Basbousa (Middle Eastern Semolina Cake)
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Prep Time
15 mins
-
Cook Time
45 mins
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Total Time
1 hr
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Servings
18
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Calories
233 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Basbousa (Middle Eastern Semolina Cake)
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Basbousa is a classic Middle Eastern semolina cake made with simple ingredients like semolina, coconut, yogurt, and butter, then baked to golden perfection.
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Ingredients
Syrup (Ater)
- 2 cups sugar
- 1 cup water
- 1 tbsp orange blossom water
- 1½ tsp lemon juice
Cake
- 2½ cups semolina coarse
- ½ cup desiccated coconut
- ¾ cup sugar
- ¾ cup butter melted
- 1 cup yogurt
- ½ cup milk
- 1 tsp baking powder
- 1 tsp baking soda
- 3 tbsp tahini for greasing the pan
- 18 almonds unsalted
Instructions
Syrup:
- Combine sugar, water, and lemon juice in a saucepan. Bring to a simmer over medium heat and let it cook for 10 minutes.
- Stir in the orange blossom water, turn off the heat, and set the syrup aside to cool completely.
Basbousa (Semolina Cake)
- In a large bowl, mix the semolina, coconut, sugar, baking powder, and baking soda.
- Add the melted butter, yogurt, and milk. Mix until well combined. Let the batter rest for 30 minutes.
- Preheat your oven to 350°F.
- Grease a 9x13 pan with tahini, ensuring even coverage. Pour the batter into the pan and smooth the top with a spatula.
- Score the cake into squares or diamonds and place an almond in the center of each piece.
- Bake for 35 minutes or until golden and a toothpick comes out clean. Remove the cake from the oven and re-cut along the scored lines.
- Pour the cooled syrup over the hot cake and let it rest for at least 1 hour to absorb the syrup completely before serving.
Notes
- Use coarse semolina: This ensures the cake’s unique texture. Fine semolina will alter the texture.
- Don’t skip the tahini: It prevents sticking and adds a rich, nutty undertone.
- Score before baking: This makes cutting and serving easier.
- Pour syrup over hot cake: For the best absorption, the cake should be hot, and the syrup should be cool.
- Resting time: Allowing the cake to sit ensures the syrup fully soaks in for optimal flavor and moisture.
Nutrition Information
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Calories
233kcal
(12%)
Carbohydrates
33g
(11%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.3g
(15%)
Cholesterol
22mg
(7%)
Sodium
133mg
(6%)
Potassium
89mg
(2%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
264IU
(5%)
Vitamin C
0.4mg
(0%)
Calcium
44mg
(4%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 133mg | 6% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 264IU | 5% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 44mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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