Printfriendly

Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider

Featured Slider Styles

Display Trending Posts

Display Instagram Footer

yes

Dark or Light Style

Search This Blog

Powered by Blogger.

Basbousa بسبوسة



Basbousa is a dessert traditionally served in Middle-Eastern countries, primarily Egypt. It’s a semolina cake, drizzled with a syrup, making it not too sweet, but enough to satisfy any sweet tooth! 



I got this easy and delicious recipe from Tess Mallos's book, Middle Eastern Home Cooking. You. must.try.this.recipe.

Basbousa بسبوسة

Print Friendly and PDF

Ingredients:

1/2 cup butter - preferably unsalted
3/4 cup superfine(caster) sugar * I didnt have any caster sugar so I just ground granulated sugar in the food processor.
1 teaspoon vanilla extract (essence)
2 eggs
2 cups fine semolina
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup plain or vanilla-flavored yogurt
12-15 almonds - blanched and split

For the syrup:
2 and 1/3 cups sugar
1 and 3/4 cups water
1 tablespoon lemon juice


Directions:

Preheat oven to 350 degrees.

In a bowl, cream butter, sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition.

Sift semolina, baking powder and baking soda twice. Fold into butter mixture alternately with yogurt. 

Spread batter into a greased 8 x 12 inch cake pan. Evenly arrange almonds on top in rows so that when cake is cut, an almond will be centered on each piece.

Bake until top springs back when pressed, 30 -35 minutes.

Meanwhile, to make syrup, place sugar and water in a heavy saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved. Add lemon juice and bring to a boil. Boil rapidly for 10 minutes, then cool by standing pan in cold water.
 
Spoon cooled syrup over hot cake. Cool thoroughly and cut into diamond shapes or squares to serve.


You Might Also Like

7 comments:

  1. This cake seriously looks like the kalbalouz of algeria especialy eaten in Ramandan.

    ReplyDelete
  2. Your're right. I think they're twins lol. Kalb al Louz is just heavier.

    ReplyDelete
  3. mimi i am just wondering are baking powder and soda different things as i am going to try this cake inshaallah but don't have soda?

    ReplyDelete
  4. mimi i made the basbousa mashaallah went down well but i felt it were perhaps a little dry not as moist as yours looks but shukran for the recipe , i worked out the soda thing alhamduilah.

    ReplyDelete
  5. Rainbow, Im sorry it took me forever to reply. I havent had internet access in two weeks.

    Im glad the basbousa went down well. As for the dryness, I forgot to mention that the same thing happened to me. My mom's solution was to make an extra two cups of syrup. Just increase the measurements for the syrup.

    ReplyDelete
  6. do look at my blog for the result sister.

    ReplyDelete
  7. Essalam Alaikum,
    Ramadan Mubarak!
    Masha'Allah this recipe looks yummy.

    ReplyDelete

Follow @confessionsofaconfectionista