ALGERIAN BASBOUSSA - SEMOLINA CAKE WITH SYRUP

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Algerian Basboussa - Semolina Cake With Syrup image

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

1 1/2 cups of coarse semolina
1 cup plain flour
2 teaspoons baking powder
3/4 cup unsweetened dried shredded coconut
1/4 cup granulated sugar
1 cup sunflower oil
1 lemon, zest of (finely grated)
1 cup yogurt
4 eggs
2 teaspoons vanilla flavoring
3 cups water
3 cups granulated sugar
1 tablespoon orange flower water (add a little more if you like it very fragrant)
1 teaspoon lemon juice
blanched whole almond

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.

Sagor 2k2
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This is the best basboussa I've ever had! I'll definitely be making it again.


Malik Sadeeq
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I'm not a big fan of semolina cakes, but this one was surprisingly good. The syrup really made the dish.


Mohamed Sifatullah
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I followed the recipe exactly and the basboussa turned out perfectly. Thank you for sharing this amazing recipe!


Sphesihle Promise
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This recipe is a game-changer. I've never had basboussa this good before.


Joyce Esi Esaaba
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I've tried many basboussa recipes, but this one is by far the best. The cake was incredibly moist and flavorful.


Baby Sultana
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Not a fan of the texture of the semolina cake, but the syrup was amazing.


Mark Ngurule
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The syrup was a bit too sweet for my taste, but the cake itself was delicious. Will definitely make it again with less sugar in the syrup.


YoungBoy Genius
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5 stars! This recipe is a keeper. Can't wait to make it again.


Zain Jan
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Easy to follow recipe and the end result exceeded my expectations! The basboussa was beautifully golden and had a lovely texture.


Xaliimo Ismail
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OMG! This Algerian Basboussa was an absolute delight. The semolina cake was incredibly moist and flavorful, while the syrup was perfectly sweet and aromatic. My family and I loved it. Highly recommended!