Semolina Cake (Basbousa). Basbousa is a traditional Egyptian – middle eastern sweet cake. Basically Basbousa (also known as revani or harissa) cake is a semolina cake with coconut. This cake is Soft and moist with a touch of lemon syrup.
This traditional Middle Eastern dessert comes together in just one Basbousa (Semolina Cake). Recipe adapted from Vian Alnidawi and Sara Nassr, Comal Heritage. Basbousa Aka Harissa (Coconut Yogurt Semolina Cake). You can have Semolina Cake (Basbousa) using 15 ingredients and 16 steps. Here is how you achieve it.
Ingredients of Semolina Cake (Basbousa)
- You need of Basbousa.
- It’s of semolina flour.
- Prepare of sugar.
- It’s of butter (room temp).
- You need of natural yoghurt.
- Prepare of desicated coconut.
- You need of tahini (sesame paste).
- It’s of baking powder.
- You need of Whole almonds / hazelnuts.
- It’s of Syrup.
- Prepare of sugar.
- You need of water.
- Prepare of lemon juice.
- It’s of cinnamon stick.
- Prepare of cloves.
Mix the semolina, coconut, sugar, baking soda, and the butter in a large bowl. Use your hands to incorporate the butter with the other. This Egyptian recipe for sweet semolina cake is incredibly easy to make. It's topped with a delicious rosewater and lemon syrup.
Semolina Cake (Basbousa) step by step
- Preheat oven to 175°C.
- Start by making the syrup. Combine water and sugar in a saucepan and heat on low to medium temperature..
- Add the lemon juice as it starts to simmer.
- Then add the cinnamon and clove..
- Once the consistency is syrup like, remove from heat and allow to cool by placing sauce pan in cold water bath..
- Put semonlia flour, sugar and baking powder in a large mixing bowl..
- Mix altogether..
- Melt the butter by placing in a microwave proof bowl for 10 – 20 seconds..
- Add the melted butter, yoghurt and coconut to the mixture.
- Using the tips of your fingers, mix the ingredients together..
- Using a brush, spread the tahini to cover the base and sides of flan dish.
- Spoon the mixture into the flan dish and level using the back of a spoon.
- Place in oven for 15 minutes. Then remove and place whole almonds or hazelnuts so that they rest on the top of the cake..
- Return to oven for a further 20 minutes until the cake is golden brown in colour.
- Add the now cooled syrup to the cake and allow it to rest in the flan dish..
- Typically leave it to soak up the syrup for around 20 minutes and that's it ready to enjoy..
Basbousa is an Egyptian semolina cake widely spread and loved throughout the Middle East. It is made with semolina, yogurt, butter or ghee and sometimes coconut. Many people attribute weight gain in Ramadan to the abundance of traditional sweet treats which are unfortunately characteristically not the healthiest. Shamali cake or semolina cake is one of the most popular desserts in Cyprus. It's one of the variations basbousa – traditional Middle East sweet cake.