Within a realm woven with the scent of warm spices and the soft whisper of nostalgia, the Basbousa awaits—its golden crust a gateway to a tender heart of semolina and coconut. This enchanting cake, drenched in a fragrant syrup, beckons sweet memories, inviting one to gather, savor, and share.
Why make this recipe
The allure of Basbousa lies not only in its delightful taste but also in the warmth it embodies. Each slice tells a story, one of celebration and comfort, worth sharing at any gathering. The sensuous blend of ingredients, with the intoxicating notes of rose water and almond, transforms the ordinary into a moment of divine indulgence.
How to make Basbousa
Ingredients:
- 1 and 1 half cups Semolina (270g)
- 1 half cup Plain Flour (65g)
- 3 quarters cup Sugar (150g)
- 1 cup Desiccated Shredded Coconut (90g)
- 1 half cup Butter, melted (115g)
- 3 Eggs
- 1 teaspoon Vanilla extract
- 1 cup Plain Yogurt (230g)
- 1 teaspoon Baking soda
- 1 quarter teaspoon Salt
- Almonds (blanched or regular)
- 1 and 1 half cups Sugar (300g) for syrup
- 1 and 1 half cups Water (360ml) for syrup
- 1 teaspoon Rose water or Orange blossom
- 2 tablespoons Lemon juice
Directions:
Preheat your oven to a gentle 180°C (360°F), allowing it to warm as it welcomes the aroma of baked delights. Grease a 9×9-inch or a 9-10 inch round cake pan with a loving layer of butter, ensuring a smooth release for the Basbousa’s tender heart. In a large bowl, let the eggs and sugar meet, whisking until their union turns light and pale, a soft sunbeam captured in a dish. Introduce the melted butter, the fragrant vanilla extract, and the creamy yogurt, gently blending on low speed until harmonized.
Add the semolina, flour, shredded coconut, baking soda, and salt; embrace them until they blend into a sumptuous batter, rich with texture and promise. Transfer this dreamy mixture into your prepared pan, spreading it evenly with a spatula as if smoothing a soft cloud. With a butter knife, elegantly cut a diamond or square design into the surface and crown each diamond with a solitary almond, igniting visions of delicate craftsmanship.
Nestle the pan into the preheated oven. Bake for 35-40 minutes, or until it gleams with a golden hue, reminiscent of sun-kissed fields. While the Basbousa bakes, let your senses linger as you prepare the syrup. In a small saucepan, combine water and sugar over medium-high heat until it begins to boil—a sweet metamorphosis. Lower the heat and introduce the lemon juice and rose water, allowing this fragrant potion to simmer gently for 10 minutes, fortifying its essence.
Once the cake is perfectly baked, cut it again along the pre-defined lines, a gentle reminder of craftsmanship. Pour the warm syrup over the still-hot cake, watching it seep into the charming crevices, a delicate shower of sweetness that beckons you closer. Allow the Basbousa to cool before serving, as patience is a cherished companion in the art of baking.
How to serve Basbousa
With each slice, present the Basbousa as a delicate treasure—perhaps adorned with a dusting of coconut or a drizzle of syrup, inviting guests to experience its richness in every bite. Perfect as a simple dessert or a delightful accompaniment to afternoon tea, it transports one’s palate to sunlit shores.
How to store Basbousa
To preserve the cake’s tender allure, store it in an airtight container at room temperature. It graces your table for up to a week, gaining in flavor as it rests, much like a fine wine.
Tips to make Basbousa
- Allow the butter to cool slightly after melting before mixing it with eggs to avoid cooking them.
- For a deeper flavor, endeavor to toast the desiccated coconut lightly before adding it to the batter.
- Experiment with the syrup; a touch of cinnamon or additional floral essence could elevate the Basbousa to new aromatic heights.
Variations
Feel free to explore by introducing flavors such as cardamom or almond extract, or by incorporating seasonal fruits, enriching the Basbousa with unexpected layers of delight.
FAQs
-
Can I make the Basbousa gluten-free?
Yes, substituting the plain flour with a gluten-free blend can yield similar results without compromising taste. -
Is it necessary to use yogurt?
While yogurt adds a delightful tang and moisture, you may replace it with an equal measure of milk or a dairy alternative for a different yet pleasing texture. -
Can I prepare Basbousa ahead of time?
Absolutely! You can bake the Basbousa a day ahead. Just wait to add the syrup until shortly before serving for optimal texture.
In the gentle dance of flour and warmth, we find beauty and patience entwined. For in each creation, we uncover not just a recipe but a moment—an art form unfolding in our hands, echoing the rhythms of life.
Basbousa
Ingredients
Method
- Preheat your oven to 180°C (360°F) and grease a 9x9-inch or a 9-10 inch round cake pan with butter.
- In a large bowl, whisk together the eggs and sugar until light and pale.
- Add the melted butter, vanilla extract, and yogurt, mixing until well combined.
- Stir in the semolina, flour, shredded coconut, baking soda, and salt until a smooth batter forms.
- Transfer the batter to the prepared pan, spreading it evenly. Cut a diamond or square pattern on the surface and place an almond on each piece.
- Bake in the preheated oven for 35-40 minutes until golden brown.
- In a small saucepan, combine water and sugar, bringing to a boil. Reduce the heat and add lemon juice and rose water, simmering for 10 minutes.
- Once the cake is baked, cut it along the predefined lines and pour warm syrup over it, allowing it to soak in.
- Let cool before serving.