Best 3 Basbousa Semolina Cakes With Syrup Recipes
**Basbousa: A Journey Through Sweetness**
Basbousa, a delectable pastry originating from the kitchens of the Middle East, embodies the essence of indulgence. This delightful treat, also known as semolina cake, is a symphony of flavors and textures that has captured the hearts of sweet enthusiasts worldwide. Embark on a culinary adventure as we explore the tantalizing world of basbousa, unraveling its rich history, diverse variations, and the secrets behind its irresistible charm. From the classic Egyptian basbousa drenched in a fragrant syrup to the opulent Lebanese version adorned with nuts and spices, each recipe holds a unique story waiting to be discovered.
**Classic Egyptian Basbousa:** This timeless recipe forms the foundation of the basbousa legacy. A harmonious blend of semolina, sugar, butter, and yogurt creates a moist and tender crumb, while a fragrant syrup infused with orange blossom water and rose water elevates the experience to new heights.
**Lebanese Basbousa:** A symphony of flavors awaits in this Lebanese rendition. Pistachios, almonds, and coconut lend a symphony of textures, while a hint of cardamom and cinnamon adds warmth and depth. The syrup, enriched with a touch of honey, complements the richness of the cake perfectly.
**Coconut Basbousa:** A tropical twist on the classic, this coconut basbousa is a delightful indulgence. Shredded coconut adds a delicate sweetness and a textural contrast to the tender crumb. A syrup infused with coconut milk and lime zest completes this exotic masterpiece.
**Chocolate Basbousa:** For chocolate aficionados, this decadent variation is an absolute must-try. Rich cocoa powder weaves its magic into the batter, creating a chocolatey twist on the beloved dessert. The syrup, infused with chocolate and a touch of espresso, elevates the experience to new levels of indulgence.
**Pistachio Basbousa:** Pistachio lovers will find solace in this vibrant green delight. Crushed pistachios lend a vibrant hue and nutty flavor to the cake, while a pistachio-infused syrup adds an extra layer of richness. Each bite is a celebration of this beloved nut's unique flavor profile.
BASBOUSA: ALMOND COCONUT SEMOLINA CAKE RECIPE
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
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
BASBOUSA - SEMOLINA CAKES WITH SYRUP
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.
Provided by Nana Lee
Categories Dessert
Time 48m
Yield 30 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 162, Fat 3.8, SaturatedFat 2.2, Cholesterol 21.4, Sodium 197.5, Carbohydrate 30.4, Fiber 0.4, Sugar 22.1, Protein 2.1
ALGERIAN BASBOUSSA - SEMOLINA CAKE WITH SYRUP
There are many, many versions of Basboussa ( and many spelling variations!) throughout the Arab world. Some of these are a spongy cake-like texture & some are more of a grainy texture. This Algerian version is more of a cake-like texture - which happens to be my favourite. I absolutely love the addition of coconut in the recipe, it really adds something to the Basboussa. This recipe is extremely simple to make & is delicious served with coffee or tea. It is definitely a Ramadan staple in our home!
Provided by Um Safia
Categories Dessert
Time 50m
Yield 1 large pan
Number Of Ingredients 15
Steps:
- Preheat the oven to 180°C Grease a large baking dish (approx. 11" x7").
- In a pan, place the sugar & water from the 'Syrup Ingredients', bring to the boil then simmer until you have a pale golden colour. Remove from the heat & stir in the lemon juice & the orange flower water. Set aside to cool, you can also store this syrup in the fridge until you need to use it.
- Place all the wet ingredients in a large bowl & using a hand mixer, mix until creamy. Add the dry ingredients a little at a time & mix well.
- Pour into your baking dish & level off the surface with the back of a dessert spoon or palett knife. With a small knife, score the surface into equal squares or diamonds & place a blanced almond in the centre of each square / diamond.
- Bake in the oven until golden - this will take approximately 30-40 minutes.
- Remove from the oven & cut through the scored squares / diamonds. Pour the syrup over the top & allow the Basboussa to soak up the syrup before serving. It is best to leave it for at least 2 hours for best results.
Tips
- Use fine semolina. This will result in a smoother texture for your basbousa.
- Don't overmix the batter. Overmixing can make the basbousa tough.
- Be patient when making the syrup. It takes time for the sugar to dissolve and the syrup to thicken.
- Don't boil the syrup. Boiling the syrup will make it too thick and sticky.
- Allow the basbousa to cool completely before cutting it. This will help prevent it from crumbling.
Conclusion
Basbousa is a delicious and easy-to-make dessert that is perfect for any occasion. With its simple ingredients and straightforward instructions, this recipe is sure to become a favorite. So next time you're looking for a sweet treat, give basbousa a try!
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