Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, 🎂🍰basbousa 🍰🎂 (semolina cake). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
🎂🍰Basbousa 🍰🎂 (Semolina Cake) is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. 🎂🍰Basbousa 🍰🎂 (Semolina Cake) is something that I’ve loved my entire life.
Basbousa is a traditional Egyptian - middle eastern sweet cake. Basically Basbousa (also known as revani or harissa) cake is a semolina cake with coconut. This cake is Soft and moist with a touch of lemon syrup. Subscribe to my YouTube Channel Here: ⬇ ⬇ ⬇.
To get started with this recipe, we must first prepare a few components. You can cook 🎂🍰basbousa 🍰🎂 (semolina cake) using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make 🎂🍰Basbousa 🍰🎂
(Semolina Cake):
- Prepare 225 g (8 oz) semolina 225 g (8 oz) sugar
- Take 340 g (12 fl oz) thick or Greek yoghurt
- Take 50 g (2 oz) or 4 tbsp) melted butter
- Prepare 24 blanched almonds
- Get 1 tsp baking soda
- Make ready 50 g (2 oz) or 4 tbsp) dessicated coconut (optional)
- Get For the syrup
- Get 225 g (8 oz) sugar Juice of 1 lemon
- Get 1/4 tsp rose water or orange water (optional)
It's topped with a delicious rosewater and lemon syrup. This traditional Middle Eastern dessert comes together in just one bowl. Not all cakes have to involve three layers, chocolate frosting and birthday candles. Basbousa is a traditional Middle Eastern moist cake-like sweet or dessert using semolina/suji/cream of wheat, baked and soaked in a sugar syrup, either flavored with orange blossom or rose water.
Instructions to make 🎂🍰Basbousa 🍰🎂
(Semolina Cake):
- Begin by making the syrup. Put 350 ml (12 fl oz) of water in a pan and add the sugar and lemon juice. Bring to the boil with stirring. - Boil the sugar solution vigorously with stirring for 8-10 minutes until the solution starts to look a little syrupy (110°C or 230°F on a candy thermometer). Turn off the heat, carefully stir in the rose water, then leave to cool.
- Put the sugar, semolina and baking soda in a large bowl. Mix well. - Beat the yoghurt into the mixture, followed by the melted butter. - Pour the mixture into a greased 12″ x 8″ (30 cm x 20 cm) baking tray and bake at 180°C for 15 minutes. - Remove the cake from the oven and press the almonds into the sponge so that when you come to cut the cake each piece will have a single almond at the centre. Return to the oven and bake at 180° for a further 20-25 minutes.
- Remove the cake from the oven and allow to cool for 10 minutes. Turn the cake out (it’s best to use two chopping boards for this) and cut the cake into 24 pieces. Return the cake to the baking tray. - Drizzle the syrup over the cake in three batches, allowing each batch to soak into the cake before adding the next. Leave for 2-4 hours to allow the syrup to infuse evenly throughout the cake.
- #Tips: - - You can, of course, use other nuts as decoration. Pistachio or walnuts are common. You can also add in a few tbsp of dessicated coconut if you wish. - - If your cake starts to burn simply place a sheet of baking foil on the top.
Not all cakes have to involve three layers, chocolate frosting and birthday candles. Basbousa is a traditional Middle Eastern moist cake-like sweet or dessert using semolina/suji/cream of wheat, baked and soaked in a sugar syrup, either flavored with orange blossom or rose water. The other names for it used in different parts of the middle east are "Harissa", "ravani or revani" etc. From Saad Fayed, I love basbousa with coffee after a good meal. They are just enough to add that extra umpf to a meal.
So that is going to wrap this up for this exceptional food 🎂🍰basbousa 🍰🎂 (semolina cake) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
