Steps to Prepare Quick Basbousa (Semolina Cake)

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The ingredients needed to make Basbousa (Semolina Cake):

1. Make ready 1 1/2 Cup Rava
2. Get 1/2 cup maida
3. Prepare 3/4 cup sugar
4. Make ready 1 cup desiccated coconut
5. Get 1/2 cup melted butter
6. Prepare 3 eggs
7. Get 1 tsp vanilla extract
8. Get 1 tsp baking soda
9. Prepare 1 cup curd
10. Take 1/4 tsp salt
11. Take 12-15 almonds
12. Get For sugar syrup
13. Take 1 1/2 cup sugar
14. Make ready 1 1/2 cup water
15. Make ready 1 tsp rose water
16. Prepare 2 tbsp lemon juice

A delicious coconut, yogurt and semolina/farina cake that gets sprinkled with nuts and drizzled with syrup to put the final seal of perfection. Basbousa/basboosa is a term in the Middle east that refers to a very sweet semolina - sort of- cake. Basbousa cake is a well known middle eastern dessert made with semolina flour, coconut and yogurt. The coarse semolina flour gives the cake its signature sandy texture, but its drenched in a flavorful simple syrup which makes it super moist and has a melt-in-your-mouth texture.

Instructions to make Basbousa (Semolina Cake):

1. In a large bowl beat egg with sugar until light and pale. Add melted butter, vanilla extract, yogurt, and beat on low speed until incorporated. Add semolina, flour, coconut, baking powder and salt. Mix until combined.
2. Preheat oven to 180C (360F). Grease an 9x9-inch pan with butter
3. Transfer the mixture into the pan and spread evenly. Cut a diamond or square design in the cake with a butter knife. Place an almond in the center of each diamond.
4. Bake for 35-40 minutes or until golden brown
5. For making syrup : in a small saucepan place water and sugar, place the saucepan over medium-high heat until boils. Reduce the heat to medium-low, add lemon juice, rose water and simmer for 10 minutes
6. Cut the cake again along the pre-cut lines and pour the syrup over the cake while the cake is still hot. Let cool before serving.

Basbousa cake is a well known middle eastern dessert made with semolina flour, coconut and yogurt. The coarse semolina flour gives the cake its signature sandy texture, but its drenched in a flavorful simple syrup which makes it super moist and has a melt-in-your-mouth texture. In a separate bowl, combine semolina, baking powder, and baking soda. Slowly add the dry ingredients to the butter and egg mixture. Pour mixture into baking dish and smooth with spoon.

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