Basbousa Recipe - Semolina Cake
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 10
- ½ cup plus 2 tbsp salted butter
- 1 cup sugar
- 1 cup plain yogurt
- 2 cups semolina
- ⅓ cup whole milk
- 1 tsp baking powder
- ¼ cup baked sliced almonds
- Desiccated coconut (optional)
- 1½ cup sugar
- 1¾ cup water
- 1 short cinnamon stick (optional)
- ¼ tsp lemon juice
- Preheat the oven to 160 degrees C.
- 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.
- Add in the semolina, baking powder and milk.
- Finally stir in the melted butter, and let the mixture sit for 10 minutes so that the butter is absorbed.
- Transfer the semolina mixture into a lightly greased 9 round cake pan or baking dish.
- Bake for about 40-45 minutes.
- 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 about 1 hour.
- When ready to serve, top the cake with the coconut and almonds.
Recipe by Maya Kitchenette at https://mayakitchenette.com/basbousa-recipe-semolina-cake/
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