raw almonds (or pistachios, for a variation) For the sugar syrup: - 2 cups of sugar - 2 cups of water - 1/2 teaspoon of vanilla extract - 1 tablespoon of lemon juice - 1 tablespoon of rose water (or orange blossom water) - 25 grams of palm margarine or unsalted butter (or sheep fat) Step-by-Step Preparation Step 1: Preparing the ingredients Start by gathering all your ingredients. Make sure the butter is soft and at room temperature, so it incorporates easily into the mixture. Buy fresh ingredients, especially yogurt and cream, as their quality will influence the final taste of the cake. Step 2: Mixing the dry ingredients In a large bowl, combine the semolina, coconut flakes, sugar, and baking powder mixed with lemon juice. Mix well to ensure an even distribution of the ingredients. This is the base of your cake, so take your time to make sure everything is well homogenized. Step 3: Creaming the butter In another bowl, cream the soft butter with the cream until you get a fluffy and homogeneous mixture. This step is crucial, as the air incorporated will make the cake fluffier. Then add the dry ingredients to the butter and cream mixture. Step 4: Adding the yogurt After combining the ingredients, add the yogurt and mix again until well combined. Your batter should be thick but pourable. If it feels too dense, you can add a little water to thin it out, but don't overdo it. Step 5: Preparing the pan Grease a heat-resistant glass dish with butter and dust it with flour to prevent the cake from sticking. You can use a rectangular dish of 25/35 cm or an oval one. Step 6: Pouring the batter Pour the batter into the prepared dish and level the surface with a spatula. With a knife, draw diamonds across the entire surface of the batter, then place half an almond in each diamond. This step not only looks nice but also adds a pleasant aroma at the end. Step 7: Baking Preheat the oven to 160 degrees Celsius. Place the cake in the oven and bake for about 45 minutes or until it turns golden on top. It is essential not to open the oven door in the first 30 minutes, as the cake needs a stable environment to rise. Step 8: Preparing the syrup Meanwhile, you can prepare the syrup. In a saucepan, combine the water, sugar, lemon juice, vanilla extract, and rose water. Let it boil without a lid for 15 minutes until the syrup thickens. In the last few boils, add the margarine or butter for extra creaminess. Step 9: Assembly After the cake is baked, remove it from the oven and pour the warm syrup over it. Let it absorb the syrup for 5-10 minutes, then put the cake back in the oven to brown evenly. Step 10: Serving Finally, let the cake cool completely before cutting it. It is delicious served with mint tea, but you can also enjoy it with coffee or milk. Variations and Tips - Ingredient variations: You can replace the almonds with pistachios for a different flavor. After the cake has cooled, sprinkle ground pistachios on top. - Adding flavors: Experiment with different flavors, such as cinnamon or cardamom, to add extra taste. - The syrup: If you prefer a more aromatic syrup, you can add a few drops of essential orange or lemon oil. Nutritional Benefits Basbousa is rich in carbohydrates and provides a quick source of energy, making it ideal for fasting or times when you need an energy boost. Additionally, the yogurt and cream add protein and calcium, contributing to a balanced diet. Frequently Asked Questions - What can I use instead of semolina? You can try using almond flour for a gluten-free version. - Can I make the cake a day in advance? Absolutely! Basbousa keeps well in the fridge, and the taste intensifies the next day. - How can I tell if the cake is baked? Check if it is firm to the touch and if a toothpick inserted in the middle comes out clean. Personal Note This Basbousa recipe is not just a way to make a delicious dessert but also a way to bring a bit of Eastern tradition into your kitchen. I encourage you to share this cake with loved ones and create sweet memories around the table. Enjoy!

Category: Dessert Author: Elodia P. Views: 2498 Date: 04.10.2024

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