Indulge in the rich, sweet delight of Basbousa, a beloved Arabian semolina cake renowned for its melt-in-your-mouth texture and irresistible flavor. This simple yet elegant dessert, often soaked in fragrant syrup, is a staple at celebrations and gatherings across the Middle East. Its origins are steeped in history, with variations found in numerous countries, each boasting its own unique twist. The subtly sweet semolina base, perfectly complemented by the citrusy notes of the syrup, creates a harmonious balance that is both satisfying and refreshing.
This no-bake version simplifies the traditional preparation, making it accessible to even the most novice bakers. Forget complicated oven techniques; this recipe focuses on achieving the perfect moist, crumbly texture without the need for baking. Ready to discover the secret to this effortless yet impressive dessert? Let's dive into the step-by-step process and create your own delicious Basbousa cake.
Tools Needed
- Baking tray
- Mixing bowl
- Spoon
- Skewer
Ingredients
- Semolina
- Nutella
- Almond powder
- Pistachio powder
- Sugar
- Desiccated coconut
- Baking powder: 1 tablespoon
- Vanilla powder
- Cardamom powder
- Yogurt: 1/3 cup
- Sunflower oil: 1/3 cup
- Milk: 1/3 cup
- Sugar syrup
Step-by-Step Instructions
Step 1. Prepare the Basbousa Batter
- add cardamom powder)
- In a separate bowl, mix yogurt, sunflower oil, and milk.
- Add the wet ingredients to the dry ingredients and mix well.
Step 2. Pour and Evenly Spread the Batter
- Pour the mixture into a greased baking tray.
- Spread the batter evenly in the tray.
Step 3. Bake the Basbousa
- Bake in a preheated oven at a medium flame.
- Check for doneness using a skewer. If it comes out clean, the cake is ready.
Step 4. Cool and Serve
- Once cooled, cut the cake into squares.
Read more: Basbousa Recipe: Middle Eastern Semolina Coconut Cake
Tips
- Ensure the oven is preheated before baking.
- Adjust baking time based on your oven and desired doneness.
- Drizzle sugar syrup over the cooled cake for extra sweetness.
Nutrition
- Calories: approximately 400-450
- Fat: 20-25g
- Carbs: 60-70g
- Protein: 5-8g
FAQs
1. Can I make this Basbousa ahead of time?
Yes! The no-bake nature makes it perfect for prepping in advance. Make it a day or two before serving; the flavors will meld beautifully.
2. What kind of semolina should I use?
Use fine semolina (also called farina) for the best texture. Coarse semolina will result in a coarser, less delicate Basbousa.
3. Can I substitute the syrup ingredients?
While the traditional orange blossom water adds a unique aroma, you can omit it. You can also experiment slightly with the sugar and water ratio, but avoid too much water to prevent a soggy cake.
This no-bake Basbousa recipe offers a delightful shortcut to a classic dessert, allowing you to enjoy the rich flavors and satisfying texture without the fuss of baking. Impress your friends and family with this easy-to-make treat, perfect for any occasion. So grab your ingredients and embark on this delicious culinary journey!