Basbousa(semolina cake). Basbousa is an Egyptian semolina cake drenched in syrup. Basbousa Aka Harissa (Coconut Yogurt Semolina Cake). Mix the semolina, coconut, sugar, baking soda, and the butter in a large bowl.
It's topped with a delicious rosewater and lemon syrup. This traditional Middle Eastern dessert comes together in just one Basbousa (Semolina Cake). Recipe adapted from Vian Alnidawi and Sara Nassr, Comal Heritage. You can have Basbousa(semolina cake) using 15 ingredients and 6 steps. Here is how you cook that.
Ingredients of Basbousa(semolina cake)
- It’s of Syrup.
- It’s 2 1/4 cups of sugar.
- It’s 1 1/2 cups of water.
- You need of Juice from 1 lemon (or 2 tablespoon orange juice).
- It’s 1 tablespoon of honey.
- It’s of Cake.
- It’s 2 cups of semolina.
- It’s 1 cup of sugar.
- You need 1 stick of butter, softened.
- Prepare 1 cup of whole milk.
- You need 1 1/2 teaspoon of vanilla extract.
- You need 1 tablespoon of baking powder.
- Prepare 1 tablespoon of baking soda.
- Prepare 2 of eggs.
- You need of Blanched split almonds.
This cake is Soft and moist with a touch of lemon syrup. Subscribe to my YouTube Channel Here: ⬇ ⬇ ⬇. Basbousa, an Egyptian semolina cake with yogurt is one of the best Egyptian desserts that comes out fairly quick. Authentic Egyptian basbousa recipe that is soft and stays soft.
Basbousa(semolina cake) step by step
- Prepare syrup first. Dissolve sugar in water in a medium saucepan. Add lemon juice and bring to boil. Once the syrup begins to boil, add in honey. Reduce heat and allow to slowly boil for about 8-10 min. Remove from heat and set aside..
- Preheat oven to 350 degrees. Lightly grease and flour a 9×12 baking dish..
- Cream together butter and sugar in a mixing bowl. Add eggs and vanilla..
- In separate bowl, combine semolina, baking powder and baking soda. Slowly add to butter and egg mixture. Stir in milk.
- Pour mixture into baking dish and smooth with spoon. Take a butter knife and make diamond shapes. Place an almond in the center of each diamond..
- Bake for 25 min. Remove cake from oven and pour syrup over cake until no more can be absorbed. Allow to cool.
Whip sugar and coconut oil in a large bowl until sugar melts in the fat. Treat your taste buds to the super moist and decadent Middle Eastern (Egyptian) classic made The two key ingredients, semolina and coconut, gives the cake its unique taste and texture. From Saad Fayed, I love basbousa with coffee after a good meal. They are just enough to add that extra umpf to a meal. The syrup is not too sugary, but sweet enough to satisfy a sweet tooth.
