Basbousa Semolina And Almond Drizzle Cake Recipes

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ALGERIAN BASBOUSSA - SEMOLINA CAKE WITH SYRUP



Algerian Basboussa - Semolina Cake With Syrup image

There are many, many versions of Basboussa ( and many spelling variations!) throughout the Arab world. Some of these are a spongy cake-like texture & some are more of a grainy texture. This Algerian version is more of a cake-like texture - which happens to be my favourite. I absolutely love the addition of coconut in the recipe, it really adds something to the Basboussa. This recipe is extremely simple to make & is delicious served with coffee or tea. It is definitely a Ramadan staple in our home!

Provided by Um Safia

Categories     Dessert

Time 50m

Yield 1 large pan

Number Of Ingredients 15

1 1/2 cups of coarse semolina
1 cup plain flour
2 teaspoons baking powder
3/4 cup unsweetened dried shredded coconut
1/4 cup granulated sugar
1 cup sunflower oil
1 lemon, zest of (finely grated)
1 cup yogurt
4 eggs
2 teaspoons vanilla flavoring
3 cups water
3 cups granulated sugar
1 tablespoon orange flower water (add a little more if you like it very fragrant)
1 teaspoon lemon juice
blanched whole almond

Steps:

  • Preheat the oven to 180°C Grease a large baking dish (approx. 11" x7").
  • In a pan, place the sugar & water from the 'Syrup Ingredients', bring to the boil then simmer until you have a pale golden colour. Remove from the heat & stir in the lemon juice & the orange flower water. Set aside to cool, you can also store this syrup in the fridge until you need to use it.
  • Place all the wet ingredients in a large bowl & using a hand mixer, mix until creamy. Add the dry ingredients a little at a time & mix well.
  • Pour into your baking dish & level off the surface with the back of a dessert spoon or palett knife. With a small knife, score the surface into equal squares or diamonds & place a blanced almond in the centre of each square / diamond.
  • Bake in the oven until golden - this will take approximately 30-40 minutes.
  • Remove from the oven & cut through the scored squares / diamonds. Pour the syrup over the top & allow the Basboussa to soak up the syrup before serving. It is best to leave it for at least 2 hours for best results.

BASBOUSA - SEMOLINA CAKES WITH SYRUP



Basbousa - Semolina Cakes With Syrup image

From Saad Fayed, I love basbousa with coffee after a good meal. They are just enough to add that extra "umpf" to a meal. The syrup is not too sugary, but sweet enough to satisfy a sweet tooth. Cooling period of 20 minutes not included.

Provided by Nana Lee

Categories     Dessert

Time 48m

Yield 30 serving(s)

Number Of Ingredients 14

2 1/4 cups sugar
1 1/2 cups water
1 lemon, juice of
1 teaspoon honey (optional)
1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 cups semolina
1 tablespoon baking powder
1 tablespoon baking soda
1 cup whole milk
blanched almond halve
whipped cream

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.

Nutrition Facts : Calories 162, Fat 3.8, SaturatedFat 2.2, Cholesterol 21.4, Sodium 197.5, Carbohydrate 30.4, Fiber 0.4, Sugar 22.1, Protein 2.1

BASBOUSA (SEMOLINA AND ALMOND DRIZZLE CAKE)



Basbousa (Semolina and Almond Drizzle Cake) image

Basbousa is a semolina cake that's soft, dense, and flecked with texture throughout. Traditionally, the cake pan is greased with tahini for a toasty crust.

Provided by Salma Hage

Yield Makes one 8-inch (20-cm) square cake

Number Of Ingredients 13

1 Tbsp. tahini, for greasing
2½ cups (12 oz. or 350 g) fine semolina
½ cup (3 oz. or 100 g) superfine or sugar
1 tsp. baking powder
1 tsp. baking soda
½ cup (4 fl oz. or 120 ml) milk
½ cup (4 oz. or 120 g) plain yogurt
3 ½ oz. (100 g) unsalted butter, melted
16 blanched almonds
¾ cup (4 oz. or 120 g) superfine or caster sugar
Grated zest and juice of 1 lemon
1 bay leaf
1 Tbsp. rose water or orange blossom water

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.

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