Authentic Semolina Cake / Basbousa Recipe

Indulge in the exotic delight of Basbousa recipe – a semolina cake soaked in fragrant syrup. Middle Eastern sweetness at its finest! 🍰🌹#recipe #sweet #dessert #kanwalskitchen

What is Semolina Cake | Basbousa Recipe?

Basbousa, also known as semolina cake, is a delectable Middle Eastern dessert renowned for its unique texture and sweet flavor. Made from semolina flour, sugar, yogurt, and coconut, it’s soaked in a fragrant syrup after baking. This creates a delightful, slightly grainy texture that’s characteristic of Basbousa.

The cake is often infused with rose water or orange blossom water, imparting a distinctive aroma. Garnished with almonds or pistachios, Basbousa is a visual and culinary delight. It’s a popular treat for special occasions and gatherings, reflecting the rich culinary heritage of the Middle East.

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What is the Special about Semolina Cake | Basbousa?

With its enticing blend of semolina, yogurt, and aromatic syrup, Basbousa offers a delightful contrast of textures and flavors. Its popularity extends beyond the Middle East, making it a beloved dessert worldwide. Whether enjoyed with tea or coffee, Basbousa is a sensory experience that leaves a lasting impression. Try this exquisite dessert to savor the essence of Middle Eastern sweetness.

Nutrition Facts:

The exact nutrition facts for semolina cake, also known as Basbousa, can vary depending on the specific recipe used and any variations in ingredients. However, I can provide you with a general idea of the typical nutritional composition of Basbousa based on common ingredients:

Nutritional values per serving (100g):

• Calories: Approximately 300-400 kcal
• Total Fat: Approximately 10-20g
  • Saturated Fat: Varies, but typically around 2-5g
  • Cholesterol: Varies, but typically low, around 0-30mg
• Sodium: Varies, but typically around 0-200mg
• Total Carbohydrates: Approximately 40-60g
  • Dietary Fiber: Varies, but typically around 1-3g
  • Sugars: Varies, depending on added sugar, but typically around 20-30g
• Protein: Approximately 5-8g

These values can fluctuate based on factors such as the amount of sugar, butter, and other ingredients used in the recipe. It’s also important to note that portion sizes can vary, so it’s essential to consider the serving size when assessing the nutritional content. Additionally, homemade Basbousa might have different nutritional values compared to commercially produced ones due to differences in ingredients and preparation methods.

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Ingredients:

• Semolina 1 & 1/2 cup
• Desiccated Coconut 3 tbsp
• Salt 1/2 tsp
• Sugar 1/2 cup
• Milk 1/2 cup
• Melted Butter 1/2 cup
• Honey 1/4 cup
• Vanilla Essence 1/2 tsp
• Sugar 1/2 cup
• Water 1 cup

Instructions:

1. Preheat your oven to 180°C (350°F). Grease a baking dish (about 9×9 inches) with butter or oil.
2. In a large mixing bowl, combine the semolina, sugar, melted butter, yogurt, desiccated coconut, milk, baking powder, baking soda, and vanilla extract. Mix until well combined. Let the mixture rest for about 10-15 minutes to allow the semolina to absorb the liquid.
3. Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
4. If using almonds for garnish, press them gently into the batter in a decorative pattern.
5. Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the syrup. In a small saucepan, combine the sugar, water, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the sugar is completely dissolved. Remove from heat and stir in the rose water, if using. Let the syrup cool slightly.
7. Once the cake is done baking, remove it from the oven and immediately pour the warm syrup evenly over the hot cake. Allow the cake to absorb the syrup for at least 30 minutes before serving.
8. Cut the Basbousa into squares or diamonds and serve either warm or at room temperature.

Enjoy your homemade Basbousa recipe!

Video of Semolina Cake | Basbousa Recipe: