Cream Of Wheat Cake Basboosa Recipes

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BASBOUSA: ALMOND COCONUT SEMOLINA CAKE RECIPE



Basbousa: Almond Coconut Semolina Cake Recipe image

Basbousa is an Egyptian semolina cake drenched in syrup. Today, I'm sharing my aunt Maha's special recipe!

Provided by The Mediterranean Dish

Categories     Dessert

Time 1h

Number Of Ingredients 12

1/2 cup plus 2 tbsp unsalted butter
1 cup sugar
1 cup plain yogurt
1 cup fine semolina PLUS 1 cup coarse semolina (or 2 cups coarse semolina or 2 cups original Cream of Wheat enriched farina)
1/3 cup milk
1 tsp baking powder
1/4 cup sweetened shredded coconut or coconut chips
1/4 cup shaved almonds
1 1/2 cup sugar
1 3/4 cup water
1 short cinnamon stick
1/4 tsp lemon juice

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the butter in a small bowl and melt in the microwave. Set aside.
  • In a large mixing bowl, combine together the sugar and yogurt. Now add in the semolina, baking powder and milk. Finally stir in the melted butter, and let the mixture sit briefly so that the butter is absorbed.
  • Transfer the semolina mixture into a lightly greased 9"-round cake pan or baking dish. Bake in the 350 degrees F-heated oven for about 40-45 minutes. If necessary, broil ever so briefly so that the top of the basbousa gains color. Watch carefully. When ready, remove from oven.
  • While the cake is baking, prepare the cinnamon simple syrup. In a small sauce pan or pot, combine the sugar, water and cinnamon stick. Bring to a boil on high heat, stirring until sugar dissolves. Turn heat to low and let cook for a few minutes until the syrup thickens. Remove from heat and stir in the lemon juice. Let cool completely, then remove the cinnamon stick.
  • As soon as the basbousa is removed from the oven, pour the cool syrup on the hot basbousa. Let cool completely; syrup must be absorbed into the cake. For best result, let it sit for 1 hour before serving.
  • When ready to serve, top the cake with the coconut chips and the coconut and shaved almonds. Slice and enjoy!

Nutrition Facts : Calories 625 calories, Sugar 64.6 g, Sodium 23.6 mg, Fat 22 g, SaturatedFat 11.2 g, TransFat 0 g, Carbohydrate 99.8 g, Fiber 2.3 g, Protein 9.7 g, Cholesterol 43.6 mg

NAMOORA (BASBOOSA)



Namoora (Basboosa) image

Middle Eastern dessert.

Provided by Basma Yacoub

Categories     World Cuisine Recipes     African

Time 1h50m

Yield 16

Number Of Ingredients 12

1 tablespoon tahini (sesame seed paste)
2 cups dry farina cereal
1 ½ cups white sugar
2 teaspoons baking powder
1 cup plain yogurt
1 tablespoon butter, softened
16 blanched almond halves
2 cups white sugar
2 cups water
1 teaspoon lemon juice
1 tablespoon butter
1 teaspoon orange flower water

Steps:

  • Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer.
  • Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.
  • While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 62.6 g, Cholesterol 4.7 mg, Fat 2.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 84.5 mg, Sugar 44.9 g

BASBOOSA



Basboosa image

This is a traditional Middle Eastern dessert made with semolina and yogurt, then soaked in a rose water syrup. I got this recipe from my sister-in-law.

Provided by Lubna

Categories     Desserts     Cakes

Time 50m

Yield 12

Number Of Ingredients 10

1 ½ cups semolina flour
½ cup white sugar
1 cup plain yogurt
½ cup vegetable oil
3 tablespoons flaked coconut
1 tablespoon baking powder
6 whole almonds, split in half
1 ½ cups water
1 ¾ cups white sugar
2 tablespoons rose water

Steps:

  • In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
  • In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
  • Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
  • Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.

Nutrition Facts : Calories 322.6 calories, Carbohydrate 55.1 g, Cholesterol 1.2 mg, Fat 10.2 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 102.1 mg, Sugar 39.7 g

BASBOOSA II



Basboosa II image

This is a traditional Middle Eastern dessert made of semolina flour, yogurt, and coconut. To adjust the sweetness, you can half or double the amount of sugar in the lemon syrup.

Provided by Felicia Manocchio

Categories     Desserts

Time 1h

Yield 9

Number Of Ingredients 11

2 cups semolina flour
⅓ teaspoon baking powder
1 cup white sugar
1 cup sweetened flaked coconut
¼ cup butter, melted
1 cup plain yogurt
¼ cup milk, or as needed
¼ cup whole almonds
1 cup water
1 cup white sugar
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
  • In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.
  • Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.
  • When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 51.9 g, Cholesterol 15.7 mg, Fat 10 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 5.9 g, Sodium 95 mg, Sugar 49.9 g

CREAM OF WHEAT CAKE



cream of wheat cake image

Strange as it may sound, this cake tastes wonderful. I fell in love with a cake called basbousa while staying in Jordan, and couldn't find semolina anywhere here back home in the states, so I made up my own version using cream of wheat, when I remembered having cooked semolina the same as I did cream of wheat back home. Jordanians don't have cream of wheat. Funny how we miss things only when we don't have them.

Provided by alAmira

Categories     Dessert

Time 45m

Yield 28 serving(s)

Number Of Ingredients 12

1/2 cup butter, unsalted
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
2 cups cream of wheat, uncooked
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup plain yogurt (not low fat, use regular or it'll be too moist)
blanched split almonds (garnish)
2 cups sugar
1 1/2 cups water
1 tablespoon lemon juice (if using concentrated juice in a bottle, add a little water or it'll be too strong)

Steps:

  • Cream the butter, sugar and vanilla extract together in a medium bowl until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Sift the cream of wheat with the baking powder and baking soda two times, then fold into the butter mix alternately with the yogurt.
  • Grease a 8x12 inch pan and fold the batter into it evenly.
  • Arrange the almonds along the top so that each half will be in the center of a piece when it's cut, you should have about 4 almonds across and 7 almonds down.
  • Bake in preheated oven at 350 degrees about 30-35 minutes or until a toothpick comes out clean.
  • Meanwhile, make the syrup by dissolving the sugar into the water in a small heavy saucepan over high heat until it begins to boil.
  • Add the lemon juice.
  • Turn the heat down to med-high, and boil rapidly about 10 minutes, then cool by standing the pan in a larger pan of cold water.
  • When the cake is cooled, cut as desired.
  • We usually make diamond shapes or squares, and serve by spooning the syrup over the cake.
  • If desired, thick whipped cream can be served over top instead, or a bit of honey syrup.

BASBOUSA SEMOLINA CAKE



Basbousa Semolina Cake image

This basbousa recipe is our favorite Arabic semolina cake recipe made from coarse semolina, ghee, sugar, honey, yogurt, and orange blossom simple syrup.

Provided by Samara

Categories     Dessert

Time 1h20m

Yield 12

Number Of Ingredients 12

2 cups coarse semolina
1/2 cup yogurt
1/2 cup ghee
1/3 cup sugar
2 tbsp honey
1 1/2 tsp baking powder
1 tbsp tahini (to grease the pan)
Pistachios, almonds, or pine nuts to decorate
2/3 cup sugar
2/3 cup water
1 tbsp orange blossom water
1 tbsp fresh lemon juice

Steps:

  • Mix the semolina, sugar, and baking powder.
  • In another bowl, melt the ghee in the microwave and mix in the honey until fully incorporated.
  • Pour the ghee into the bowl with the semolina mixture and mix until all the semolina is incorporated.
  • Add in the yogurt and mix until you have a squishy dough.
  • Grease a 12-inch round baking pan (or a similar size rectangular pan) with tahini and lightly press the dough into it until smooth and even.
  • Let rest uncovered for at least an hour.
  • While the dough rests, start on your simple syrup by dissolving the sugar and water in a saucepan on the stove.
  • Bring to a boil and add the lemon juice, stirring until it thickens. Add in the orange blossom water then set aside for when the basbousa is ready.
  • Preheat the oven to 350 ℉ (180 ℃). Cut diagonal lines into the basbousa so you have diamond shapes, and garnish with nuts of choice. Bake for 18-22 minutes or until the top is golden.
  • Pour sugar syrup on top as soon as it's out of the oven, and wait for all the syrup to be absorbed before serving.

Nutrition Facts : ServingSize 1 slice, Calories 262 calories, Sugar 20.3 g, Sodium 61 mg, Fat 9.5 g, SaturatedFat 5.5 g, UnsaturatedFat 4 g, TransFat 0 g, Carbohydrate 40.9 g, Fiber 1.2 g, Protein 4.4 g, Cholesterol 22 mg

NAMURRAH OR CREAM OF WHEAT CAKE



Namurrah or Cream of Wheat Cake image

This is the easiest cake imaginable! Try it if you're looking for a low-fat cake or if (like me) you're wondering when the Cream of Wheat will ever get used up. The texture is like a muffin merged with pudding. It's different than most cakes but well worth trying. I thought of Najwa's Basbousa #12957 when I saw this in the Arab section of RecipeLand. Both are similar but this version has a thicker syrup and calls for Cream of Wheat and yogurt rather than semolina and buttermilk. The almonds on top are a nice touch. I like both recipes and personally think its best to bake them a day ahead so the syrup can thoroughly permeate the cake. It's great with coffee or tea--if you're concerned about fat in your diet, try this and you might not miss those high fat coffee cakes!

Provided by TommyGato

Categories     Breakfast

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups cream of wheat, uncooked
2 cups sugar
2 cups yogurt, plain
2 teaspoons baking powder
2 teaspoons vanilla
1/2 cup almonds, slivered or sliced
1 cup coconut, shredded (optional)
1 cup sugar
1/2 cup water
1 teaspoon orange blossom water (optional) or 1/8 teaspoon orange essence (optional)
1 tablespoon lemon juice

Steps:

  • Butter or grease a 9" x 13" pan and preheat oven to 425F (Note: Use an 8" x 8" pan for a half recipe).
  • In a large bowl, stir dry ingredients, the cream of wheat, sugar, baking powder, until well combined--then add yogurt and vanilla (and coconut, if desired) and stir until thoroughly blended.
  • Pour into prepared cake pan and sprinkle with almonds.
  • Bake about 30 minutes, or until golden brown.
  • While baking, heat 1 c sugar and 1/2 c water to boiling on stove and remove from heat after it boils for a minute or two--then stir in the lemon juice (and orange blossom water or essence).
  • When cake is still warm, pour syrup over top.
  • Serve warm or cold.

Nutrition Facts : Calories 362.1, Fat 4.8, SaturatedFat 1.2, Cholesterol 5.3, Sodium 101.1, Carbohydrate 75.4, Fiber 1.8, Sugar 52.3, Protein 5.7

WHIPPED CREAM CAKE



Whipped Cream Cake image

This old-fashioned dessert from master baker Rose Levy Beranbaum's cookbook, "Rose's Heavenly Cakes," contains no butter or oil; instead, whipped cream gives the cake its melt-in-your-mouth texture and subtle floral flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Number Of Ingredients 11

Nonstick cooking spray with flour
2 1/4 cups cake flour, sifted
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups heavy cream, chilled
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup plus 2 tablespoons superfine sugar
Nonstick cooking spray
Powdered sugar, for dusting cake (optional)
Whipped cream, for serving (optional)

Steps:

  • Preheat oven to 375 degrees with rack set in lower third of the oven. Spray a 10-cup fluted metal tube or Bundt pan with cooking spray with flour; set aside.
  • In a medium bowl, whisk together flour, baking powder, and salt. Sift flour mixture and set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, whip cream on low, gradually increasing speed to medium-high as cream thickens, until stiff peaks form.
  • In a medium bowl, whisk together eggs and vanilla. With the mixer on medium-high, gradually add egg mixture; beat until thickened (like mayonnaise) and well combined. Gradually add sugar, about 30 seconds.
  • Remove the whisk attachment from the mixer. Using the whisk attachment, gently fold half the flour mixture into the cream mixture until flour is dissolved and well combined. Repeat process with remaining flour mixture. Transfer batter to prepared cake pan; run a small metal spatula or dull knife through batter to prevent large air bubbles from forming, avoiding bottom of the pan. Smooth surface evenly with a small metal spatula.
  • Transfer pan to oven and bake until a cake tester inserted into cake comes out clean and springs back when lightly pressed with your finger, 25 to 35 minutes. Transfer cake pan to a wire rack and let cool 10 minutes; cake will begin to shrink from sides of pan.
  • Spray a wire rack with nonstick cooking spray. Using a metal spatula, loosen top edges of cake and invert onto prepared wire rack. Let cool completely. Sprinkle with powdered sugar and serve with whipped cream, if desired.

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