Basbousa - Sweet Semolina Cake
A sweet semolina cake topped with flavoured sugar syrup. Very easy to make, it is known by different names in different parts of the Arabic world - Nammoura in Lebanon, Basbousa in Egypt, Harissa in Syria and Revani in Turkey and Greece. This recipe serves 5-6 people.
|Serves||4||Published||Monday, 26 August 2013|
|Recipe type||Mithai||Author||Manisha Sharma|
For 4 people ()
- 2 1/2 cup(s) semolina (coarse)
- 1/2 cup(s) caster sugar
- 1/2 cup(s) all-purpose flour
- 1 cup(s) desiccated coconut
- 1 tablespoon(s) baking powder
- 1 cup(s) yoghurt, thick & beaten
- 1 cup(s) unsalted butter/ghee, melted
- 1 teaspoon(s) vanilla extract/almond extract
- 25 almonds, blanched/pistachios
- teaspoon(s) milk, if needed
- 1 1/2 cup(s) sugar syrup
- 1 1/2 cup(s) caster sugar
- 1 cup(s) water
- 1 teaspoon(s) lemon juice
- 1 teaspoon(s) rosewater
- Preheat the oven at 180 degrees Celsius. Generously grease a medium-sized baking pan.
Mix the semolina, coconut, sugar, flour, baking powder, beaten yoghurt, melted butter and vanilla in a bowl. If the mixture is too thick, add a little milk.
- Spread in a greased baking tray and smoothen the top using your hands after wetting in milk or melted butter/ghee. Then cut into diamond shapes with a table knife.
- Place one blanched almond or pistachio in the center of each diamond. Bake for 35-40 minutes until golden brown.
- While the cake is baking, prepare the sugar syrup. Stir sugar and water until the sugar dissolves, then simmer for 5 minutes. Stir in lemon juice and rosewater. Remove from the heat and leave it to cool.
- After the cake is cooked, pull it out of the oven and cool for 10 minutes or until it is warm and not hot.
- Pour the cool syrup over the cake while it is warm. Let it stand until it cools down to room temperature before serving.
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