Algerian Basboussa Semolina Cake With Syrup Recipes

BASBOUSA - SEMOLINA CAKES WITH SYRUP

Steps:

• Prepare syrup first.
• Dissolve sugar inwater in a medium saucepan.
• Add lemon juice and bring to a boil.
• Once the syrup begins to boil, add in honey.
• Reduce heat and allow to slowly boil for about 8-10 minutes.
• Remove from heat and set aside.
• Preheat oven to 350ºF.
• Lightly grease and flour a 9x12 baking dish.
• Cream together butter and sugar in a mixing bowl. Add eggs and vanilla.
• In a separate bowl, combine semolina, baking powder, and baking soda.
• Slowly add to butter and egg mixture.
• Stir in milk.
• Pour mixture into baking dish and smooth with spoon.
• Take a butter knife and make diagonal lines from left to right and complete to make diamond shapes.
• Place an almond in the center of each diamond.
• Bake for 25 minutes.
• Remove cake from oven and pour syrup over cake until no more can be absorbed.
• Allow to cool for 20 minutes.
• Serve immediately with a dollop of whipped cream.

BASBOOSA - EASY SEMOLINA CAKE

Steps:

• First make the cake:.
• Preheat oven to 350.
• Mix together flour, sugar, and baking powder very well in large bowl.
• Melt butter, add into mixture.
• Add yogurt into the mixture, mix well.
• Add eggs, mix well again.
• Beat mixture for 2 minutes til there are no lumps.
• Pour into 9 X 13 inch baking pan brushed with very little oil.
• Bake in middle rack of oven for 45 minutes.
• While the cake bakes, prepare the syrup:.
• Mix 3 cups sugar & one cup water in a pot, put on stove on high heat.
• Add in vanilla and cinnamon stick. Stir well.
• Squeeze half lemon into mixture, drop the lemon itself in there after squeezing.
• Mix well, let boil for 1 minute, remove from heat.
• After cake is a golden color (after about 45 mins), remove from oven, and let cool for about 5 minutes.
• Pour syrup onto the whole cake, let cool. Cut into as many pieces as you like.
• Enjoy!

BASBOUSA (SEMOLINA AND ALMOND DRIZZLE CAKE)

Steps:

• Heat the oven to 350°F or 180°C and grease an 8-inch (20-cm) square baking pan with the tahini.
• Put all the dry ingredients for the cake into a large mixing bowl and mix to combine. Add the milk, yogurt, and melted butter, then use an electric whisk to beat until it forms a smooth, creamy batter.
• Pour the batter into the prepared pan, then arrange the almonds in a 4 x 4 grid pattern on the cake, so that each slice will have an almond in the center when sliced. Bake in the hot oven for 40 minutes.
• While the cake is cooking, make the syrup by putting all of the ingredients into a saucepan with ½ cup (4 fl. oz. or 120 ml) of water. Let the sugar dissolve over a moderate heat, then turn the heat up and boil until it has a syrupy consistency (about 10 minutes). Remove from the heat and allow to cool slightly.
• Remove the cake from the oven and, while it's still hot, pour the syrup all over it. Allow the cake to stand in the pan for 20 minutes to absorb the syrup, then slice into 16 squares and serve.