Best 4 Basbousa Semolina Cakes With Syrup Recipes
Introducing the delectable journey of basbousa semolina cakes, a delectable dessert originating from the cherished culinary traditions of the Middle East. These exquisite cakes, often called "revani" in some regions, are crafted using fine semolina flour, resulting in a divine texture that effortlessly melts in your mouth. Their golden-brown exterior and subtly sweet syrup-soaked interior create a symphony of flavors, making them a beloved treat across many cultures. Whether you are a seasoned baker looking for a new culinary adventure or a novice eager to delve into the world of baking, this article will guide you in discovering the best recipe to create these irresistible basbousa semolina cakes.
Let's cook with our recipes!
BASBOUSA: ALMOND COCONUT SEMOLINA CAKE RECIPE
Basbousa is an Egyptian semolina cake drenched in syrup. Today, I'm sharing my aunt Maha's special recipe!
Provided by The Mediterranean Dish
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Place the butter in a small bowl and melt in the microwave. Set aside.
- In a large mixing bowl, combine together the sugar and yogurt. Now add in the semolina, baking powder and milk. Finally stir in the melted butter, and let the mixture sit briefly so that the butter is absorbed.
- Transfer the semolina mixture into a lightly greased 9"-round cake pan or baking dish. Bake in the 350 degrees F-heated oven for about 40-45 minutes. If necessary, broil ever so briefly so that the top of the basbousa gains color. Watch carefully. When ready, remove from oven.
- While the cake is baking, prepare the cinnamon simple syrup. In a small sauce pan or pot, combine the sugar, water and cinnamon stick. Bring to a boil on high heat, stirring until sugar dissolves. Turn heat to low and let cook for a few minutes until the syrup thickens. Remove from heat and stir in the lemon juice. Let cool completely, then remove the cinnamon stick.
- As soon as the basbousa is removed from the oven, pour the cool syrup on the hot basbousa. Let cool completely; syrup must be absorbed into the cake. For best result, let it sit for 1 hour before serving.
- When ready to serve, top the cake with the coconut chips and the coconut and shaved almonds. Slice and enjoy!
Nutrition Facts : Calories 625 calories, Sugar 64.6 g, Sodium 23.6 mg, Fat 22 g, SaturatedFat 11.2 g, TransFat 0 g, Carbohydrate 99.8 g, Fiber 2.3 g, Protein 9.7 g, Cholesterol 43.6 mg
ALGERIAN BASBOUSSA - SEMOLINA CAKE WITH SYRUP
There are many, many versions of Basboussa ( and many spelling variations!) throughout the Arab world. Some of these are a spongy cake-like texture & some are more of a grainy texture. This Algerian version is more of a cake-like texture - which happens to be my favourite. I absolutely love the addition of coconut in the recipe, it really adds something to the Basboussa. This recipe is extremely simple to make & is delicious served with coffee or tea. It is definitely a Ramadan staple in our home!
Provided by Um Safia
Categories Dessert
Time 50m
Yield 1 large pan
Number Of Ingredients 15
Steps:
- Preheat the oven to 180°C Grease a large baking dish (approx. 11" x7").
- In a pan, place the sugar & water from the 'Syrup Ingredients', bring to the boil then simmer until you have a pale golden colour. Remove from the heat & stir in the lemon juice & the orange flower water. Set aside to cool, you can also store this syrup in the fridge until you need to use it.
- Place all the wet ingredients in a large bowl & using a hand mixer, mix until creamy. Add the dry ingredients a little at a time & mix well.
- Pour into your baking dish & level off the surface with the back of a dessert spoon or palett knife. With a small knife, score the surface into equal squares or diamonds & place a blanced almond in the centre of each square / diamond.
- Bake in the oven until golden - this will take approximately 30-40 minutes.
- Remove from the oven & cut through the scored squares / diamonds. Pour the syrup over the top & allow the Basboussa to soak up the syrup before serving. It is best to leave it for at least 2 hours for best results.
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
BASBOUSA (SEMOLINA AND ALMOND DRIZZLE CAKE)
Basbousa is a semolina cake that's soft, dense, and flecked with texture throughout. Traditionally, the cake pan is greased with tahini for a toasty crust.
Provided by Salma Hage
Yield Makes one 8-inch (20-cm) square cake
Number Of Ingredients 13
Steps:
- Heat the oven to 350°F or 180°C and grease an 8-inch (20-cm) square baking pan with the tahini.
- Put all the dry ingredients for the cake into a large mixing bowl and mix to combine. Add the milk, yogurt, and melted butter, then use an electric whisk to beat until it forms a smooth, creamy batter.
- Pour the batter into the prepared pan, then arrange the almonds in a 4 x 4 grid pattern on the cake, so that each slice will have an almond in the center when sliced. Bake in the hot oven for 40 minutes.
- While the cake is cooking, make the syrup by putting all of the ingredients into a saucepan with ½ cup (4 fl. oz. or 120 ml) of water. Let the sugar dissolve over a moderate heat, then turn the heat up and boil until it has a syrupy consistency (about 10 minutes). Remove from the heat and allow to cool slightly.
- Remove the cake from the oven and, while it's still hot, pour the syrup all over it. Allow the cake to stand in the pan for 20 minutes to absorb the syrup, then slice into 16 squares and serve.
Tips:
- Use fine semolina: This will result in a smoother texture for your basbousa.
- Don't overmix the batter: Overmixing can make the basbousa tough.
- Bake the basbousa until it is golden brown: This will ensure that it is cooked through.
- Use a simple syrup that is not too sweet: This will allow the flavor of the basbousa to shine through.
- Let the basbousa cool completely before cutting it: This will help to prevent it from crumbling.
Conclusion:
Basbousa is a delicious and easy-to-make dessert that is perfect for any occasion. With its simple ingredients and rich flavor, it is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give basbousa a try.
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