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Easy Basbousa Recipe

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Basbousa Recipe (Semolina Cake) The Mediterranean Dish Basbousa recipe, Semolina cake
Basbousa Recipe (Semolina Cake) The Mediterranean Dish Basbousa recipe, Semolina cake from www.pinterest.com

Description

Basbousa is a traditional Middle Eastern dessert made from semolina flour, sugar, and yogurt. This deliciously sweet cake is typically served with a drizzle of syrup on top and a sprinkle of coconut or pistachios. It is moist, flavorful, and perfect for any occasion.

Prep Time

Preparation for this recipe takes about 20 minutes, and the cake needs to rest for about an hour before baking.

Cook Time

The baking time for this recipe is approximately 35-40 minutes.

Ingredients

  • 1 cup of semolina flour
  • 1 cup of sugar
  • 1 cup of plain yogurt
  • 1/2 cup of vegetable oil
  • 1 tsp of baking powder
  • 1/4 tsp of salt
  • 1/2 cup of almond slices
  • 1/4 cup of coconut flakes
  • 1/4 cup of honey
  • 2 cups of water

Equipment

  • 9x13 inch baking dish
  • Mixing bowl
  • Whisk
  • Saucepan

Method

  1. Preheat oven to 350°F.
  2. In a mixing bowl, combine semolina, sugar, yogurt, oil, baking powder, and salt. Mix well until all ingredients are well combined.
  3. Grease a 9x13 inch baking dish with oil and pour the mixture into the dish. Smooth the surface with a spatula.
  4. Sprinkle the almond slices and coconut flakes on top of the mixture.
  5. Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  6. While the cake is baking, prepare the syrup by combining honey and water in a saucepan and bring to a boil over medium-high heat.
  7. Reduce heat and let the syrup simmer for 10-15 minutes or until it thickens slightly.
  8. When the cake is done, remove it from the oven and let it cool for a few minutes.
  9. Pour the syrup over the cake while it is still warm.
  10. Let the cake rest for about an hour before serving.

Notes

  • Make sure to let the cake cool for a few minutes before pouring the syrup. If the cake is too hot, it will absorb all the syrup, and it will become too moist.
  • If you don't have almond slices, you can use pistachios or any other nuts of your choice.
  • For a vegan version, substitute the honey with maple syrup or agave nectar.

Nutrition Info

  • Serving size: 1 piece (1/12 of the cake)
  • Calories: 293
  • Total Fat: 13g
  • Saturated Fat: 2g
  • Cholesterol: 1mg
  • Sodium: 86mg
  • Total Carbohydrates: 43g
  • Dietary Fiber: 1g
  • Sugar: 29g
  • Protein: 3g

Recipes FAQ

  • Can I use Greek yogurt instead of plain yogurt?

    • Yes, you can use Greek yogurt instead of plain yogurt. However, Greek yogurt is thicker than plain yogurt, so you may need to add a little bit of milk to the mixture to make it more liquid.

  • Can I use butter instead of oil?

    • Yes, you can use butter instead of oil, but the cake will be denser and not as moist.

  • Can I make this recipe gluten-free?

    • Yes, you can make this recipe gluten-free by using gluten-free semolina flour.

Recipe Tips

  • Make sure to use fine semolina flour for this recipe. Coarse semolina flour will make the cake too gritty.
  • You can add a few drops of rose water or orange blossom water to the syrup to give it a more floral flavor.
  • For a more decadent dessert, serve the basbousa with a scoop of vanilla ice cream on top.

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