BASBOUSA - SEMOLINA CAKES WITH SYRUP
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. Cooling period of 20 minutes not included.
Provided by Nana Lee
Categories Dessert
Time 48m
Yield 30 serving(s)
Number Of Ingredients 14
Steps:
- Prepare syrup first.
- Dissolve sugar inwater in a medium saucepan.
- Add lemon juice and bring to a boil.
- Once the syrup begins to boil, add in honey.
- Reduce heat and allow to slowly boil for about 8-10 minutes.
- Remove from heat and set aside.
- Preheat oven to 350ºF.
- Lightly grease and flour a 9x12 baking dish.
- Cream together butter and sugar in a mixing bowl. Add eggs and vanilla.
- In a 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 diagonal lines from left to right and complete to make diamond shapes.
- Place an almond in the center of each diamond.
- Bake for 25 minutes.
- Remove cake from oven and pour syrup over cake until no more can be absorbed.
- Allow to cool for 20 minutes.
- Serve immediately with a dollop of whipped cream.
Nutrition Facts : Calories 162, Fat 3.8, SaturatedFat 2.2, Cholesterol 21.4, Sodium 197.5, Carbohydrate 30.4, Fiber 0.4, Sugar 22.1, Protein 2.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Hayden Ndhlovu
[email protected]I'm not a big fan of semolina, but this recipe changed my mind. The basbousa was so moist and flavorful.
Keokeditswe Keseilwe
[email protected]The basbousa was delicious! I made it for a party and everyone loved it.
Md Hido
[email protected]This recipe was a bit too sweet for my taste. I would cut the sugar in the syrup by half next time.
Original
[email protected]I loved the texture of the basbousa. It was moist and fluffy, and the syrup was perfectly sweet.
Victorino Chavez
[email protected]The basbousa was easy to make and turned out delicious. I used a gluten-free flour blend and it worked out great.
Hindi gaming Rai
[email protected]The basbousa was a bit dry, but the syrup helped to moisten it up. The flavor was good, but I think I would add a little more sugar to the syrup next time.
Always Positive
[email protected]This was my first time making basbousa and it was a success! The cakes were moist and flavorful, and the syrup was delicious. I will definitely be making this again.
Ahmed Sunu
[email protected]I've made this recipe several times and it always turns out perfect. The basbousa is moist and flavorful, and the syrup is the perfect balance of sweet and tart.
Bikash Bhattrai
[email protected]The basbousa was easy to make and turned out delicious. I used a combination of almond and coconut extract in the syrup, which gave it a nice flavor.
Salman Faris
[email protected]I followed the recipe exactly and the basbousa turned out great. The texture was perfect and the syrup was delicious. I will definitely be making this again.
Hummu Mohammed
[email protected]This basbousa recipe was a hit! The semolina cakes were moist and flavorful, and the syrup was the perfect amount of sweetness. I will definitely be making this again.