Basbousa | Semolina Cake – Eggless recipe

Basbousa | Semolina Cake – Eggless recipe

Basbousa | Eggless Semolina Cake soaked in a Lemon Rosewater syrup with step by step pics

Hello Dear Foodies,
Today’s recipe is a delectable dessert – Basbousa. Basbousa is a traditional Middle Eastern semolina cake soaked in a fragrant simple syrup. Basbousa has various names across the region including Hareesa in Jordan , Revani in Turkey , Namoura in Syrian and many more. This oriental style sweet can be prepared in many different ways according to the country it is made in.You can add various flavoring ingredients such as orange, lemon, coconut, chocolate or even nuts to it.

Basbousa

Now, would you believe if I said that It’s actually a breeze to make this exotic basbousa. Both the dry and wet ingredients gets mixed together in one bowl and into the baking dish it goes.What can be simpler than that? There’s also a rose water scented sugar syrup which is poured on the cake once it’s baked , resulting in melt in your mouth, flavorful squares of Basbousa. Set aside the plain ice cream and basic sponge cake and try out this rich and traditional Middle Eastern treat this Ramadan.

You may also love to try Umm Ali – Arabic Bread Pudding 

Basbousa | Semolina Cake soaked in a Lemon Rosewater syrup

May 21, 2018
: 20 squares
: 5 min
: 35 min
: 40 min

a middle eastern sweet cake made with semolina. best served with a cup of coffee or black tea.

By:

Ingredients
  • 1 1/2 cups semolina / rava
  • 1/2 cup dessicated coconut
  • 1 cup / 200 grams butter (melted)
  • 1 tin Sweetened Condensed Milk
  • 1 teaspoon baking powder
  • Pistachios and rose petals (for garnish)
  • For the syrup:
  • 1 1/2 cups sugar
  • 1 cup water
  • 1/4 teaspoon lemon zest (optional)
  • 1 teaspoon lemon juice
  • 1 tablespoon rose water
Directions
  • Step 1 Preheat the oven to 180°C. Lightly grease a square (or rectangular ) baking dish. Mine is 20  cm x 20 cm.
  • Step 2 In a large mixing bowl add melted butter, sweetened condensed milk and baking powder. Whisk together to combine.
  • Step 3 Stir in the semolina and desiccated coconut , until well combined.The mixture should be fairly thick.
  • Step 4 Transfer the mixture into the prepared baking dish.Tap the dish gently to even out the surface and bake for 30-35 minutes, until the top is firm and golden.
  • Step 5 While the basbousa is cooking, prepare the syrup. Combine the sugar and water in a saucepan. Cook over medium heat until the sugar is dissolved.
  • Step 6 Gently simmer for 7 to 8 minutes or until the syrup coats the back of a spoon.Remove from heat and stir in the lemon zest,lemon juice and rose water. Allow it to cool.
  • Step 7 Once the cake is out of the oven, cut diamond or square designs in the cake with a knife.Pour the cooled syrup over the warm cake.
  • Step 8 The syrup will pool on top, don’t worry. It will all get absorbed, and give the most amazing texture. Give the ‘cake’ a few hours to soak up all the syrup and then cut again along the scored lines.
  • Step 9 Decorate each square with a sprinkling of ground pistachio and rose petals.
  • Step 10 Serve them warm or cold. They taste delicious either ways.Enjoy!

 

In Pics

Preheat the oven to 180°C. Lightly grease a square (or rectangular ) baking dish. Mine is 20 cm x 20 cm.


In a large mixing bowl add melted butter, sweetened condensed milk and baking powder. Whisk together to combine.


Stir in the semolina and desiccated coconut , until well combined.The mixture should be fairly thick.

Transfer the mixture into the prepared baking dish. Tap the dish gently to even out the surface and bake for 30-35 minutes, until the top is firm and golden.


While the basbousa is cooking, prepare the syrup. Combine the sugar and water in a saucepan. Cook over medium heat until the sugar is dissolved. Gently simmer for 7 to 8 minutes or until the syrup coats the back of a spoon.

Remove from heat and stir in the lemon zest,lemon juice and rose water. Allow it to cool.


Once the cake is out of the oven , cut diamond or square designs in the cake with a knife.Pour the cooled syrup over the warm cake.Give the ‘cake’ a few hours to soak up all the syrup, and then cut again along the scored lines.

(Sorry about the poor lighting in this pic ↓)

Decorate each square with a sprinkling of ground pistachio and rose petals. Serve them warm or cold. They taste delicious either ways.Enjoy!

Basbousa

This recipe has been adapted from Nestle desserts Arabia

Notes:

*The original recipe called for 2 cups sugar to 1 1/2 cups water for the sugar syrup. I have reduced the quantity as I found it too sweet.

*The syrup will pool on top, don’t worry. It will all get absorbed, and give the most amazing texture.

*You can also place an almond or any other type of nut you have on hand onto each pre-cut square before baking the  cake.

*Can be stored for up to a week on refrigeration.

Thank you for stopping by 🙂 If you have any questions here, let me know in comments below.

Till the next recipe Keep Smiling and Spread Happiness 🙂

 Smitha

Did you make a recipe?
Tag @thekaravaliwok on Instagram and hashtag it #thekaravaliwok. I would love to see your creations.

 



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