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Basbousa (Semolina Cake) Recipe

There’s something universally comforting about a slice of cake, especially when it’s infused with the rich, nutty flavors of semolina and sweetened with a touch of syrup. Basbousa, a traditional Middle Eastern semolina cake, is one such treat that has won the hearts of many, including my own family. Whenever I prepare this delicacy, the kitchen fills with a warm, inviting aroma that seems to wrap everyone in a comforting embrace. It has become a family favorite, a staple at gatherings, and an indulgence we all look forward to. The golden crust, the moist interior, and the delicate balance of sweetness make it a dessert that leaves a lasting impression.

Ingredients

The magic of Basbousa lies in its simplicity and the harmony of its ingredients. To recreate this delightful cake, you will need:

  • 1 cup semolina
  • 1 cup sugar
  • 1 cup plain yogurt
  • 1/2 cup unsalted butter, melted
  • 1 tsp baking powder
  • 1/4 cup blanched almonds, for garnishing
  • 1 cup water
  • 1 cup granulated sugar, for syrup
  • 1 tsp lemon juice
  • 1 tbsp rose water or orange blossom water (optional)

These ingredients come together to create a symphony of flavors that are as delightful as they are unique. The semolina provides a distinct texture, while the yogurt adds moisture and a slight tang, balancing the sweetness perfectly. The syrup, infused with lemon juice and optionally scented with rose or orange blossom water, adds a fragrant touch that is characteristic of this beloved dessert.

Instructions

Creating Basbousa is an art that involves a series of simple steps, each contributing to the final masterpiece. Follow these instructions to prepare your own Basbousa:

  1. Preheat your oven to 350°F (175°C). Grease a 9×12 inch baking dish with butter or oil.
  2. In a large mixing bowl, combine the semolina, sugar, yogurt, melted butter, and baking powder. Mix until you achieve a smooth, homogeneous batter.
  3. Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
  4. Score the top of the batter into diamond shapes and place an almond in the center of each diamond.
  5. Bake in the preheated oven for 30-40 minutes or until golden brown.
  6. Meanwhile, prepare the syrup by combining 1 cup of sugar and 1 cup of water in a saucepan over medium heat. Stir until the sugar dissolves.
  7. Add the lemon juice and rose or orange blossom water, if using, and bring to a boil. Reduce heat and let it simmer for about 10 minutes, then remove from heat and let it cool.
  8. Once the Basbousa is baked, remove it from the oven and immediately pour the cooled syrup over the hot cake, ensuring even distribution.
  9. Allow the cake to absorb the syrup and cool before serving.

The process of making Basbousa is as rewarding as it is straightforward. The key lies in the careful preparation of the syrup, which must be poured over the cake while it’s still hot to ensure optimal absorption. This step is crucial for achieving the moist, flavorful texture that Basbousa is known for.

Nutrition Facts

Basbousa is not only a treat for the taste buds but also a dessert that can be enjoyed in moderation as part of a balanced diet. Here are the nutrition facts per serving:

  • Servings: 12
  • Calories per serving: Approximately 250 kcal

The calorie count makes it a relatively indulgent dessert, which is why it’s often served in small pieces. This allows everyone to enjoy a taste of its rich flavors without overwhelming their dietary goals. The use of semolina, a coarsely ground wheat, also adds some nutritional benefits, including fiber and essential minerals.

Preparation Time

The beauty of Basbousa lies not only in its taste but also in its convenience. Here is a breakdown of the preparation time:

  • Active preparation time: 15 minutes
  • Baking time: 30-40 minutes
  • Total time: Approximately 55-65 minutes

This cake is perfect for those moments when you crave something sweet but don’t have hours to spend in the kitchen. The relatively short preparation time makes it an ideal choice for last-minute gatherings or when you need to whip up a quick dessert to impress guests.

How to Serve

Basbousa is a versatile dessert that can be served in various ways to suit different occasions. Here are some serving suggestions:

  • As a standalone dessert, cut into small squares or diamond shapes.
  • With a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
  • Accompanied by fresh fruits such as berries or citrus slices to balance the sweetness.
  • Paired with a cup of strong coffee or tea for a delightful afternoon treat.
  • As part of a dessert platter featuring other traditional Middle Eastern sweets.

These serving ideas highlight the versatility of Basbousa, allowing you to enjoy it in different settings and with various accompaniments. Whether enjoyed alone or with complementary flavors, this cake is sure to be a crowd-pleaser.

Additional Tips

To perfect your Basbousa, consider these additional tips that can enhance the texture and flavor of your cake:

  1. Use high-quality semolina: The quality of semolina directly affects the texture of the cake. Opt for a fine or medium grind for the best results.
  2. Control the syrup consistency: Ensure the syrup is neither too thick nor too watery. A balanced syrup will absorb better into the cake.
  3. Experiment with flavors: Add a pinch of ground cardamom or cinnamon to the batter for an aromatic twist.
  4. Let it rest: Allow the Basbousa to rest for a few hours before serving to let the flavors meld beautifully.
  5. Store properly: Keep leftovers in an airtight container at room temperature for up to three days to maintain freshness.

These tips are designed to help you make the most out of your Basbousa-making experience, ensuring that each batch is as delicious as the last.

FAQ Section

Here are some frequently asked questions about Basbousa, along with their answers to help you troubleshoot or gain more insight into this delightful dessert:

  1. Can I use whole wheat semolina? Yes, whole wheat semolina can be used, but it may alter the texture slightly, making it denser and more fibrous.
  2. Can I make Basbousa without dairy? Certainly! Substitute the yogurt with a plant-based alternative like coconut yogurt or almond yogurt for a dairy-free version.
  3. How do I store Basbousa? Store it in an airtight container at room temperature. It can also be refrigerated for up to a week, although this may slightly alter the texture.
  4. Can I freeze Basbousa? Yes, Basbousa freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw at room temperature before serving.
  5. What can I do if my Basbousa is too dry? This usually happens if the syrup is not absorbed properly. Try reheating it slightly and adding more syrup, ensuring even distribution.

These questions and answers are aimed at addressing common concerns and offering practical solutions, ensuring your Basbousa experience is as enjoyable and successful as possible.