Prep 15 min cook 35 min
A delicious and light dessert made from semolina flour and yoghurt, flavored with a sugar and rosewater syrup.
This is a traditional Egyptian dessert often served at dinners or to have available throughout the week for tea or an ocasional treat.
I like this recipe because the main ingredients of semolina and plain yogurt combine to give you a light dessert to end a meal.
How you flavor this dessert is up to you. You can use orange zest or orange blossom water which I prefer. You can also use rose water.
Which ever flavor you use Basbousa provides an exotic twist to usual desserts.
Basbousa- Egyptian Semolina And Yoghurt Cake
by
Derek Farwagi
Equipment
- A 10“ X 10“ baking dish
- A medium sized mixing bowl
Ingredients
For the cake
- 1 cup semolina flour
- 1 cup plain yoghurt (full or fat free)
- ½ cup sugar
- 1 tsp baking powder
- 2 tbsp melted butter
For the syrup
- 1 cup water
- 2 cups white cane sugar
- 1 ½ tsp orange blossom water
- a squeeze of lemon juice
- a handful of blanched almonds for decoration (optional).
Instructions
- Mix all the ingredients together and pour into a greased square baking tray.
- Smooth surface with a spatula then cut into diamond shapes. Place a blanched almond on each diamond slice.
- Bake in the middle of the oven at 350F till golden brown. About 35 min.
- While the cake is baking, add sugar and water to s small saucepan and bring to a boil. Boil for about 5 minutes. Dip a teaspoon in the syrup and drop a few drops on a cool surface or plate. Test stickiness with your fingers. If it is sticky, Turn off fire. The syrup will continue to thicken as it cools. If it gets too thick to pour, dissolve a teaspoon or two of water. If it is not thick enough, boil it for an other minute or two.
- When the cake is baked, take it out of the oven, deepen the cuts and drizzle syrup over the cake. Encourage syrup to seep through creases with a spatula or flat cake server. Save a quarter cup of syrup for those who want a little more over their portion.
- Serve at room temperature.
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