Basbousa (Semolina Cake)

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When I first stumbled upon the Basbousa recipe, I was initially drawn to its inviting look and the promise of a sweet, moist texture. After trying it out, I found that it quickly became a family favorite. The combination of semolina with the fragrant hints of rose or orange blossom water gives it an exotic flair that my family absolutely adored. The cake’s dense, moist texture, coupled with the nutty crunch from the almond topping, made it a delightful dessert that we couldn’t stop talking about. Making Basbousa is a rewarding experience, not only for the culinary satisfaction it brings but also for the joy it gives when shared with loved ones.

Ingredients

The ingredients for Basbousa are straightforward, yet they come together to create a deliciously rich cake that is perfect for any occasion. Here’s what you’ll need:

  • 2 cups semolina
  • 1 cup sugar
  • 1 cup plain yogurt
  • 1/2 cup unsalted butter, melted
  • 1/4 cup shredded coconut (optional)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup whole blanched almonds
  • For the syrup:
    • 1 cup sugar
    • 1 cup water
    • 1 teaspoon lemon juice
    • 1 tablespoon rose water or orange blossom water

Instructions

Creating Basbousa is a simple process that doesn’t require any advanced baking skills. Follow these steps to create a dessert that will impress:

  1. Preheat your oven to 350°F (175°C). Grease a 9×12-inch baking dish and set it aside.
  2. Mix the dry ingredients together. In a large bowl, combine the semolina, sugar, baking powder, and salt. If you are using coconut, mix it in as well.
  3. Add the wet ingredients. Stir in the melted butter, yogurt, and vanilla extract until everything is well combined. The batter will be thick, which is perfectly normal.
  4. Transfer to the baking dish. Spread the batter evenly into the prepared baking dish. Use a spatula to smooth the top.
  5. Score the cake. Using a knife, score the surface of the batter into diamond shapes. Place an almond in the center of each diamond.
  6. Bake for about 30-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. While the cake is baking, prepare the syrup. In a saucepan, combine the sugar and water. Bring it to a boil, then reduce the heat and let it simmer for about 10 minutes. Add the lemon juice and rose water or orange blossom water and stir well.
  8. Pour the syrup over the hot cake. As soon as the cake comes out of the oven, pour the syrup evenly over it. The syrup should be absorbed entirely.
  9. Let it cool. Allow the cake to cool completely before cutting along the scored lines to serve.

Nutrition Facts

Servings: 12 pieces

Calories per serving: Approximately 250 calories

Preparation Time

Preparing Basbousa is a relatively quick process, making it an ideal dessert for a busy schedule yet impressive enough for a special occasion.

  • Preparation time: 15 minutes
  • Cooking time: 40 minutes
  • Total time: 55 minutes

How to Serve

Basbousa is a versatile dessert that can be served in various ways, making it suitable for any event, whether casual or formal:

  • Serve with a dollop of thick cream or a scoop of vanilla ice cream for a luxurious touch.
  • Pair with a cup of strong coffee or mint tea to balance the sweetness.
  • Sprinkle a light dusting of powdered sugar over the top for added elegance.
  • Garnish with fresh berries or a drizzle of honey for a fresh twist.
  • For a festive touch, top with a sprinkle of edible rose petals or pistachios.

Additional Tips

To ensure your Basbousa turns out perfectly every time, consider these tips:

  1. Use fresh semolina: Fresh semolina will give the cake a better texture. Check the expiration date before using.
  2. Don’t overmix the batter: Mixing the batter just until combined will help keep the cake light and tender.
  3. Adjust the sweetness: You can adjust the amount of sugar in the syrup to suit your taste.
  4. Let the syrup cool slightly before pouring over the cake to ensure even absorption.
  5. Experiment with flavors: Try adding ground cardamom or cinnamon for an extra layer of flavor.

FAQ Section

Here are some frequently asked questions about making Basbousa:

  1. Can I make Basbousa ahead of time?

    2. Yes, Basbousa can be made a day in advance. Store it in an airtight container at room temperature. It’s often said that the flavors improve after a day of rest.

  2. Can I use a different type of nut instead of almonds?

    3. Absolutely! You can use pistachios, walnuts, or even hazelnuts as a topping for your Basbousa. Each will bring a unique flavor and texture to the cake.

  3. Is it possible to make a vegan version of Basbousa?

    4. Yes, you can replace the yogurt with a plant-based yogurt and the butter with coconut oil or a vegan butter alternative.

  4. What can I do if the cake turns out too dry?

    5. If the cake is dry, it might be due to overbaking or not enough syrup. Make sure to pour the syrup evenly and allow it to soak completely.

  5. How do I store leftovers?

    6. Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it to extend its shelf life, but bring it to room temperature before serving for the best texture.

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