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Coconut Semolina Cake - Basbousa recipe - Simple cake recipe - baking recipes

Basbousa is a traditional Middle Eastern cake, made from semolina and soaked in syrup. It goes by many different names from Revani to Nammoura, Hareesa, Shamali and Pastusha. This is totally new to me. I only started to see this after I started blogging. My husband is a big fan of Kesari which is South Indian sweet with Semolina, sugar, Milk and bit of Ghee. So when I saw the ingredients of this cake I was pretty sure my husband would like it. I wanted to try this for a while. There are many different recipes even though the main ingredients are same some are with coconut some or with flour, some are with milk, some are with yogurt etc.. I decided to go with milk as it is closer to kesari.
Ingredients:

Rava / Semolia - 1/2 cup
All purpose flour - 1/4 cup
Grated Desiccated coconut - 1/4 cup
Sugar - 1/4 cup
Melted butter - 1/4 cup
Milk - 1/2 cup
baking powder - 1/2 teaspoon
Baking soda - 1/4 teaspoon
Vanilla essence - 1 teaspoon
Blanched almonds - 10
Salt a pinch

For Sugar syrup

Sugar - 1/2 cup
Water - 1/2 cup
Rose water - 1/2 teaspoon
Lemon juice - 1/2 teaspoon


Method:

For syrup

Heat pan with water and sugar. Let it boil till sugar is completely dissolved and it starts to bubble. Add lemon juice and rose water and mix well. Switch it off and let it cool down.

For Cake

In mixing bowl add Semolina, Flour, Coconut, Sugar, Salt, Baking powder, baking soda mix well. Add Vanilla essence, Melted butter, milk and mix well.
The batter would be thick but not so dry. Grease the baking tray and pour the mixture on to it. Level it with back of spoon
Now with sharp knife slice it into preferred shape and size. Place blanched almonds. Pre heat oven at 180 degree. Bake it at 180 degree for 20 mins or till inserted tooth pick comes out clean. Now slice it again thro' scored lines (cut thro' before cut lines). Return to oven and bake for another 15 mins or till cake is well cooked or the top is browned
Remove cake from oven and pour the cold sugar syrup over the hot basbousa or semolina cake. Make sure the cake is covered with syrup. Leave it aside for at least 1 hr
Enjoy


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4 comments:

  1. Love your version of basbousa... love it...

    ReplyDelete
  2. Cake looks soft and yum... one more thing in my list to make

    ReplyDelete
  3. looks very tempting,shall soon let u know how it came out

    ReplyDelete
    Replies
    1. Sure Ani, Pls let me know how it turned out

      Delete

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