Basbousa Cake
User Reviews
4.7
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
45 mins
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Total Time
55 mins
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Servings
20 pieces
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Calories
173 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Basbousa Cake
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A Middle Eastern semolina and yogurt cake, perfect with coffee or tea.
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Ingredients
- 325 g semolina 2 cups, coarse
- 200 g caster sugar 1 cup
- 280 g Greek yogurt 1 cup
- 60 ml milk ¼ cup
- 60 g butter ¼ cup, or almond butter, melted
- ⅓ teaspoon baking powder
- 20 almonds
For the syrup
- 235 ml water 1 cup
- 200 g caster sugar 1 cup
- 1 teaspoon lemon juice
- 1 teaspoon orange blossom water
Instructions
- Preheat the oven to 320℉/175℃/160℃ fan, and butter an 8-inch (20 cm) baking dish.
- In a large bowl, mix 325 g coarse semolina, 200 g caster sugar, 60 g melted butter and ⅓ teaspoon baking powder.
- Add 60 ml milk and 280 g Greek yogurt and mix till it is like a paste.
- Spread the mixture evenly into the buttered baking dish and smooth it down. Bake for 30 minutes until golden brown and a toothpick inserted into the middle, comes out clean.
To make the syrup
- In a small saucepan, combine 235 ml water and 200 g caster sugar. Stir till the sugar dissolves, and bring to a boil. Simmer for 10 minutes.
- Remove from the heat, allow to cool slightly and add 1 teaspoon orange blossom water and 1 teaspoon lemon juice. Set aside till the cake is ready.
Assemble the cake
- Remove the cake from the oven. Cut into diamond shapes with a butter knife and press an almond on each piece.
- While it is still warm, pour all the syrup slowly and evenly over the top of the cake, it will take a while to soak all the way through.
- Place the cake back in the oven at the same temperature, for 5 minutes or till the top is a lovely golden colour. Serve warm or at room temperature.
Notes
- For mini basbousas, pour the mixture into buttered cupcake tins and bake for 15 minutes (till golden brown). Pour sugar syrup over the mini version and bake for another 2-3 minutes.
- Semolina and orange blossom water can be found at most Italian or Middle Eastern grocery stores.
- This recipe does not make a very sweet cake but feel free to adjust the level of sweetness by reducing or adding to the amount of sugar in the syrup.
- Keep the cake covered in a cool kitchen for up to 3 days.
- This cake freezes well and can be frozen whole, packed in plastic wrap, or in pieces in freezer bags.
Nutrition Information
Show Details
Calories
173kcal
(9%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
8mg
(3%)
Sodium
27mg
(1%)
Potassium
70mg
(1%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
81IU
(2%)
Vitamin C
0.1mg
(0%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20pieces
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 27mg | 1% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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