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.
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Sagor 2k2
2k2sagor@gmail.comThis is the best basboussa I've ever had! I'll definitely be making it again.
Malik Sadeeq
m@yahoo.comI'm not a big fan of semolina cakes, but this one was surprisingly good. The syrup really made the dish.
Mohamed Sifatullah
mohamed.s9@hotmail.co.ukI followed the recipe exactly and the basboussa turned out perfectly. Thank you for sharing this amazing recipe!
Sphesihle Promise
promise_sphesihle@aol.comThis recipe is a game-changer. I've never had basboussa this good before.
Joyce Esi Esaaba
jesaaba3@hotmail.comI've tried many basboussa recipes, but this one is by far the best. The cake was incredibly moist and flavorful.
Baby Sultana
sultana.b@gmail.comNot a fan of the texture of the semolina cake, but the syrup was amazing.
Mark Ngurule
nm89@yahoo.comThe 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
y_genius83@yahoo.com5 stars! This recipe is a keeper. Can't wait to make it again.
Zain Jan
zain@yahoo.comEasy to follow recipe and the end result exceeded my expectations! The basboussa was beautifully golden and had a lovely texture.
Xaliimo Ismail
xaliimo@hotmail.frOMG! 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!