Who doesn’t love a sweet, mouth-watering treat now and then? If you’re nodding your head in agreement, then let’s talk about the Semolina Cake (Basbousa) Recipe: an absolute gem from the Middle East. This sugary syrup-soaked cake is traditionally made for celebrations and occasions, its sweet and aromatic flavors never fail to bring a smile and joy. With its moist texture, and with every bite, it’s like you’re having a party in your mouth. So buckle up food adventurers, because you’re in for a pure delight with the Basbousa!
We are not exaggerating when we say that this cake is love at the first bite. The blend of semolina, yogurt, coconut and sweet syrup tickles the taste buds in the most unique way. Whether it’s a family get-together, a potluck party, or just an indulging dessert after a hearty meal, serving a Semolina Cake would make everything a notch better. Trust us; your guests and family would end up begging you for the recipe.
- Prep time: 15 minutes
- Cook time: 40 minutes
- Total time: 55 minutes
- Servings: 16 pieces
- Yield: 2 cakes
Feeling all excited and tempted? Excellent! Let’s dive into the secrets of making this Middle Eastern delight right in your kitchen.
Ingredients & Equipment You’ll Need
- 1 and 1/2 cups of semolina
- 1/2 cup desiccated coconut
- 1 cup sugar
- 1 cup yogurt
- 1/2 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup of sugar syrup
And for the equipment:
- Baking tray
- Mixing bowl
Semolina is the real hero ingredient here; it adds texture and substantial body to the cake. Yogurt adds tanginess and moisture, and the coconut provides an exotic, tropical flavor. If you’re not a coconut fan, you can substitute it with chopped nuts for an equally delicious result.
How To Make Semolina Cake (Basbousa)
- Start by preheating your oven to 350 degrees F (180 degrees C) and greasing your baking tray.
- Next, in a large mixing bowl, combine the semolina, sugar, baking powder, baking soda, and desiccated coconut. Once combined, add the yogurt and oil, and mix everything together until it’s well incorporated.
- Put the mixture in the greased baking tray and use the back of a spoon to smooth the top. Pop the tray in the oven and bake the cake for about 40 minutes or until it turns golden brown.
- As the cake bakes, prepare the sugar syrup. Pour the syrup over the hot cake as soon as it comes out of the oven. This will allow the cake to absorb the syrup and become super moist and delicious.
- Leave the cake to cool completely before cutting it into squares or diamonds to serve. Enjoy!
Tips For The Best Results
- Use fine semolina for a smoother texture.
- Adding the syrup while the cake is hot ensures better absorption.
- Let the cake cool down completely before slicing it.
Storage Tips
- Store Semolina Cake in an airtight container at room temperature for up to one week.
- You can also freeze the cake for up to 3 months. Thaw it in the fridge overnight before serving.
Frequently Asked Questions
- Q: Can I use butter instead of oil?
A: Yes, you can, but it will change the texture slightly. - Q: Can I omit the coconut?
A: Yes, you can replace it with more semolina or nuts. - Q: Can I use honey instead of sugar syrup?
A: Yes, you can, but it will change the flavor and sweetness level. - Q: Is Semolina Cake gluten-free?
A: No, semolina is a type of wheat, so it’s not gluten-free. - Q: How long does it stay fresh?
A: Up to 1 week at room temperature in an airtight container.
Nutritional Facts of Semolina Cake (Basbousa)
One serving of Basbousa (approximately 60g) typically has about 230 calories, 1.5g of fat, 48g of carbohydrates, and 6g of protein. It’s also a decent source of calcium, vitamin B, and antioxidants.
And there you have it, folks! The perfect Semolina Cake (Basbousa) Recipe all set to rock your next party or get-together. This cake is not only a pleasure for the taste buds but also an aromatic tour for your senses. For the best experience, we’d recommend serving it with a cup of hot tea or coffee. Dig in and enjoy, foodie friends!
0 Comments