Basbousa, a beloved Middle Eastern semolina cake, is a delightful dessert renowned for its moist, syrupy texture and subtle sweetness. Its origins are steeped in history, with variations found across the region, each showcasing unique flavor profiles and presentation styles. From the fragrant aroma of orange blossom water to the satisfying crunch of the semolina, Basbousa offers a captivating sensory experience, making it a cherished treat for celebrations and everyday enjoyment. Its relatively simple preparation belies the impressive results, making it a perfect choice for both novice and experienced bakers.
This easy-to-follow recipe will guide you through each step, ensuring you create a perfectly golden, melt-in-your-mouth Basbousa that will impress your friends and family. Prepare to be amazed by how straightforward it is to achieve this delicious and iconic dessert; let's get started on this culinary adventure!
Tools Needed
- Mixing bowl
- Baking mold
- Oven
- Pan
Ingredients
- Semolina (fine): 1 1/3 cups (250g)
- Sugar: 1/2 cup (60g)
- Oil or Butter: 1/3 cup (80ml)
- Coconut powder: 1/2 cup (50g)
- Milk: 1 cup
- Baking powder: 1 teaspoon
- Vanilla essence: 1 teaspoon
- Almonds (peeled)
- Water: 1/2 cup
- Lemon slice: 1
- Kewda water, rose water, or orange blossom water (optional): 1 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Basbousa Batter
- In a mixing bowl, combine semolina, sugar, and oil (or butter). Mix until it resembles breadcrumbs.
- Add coconut powder, milk, baking powder, and vanilla essence. Mix well and let it rest for 5-7 minutes.
Step 2. Bake the Basbousa
- Grease a baking mold with oil and sprinkle with semolina.
- Pour the semolina mixture into the prepared mold and smooth the top. Make marks on the surface.
- Arrange peeled almonds on top.
- Preheat oven to 180°C (350°F). Bake for 20-25 minutes, or until a knife inserted comes out clean.
Step 3. Make the Sugar Syrup (Sheera)
- In a pan, combine sugar and water (and optional lemon slice, kewda water, rose water, or orange blossom water). Cook over medium heat until the sugar dissolves completely.
- Remove the lemon slice (if used). Let the syrup cool slightly.
Step 4. Assemble and Serve
- Once the basbousa is baked, make the marks on the surface more prominent using a knife.
- Pour half of the sugar syrup over the basbousa while it's still warm. Serve the remaining syrup on the side.
Read more: Polish Carpathian Mountain Cream Cake (Karpatka) Recipe
Tips
- Use fine semolina for best results.
- Adjust the amount of sugar in the syrup according to your preference.
- Baking time may vary depending on your oven.
Nutrition
- N/A
FAQs
1. Can I use a different type of oil instead of vegetable oil?
Yes, you can substitute vegetable oil with other neutral-flavored oils like canola or sunflower oil. Avoid strongly flavored oils like olive oil.
2. How can I store leftover Basbousa?
Store leftover Basbousa in an airtight container at room temperature for up to 3 days. It's best enjoyed at room temperature.
Enjoy your homemade Basbousa! This simple recipe delivers a taste of the Middle East, perfect for sharing with loved ones or savoring as a delightful treat. We hope you enjoyed making this classic dessert as much as you will enjoy eating it.