Recipe: Delicious Basbousa Cake (middle Yeast Recipe) Semolina Cake

Recipe: Delicious Basbousa Cake (middle Yeast Recipe) Semolina Cake Delicious, fresh and tasty.
Basbousa Cake (middle Yeast Recipe) Semolina Cake. Basbousa cake is a dessert from the Middle East that is made primarily from a semolina mixture. It is popular throughout Middle Eastern countries as well as North Africa, Iran, Greece and Turkey. In Egypt this is the main dessert served during the feasts and holidays for both Christians and Muslims.
Basbousa is a sweet recipe that is prepared by soaking the semolina based cake in sugar syrup.
This semolina cake is an Egyptian and Middle Eastern delicacy that is served during special occasions.
Serve Basbousa during a tea party with Qahwa or as a dessert during dinner.
You can have Basbousa Cake (middle Yeast Recipe) Semolina Cake using 15 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Basbousa Cake (middle Yeast Recipe) Semolina Cake
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Prepare of rava suji / semolina.
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It’s of castor sugar.
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Prepare of butter melted or oil.
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You need of desecrated coconut.
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Prepare of baking powder.
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Prepare of salt.
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You need of curd.
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It’s of milk.
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You need of For Syrup.
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Prepare of sugar.
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You need of water.
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You need of lemon juice.
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You need of " cinnamon stick.
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You need of cardamom powder.
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Prepare of Few saffron string.
If you like this recipe, take a look at more Middle Eastern cuisine recipes Lentil Tabbouleh Recipe (Middle Eastern.
Basbousa, Harissa, Revani, or simply a Semolina and Curd cake is what this Middle eastern gastronomy dessert can be called as.
For simpler terminology, this is a semolina cake drenched in sugar syrup and can be claimed as a very popular dessert treat that has left indelible footprints across the Middle East and some parts of the Mediterranean , Africa and Europe as well.
Basbusa is a Middle Eastern cake made with semolina wheat.
Basbousa Cake (middle Yeast Recipe) Semolina Cake instructions
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Collect all the ingredients at on place.
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In a mixing bowl add dry ingredients semolina salt baking powder not soda at this time.
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In another bowl blend butter and sugar till creamy add vanilla essence mix well add curd and mix.
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Add dry semolina mix in to it in small batches at a time mix with spetula add milk little at a time add coconut powder and mix all the mixture together consistency should be little loose if required add little more milk let it rest for 10 minutes.
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Other side in a pan make sugar syrup on the flame add water and sugar and lemon juice give a boil by adding cinnamon and cardamom and saffron sting or 1/2 tsp yellow colour.
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Grease the cake tin and place parsment paper pour the batter bake it in the preheated oven at 180 degree for 30 to 35 minutes.
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In baked hot cake pearce with knife over the cake just two three times and pour the sugar syrup on it remember syrup should be cold at room temperature and cake should be hot so it will absorb the syrup well.
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Here it is delicious cake loaf cut in pieces it is healthy and filling full recipe.
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I have taken 3/4 cup granulated semolina and to 3/4 I have grind it in mixture jar so cake should give hold other wise cake will become so crumbled.
Versions in Arab-owned bakeries in Israel often seem more confection than cake, perfumed with rose water and soaked in a flood of sweetened milk and/or syrup until the cakes are as dense and sweet as a candy bar.
The best basbousa recipe you will find!
An Egyptian almond-coconut semolina cake, drenched in cinnamon syrup.
This cake is very popular all over the Middle East and every country makes it slightly different.
For example, In Syria and Palestine they make the recipe with yogurt and coconut while in Egypt it's called Haressa and only water is used.