Basbousa Semolina Cake Recipes

Steps:

• First make the cake:.
• Preheat oven to 350.
• Mix together flour, sugar, and baking powder very well in large bowl.
• Melt butter, add into mixture.
• Add yogurt into the mixture, mix well.
• Add eggs, mix well again.
• Beat mixture for 2 minutes til there are no lumps.
• Pour into 9 X 13 inch baking pan brushed with very little oil.
• Bake in middle rack of oven for 45 minutes.
• While the cake bakes, prepare the syrup:.
• Mix 3 cups sugar & one cup water in a pot, put on stove on high heat.
• Add in vanilla and cinnamon stick. Stir well.
• Squeeze half lemon into mixture, drop the lemon itself in there after squeezing.
• Mix well, let boil for 1 minute, remove from heat.
• After cake is a golden color (after about 45 mins), remove from oven, and let cool for about 5 minutes.
• Pour syrup onto the whole cake, let cool. Cut into as many pieces as you like.
• Enjoy!

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.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, coconut and baking powder in a bowl with a fork. Next add the sugar followed by the butter. Add the yogurt and mix with the fork until fully incorporated. The batter should still have a somewhat sandy texture.
• Pour the batter into a greased cake pan. If desired, sprinkle with the slivered almonds.
• Bake for 35 to 40 minutes or until golden brown.
• Five minutes before the cake is done, prepare the simple syrup. Combine the water and sugar in a sauce pan over the stop top on medium-low heat. As soon as all the sugar dissolves, add the lime juice and turn off the heat. Once the sauce pan has been removed from the heat, add the vanilla. As soon as you take the cake out of the oven, pour the syrup over its surface. It's important that both the cake and syrup are piping hot in order for the cake to fully absorb the syrup. This ensures a divinely dense and sticky cake.
• Serve with berries and creme fraiche. Bel hana well sheffah! (Bon appetite in Arabic)
• Preheat the oven to 350 degrees F.
• Combine the flour, coconut and baking powder in a bowl with a fork. Next add the sugar followed by the butter. Add the yogurt and mix with the fork until fully incorporated. The batter should still have a somewhat sandy texture.
• Pour the batter into a greased cake pan. If desired, sprinkle with the slivered almonds.
• Bake for 35 to 40 minutes or until golden brown.
• Five minutes before the cake is done, prepare the simple syrup. Combine the water and sugar in a sauce pan over the stop top on medium-low heat. As soon as all the sugar dissolves, add the lime juice and turn off the heat. Once the sauce pan has been removed from the heat, add the vanilla. As soon as you take the cake out of the oven, pour the syrup over its surface. It's important that both the cake and syrup are piping hot in order for the cake to fully absorb the syrup. This ensures a divinely dense and sticky cake.
• Serve with berries and creme fraiche. Bel hana well sheffah! (Bon appetite in Arabic)
• Preheat the oven to 350 degrees F.
• Combine the flour, coconut and baking powder in a bowl with a fork. Next add the sugar followed by the butter. Add the yogurt and mix with the fork until fully incorporated. The batter should still have a somewhat sandy texture.
• Pour the batter into a greased cake pan. If desired, sprinkle with the slivered almonds.
• Bake for 35 to 40 minutes or until golden brown.
• Five minutes before the cake is done, prepare the simple syrup. Combine the water and sugar in a sauce pan over the stop top on medium-low heat. As soon as all the sugar dissolves, add the lime juice and turn off the heat. Once the sauce pan has been removed from the heat, add the vanilla. As soon as you take the cake out of the oven, pour the syrup over its surface. It's important that both the cake and syrup are piping hot in order for the cake to fully absorb the syrup. This ensures a divinely dense and sticky cake.
• Serve with berries and creme fraiche. Bel hana well sheffah! (Bon appetite in Arabic)
• Preheat the oven to 350 degrees F.
• Combine the flour, coconut and baking powder in a bowl with a fork. Next add the sugar followed by the butter. Add the yogurt and mix with the fork until fully incorporated. The batter should still have a somewhat sandy texture.
• Pour the batter into a greased cake pan. If desired, sprinkle with the slivered almonds.
• Bake for 35 to 40 minutes or until golden brown.
• Five minutes before the cake is done, prepare the simple syrup. Combine the water and sugar in a sauce pan over the stop top on medium-low heat. As soon as all the sugar dissolves, add the lime juice and turn off the heat. Once the sauce pan has been removed from the heat, add the vanilla. As soon as you take the cake out of the oven, pour the syrup over its surface. It's important that both the cake and syrup are piping hot in order for the cake to fully absorb the syrup. This ensures a divinely dense and sticky cake.
• Serve with berries and creme fraiche. Bel hana well sheffah! (Bon appetite in Arabic)

Steps:

• Heat the oven to 350°F or 180°C and grease an 8-inch (20-cm) square baking pan with the tahini.
• Put all the dry ingredients for the cake into a large mixing bowl and mix to combine. Add the milk, yogurt, and melted butter, then use an electric whisk to beat until it forms a smooth, creamy batter.
• Pour the batter into the prepared pan, then arrange the almonds in a 4 x 4 grid pattern on the cake, so that each slice will have an almond in the center when sliced. Bake in the hot oven for 40 minutes.
• While the cake is cooking, make the syrup by putting all of the ingredients into a saucepan with ½ cup (4 fl. oz. or 120 ml) of water. Let the sugar dissolve over a moderate heat, then turn the heat up and boil until it has a syrupy consistency (about 10 minutes). Remove from the heat and allow to cool slightly.
• Remove the cake from the oven and, while it's still hot, pour the syrup all over it. Allow the cake to stand in the pan for 20 minutes to absorb the syrup, then slice into 16 squares and serve.