Basbousa - Semolina Cakes With Syrup Recipe #173527
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.
by Nana Lee
48 min | 15 min prep
SERVES 30
Syrup Ingredients
- 2 1/4 cups sugar
- 1 1/2 cups water
- 1 lemon, juice of (or 2 tablespoons orange juice)
- 1 teaspoon honey (optional)
cake ingredients
- 2 cups semolina
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup whole milk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 2 eggs
- split blanched almond
- whipped cream (optional)
- 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.
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5 stars