Basbousa Cake

 

Basbousa is a traditional Middle Eastern dessert, originated in Egypt. A very popular dish in the UAE too and every country has their own version. You can find this dessert in all the Arabic bakeries here but I always wanted to try it at home. Since I'm not a baker, I always lookout for desserts that are simple and less complicated. It's so simple you basically pour all the ingredients (both wet and dry) into a bowl and stir with a spoon, pour into a baking dish and that's basically it. It's rich and dense with a rustic texture from semolina and a sticky sweetness from either orange flower water or rose water or a simple syrup and cut into diamond shapes. Like I mentioned earlier there are different versions - some add yogurt and coconut while others add eggs. My basbousa cake is eggless and made with yogurt and served as a cake. 

Prep time : 10 mins.

Cooking time : 50 mins.

Serves : 10 - 12

Ingredients :

1 cup Semolina

1 cup Yogurt

3/4 cup Sugar

1/2 cup sliced Almonds

1/2 cup Melted butter

1 teaspoon Baking powder

1 teaspoon Vanilla essence

Pistachios  and Almonds for garnish

For Sugar syrup

1/2 cup Sugar

3/4 cup Water

1 inch Cinnamon stick

1 teaspoon Rose essence

Method :

Pre-heat oven to 180C. In a mixing bowl add Semolina, baking powder, sugar and mix. Now add in the yogurt and mix well again. Pour in the melted butter, vanilla essence, mix well and let it sit for 10 minutes.

Grease a baking dish or a cake tin and pour the batter. If the batter has become too thick, add milk little by little to achieve the right pouring consistency. Spread the chopped or sliced almonds on the top of the batter and bake it for 40 - 45 minutes or till the cake is cooked.

Prepare the sugar syrup by taking water  and sugar in a saucepan and heat it on a medium flame. when the sugar dissolves completely add in the cinnamon stick and let it boil for 5 minutes. Switch off the flame and add in the rose essence and give it a stir. 

Once the cake is done but still warm, make random slits in the cake and pour the sugar syrup gently.  Garnish with more nuts and rose petals.