Jumat, 16 Agustus 2019

BASBOUSA: #ALMOND #COCONUT #SEMOLINA #CAKE #RECIPE

It has been a whereas since I shared a dessert recipe right the following at the blog, so a lot for tough myself to extra baking! So, how about somewhat basbousa? Basbousa is an Egyptian semolina cake drenched in syrup. Today, I’m sharing my aunt Maha’s different recipe!






Slices of Basbousa garnished with coconut and sliced almonds
It’s Easter weekend. Definitely the time when our minds are busy with egg-cellent recipes and ham or lamb dinners, am I right? In case you missed them, NULL of my favourite egg recipes are: shakshuka and this primary Mediterranean egg casserole. As far as lamb goes, I admit, I can’t fairly choose one; braised lamb chops, lamb rack, or leg of lamb? What have you ever decided on to your Easter dinner?

And for dessert?


Semolina treats are commonplace during the Middle East and elements of Europe. There are, fairly frankly, too many semolina cake differences out there. Some recipes name for eggs, others name for yogurt. Some use a honey-based syrup, others use a sugar-based syrup. Some syrups are flavored with citrus like orange or tangerine peels, and others use spices like cinnamon or cloves. All semolina treats I even have tried are beautiful good, but my aunt Maha’s basbousa is my absolute favorite!

Basbousa cake in a serving dish with one slice removed
The date was July 18, 2014 when aunt Maha graciously e-mailed me her recipe for basbousa (semolina cake drenched in syrup). This is amongst her specialty dishes that I even have counted on having fun with each time we go to her residence in Toronto. And simply due to the fact we had been now not going again for a while, I requested for the recipe so that I could make it for my household and pals in Iowa. Ask and also you shall receive!

Slice of Basbousa able to be served
I don’t know why it took me this lengthy to share this basbousa recipe at the blog. There are NULL theories behind my reluctance: my egocentric want to maintain the recipe all to myself; or, that I am, subconsciously of course, tremendous frightened that aunt Maha could now not approve of me circulating her recipe. After all, that is a household recipe that she has stored near for years. And right the following I am, in only a number of strokes of the keyboard, making it reachable to all! Then again, aunt Maha is one in all the kindest most beneficiant folks I know. She could recognize that that is for a larger good.

I have tweaked issues slightly,  but this stays aunt Maha’s actual Egyptian basbousa recipe. This is my form of fuss-free dessert that yields incredible results. I hope you attempt it soon!

Remember to pin this recipe and share it with beloved ones.

HERE IS THE STEP-BY-STEP FOR THIS BASBOUSA (SEMOLINA CAKE):

(print-friendly recipe to follow)

Preheat the oven to 350 ranges F.

Place the butter in a small bowl and melt within the microwave. Set aside.

In a big blending bowl, combine collectively the sugar and yogurt. Now upload within the semolina, baking powder and milk. Finally stir within the melted butter, and permit the combination sit in short so that the butter is absorbed.

Sugar, yogurt, semolina, baking powder, milk and butter blended in a pot in a step-wise fashion

Transfer the semolina combination right into a frivolously greased 9″-round cake pan or baking dish.

Semolina combination transferred to a greased pan
Bake within the 350 ranges F heated-oven for about 40-45 minutes. If necessary, broil ever so in short so that the higher of the basbousa positive factors color. Watch carefully. When ready, take away from oven.

While the basbousa is baking, practice the cinnamon primary syrup. In a small sauce pan or pot, combine the sugar, water and cinnamon stick. Bring to a boil on excessive heat, stirring till sugar dissolves. Turn warmth to low and permit practice dinner for a number of minutes till the syrup thickens. Remove from warmth and stir within the lemon juice. Let cool completely, then take away the cinnamon stick.

Preparation of the primary syrup with cinnamon stick in pot, primary syrup poured over semolina cake and topped with sliced almonds and coconut

As quickly simply due to the fact the basbousa is eliminated from the oven, pour the cool syrup at the hot basbousa. Let cool completely; syrup ought to be absorbed into the cake. For greatest result, permit it sit for 1 hour earlier than serving.

When able to server, higher the cake with the coconut chips and the coconut and shaved almonds. Slice and enjoy!

Piece of semolina cake with chew taken out of it

basbousa: almond coconut semolina cake recipe
★★★★★

4.8 from 19 reviews

Author: The Mediterranean Dish  Prep Time: 15 mins  Cook Time: 45 mins  Total Time: 1 hour  Yield: serves 8 1x
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DESCRIPTION
Basbousa is an Egyptian semolina cake drenched in syrup. Today, I’m sharing my aunt Maha’s different recipe!

INGREDIENTS

1/2 cup plus 2 tbsp unsalted butter
1 cup sugar
1 cup plain yogurt
1 cup nice semolina PLUS 1 cup coarse semolina (or 2 cups coarse semolina or 2 cups unique Cream of Wheat enriched farina)
1/3 cup milk
1 tsp baking powder
1/4 cup sweetened shredded coconut or coconut chips
1/4 cup shaved almonds

CINNAMON SIMPLE SYRUP:

1 1/2 cup sugar
1 3/4 cup water
1 brief cinnamon stick
1/4 tsp lemon juice

INSTRUCTIONS


Preheat the oven to 350 ranges F.
Place the butter in a small bowl and melt within the microwave. Set aside.
In a big blending bowl, combine collectively the sugar and yogurt. Now upload within the semolina, baking powder and milk. Finally stir within the melted butter, and permit the combination sit in short so that the butter is absorbed.
Transfer the semolina combination right into a frivolously greased 9″-round cake pan or baking dish. Bake within the 350 ranges F-heated oven for about 40-45 minutes. If necessary, broil ever so in short so that the higher of the basbousa positive factors color. Watch carefully. When ready, take away from oven.
While the cake is baking, practice the cinnamon primary syrup. In a small sauce pan or pot, combine the sugar, water and cinnamon stick. Bring to a boil on excessive heat, stirring till sugar dissolves. Turn warmth to low and permit practice dinner for a number of minutes till the syrup thickens. Remove from warmth and stir within the lemon juice. Let cool completely, then take away the cinnamon stick.
As quickly simply due to the fact the basbousa is eliminated from the oven, pour the cool syrup at the hot basbousa. Let cool completely; syrup ought to be absorbed into the cake. For greatest result, permit it sit for 1 hour earlier than serving.
When able to serve, higher the cake with the coconut chips and the coconut and shaved almonds. Slice and enjoy!

NOTES

Cooking tip: Allow cinnamon primary syrup to cool totally earlier than pouring it onto the hot basbousa
Cooking tip: For greatest results, permit Basbousa sit for 1 hour earlier than serving. This permits for the syrup to be absorbed into the cake.
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