5 Reviews of Basboosa - Easy Semolina Cake

From: Chef #725332

On Aug 10, 2008

Ok, so I tried this recipe because I've always wanted to try basboosa. It was good but, typical of Middle Eastern desserts, the recipe calls for the cake to be absolutely drowned in syrup. I only put half the syrup on the cake and that was more than enough. Also, again very typical, the finished product was very very sweet. So I would suggest cutting out 1/2, maybe 3/4 cup of sugar from the syrup [I really don't think it will be missed, there's still loads of sugar in the syrup]. But overall, it was very good.

From: Lt. Amy

On Feb 15, 2009

I had never made/had basboosa before, so I wasn't sure how it should turn out. The flavor of the cake was great, but it was a bit flat and stuck to the bottom of the pan. It did have a great caramelized crust around the edges. Overall, I really like it. We only made a small batch of the syrup and served it warm with Easy Date and Pecan Ice Cream (Easy Date and Pecan Ice-Cream). Together it was a very yummy desert.

From: Elmotoo

On Feb 28, 2009

This was delicious!! I did cut the sugar in the syrup back to 1 1/2c as most simple syrups are 1:1 sugar:water ratio, anyway. I was surprised & pleased that the cake wasn't overly sweet! I used an orange as I didn't have a lemon or lime. So then I added a TB of orange flower water. We LOVE the texture of semolina cakes. This was absolutely delicious. Thank you!

From: Maya's Mama

On Aug 27, 2009

this was just okay... the recipe makes too much syrup than you actually need to soak the cake. Also the cook time is way too long. I took mine out of the oven about 35 min into cooking and it was already over done. the edge of this cake is not suppose to be crispy or caramelized. it is not suppose to have any sort of a crust. it is a good cake. the taste is spot on... but i think the recipe needs a little bit of adjusting.

From: Chef GirlinSB

On Jul 29, 2008

Fab-u-lous!!! Bit hit! Delicious, moist and just absolutely tasty!!!