Basbousa

By • March 30, 2018 0 Comments

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Author Notes: One of my favorite Arabic dessert. It is a semolina (Indian sooji) based cake soaked and drenched in sugar syrup. Moist and delicious sweet for all occasions.Jiya.A

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Serves 16

FOR CAKE BATTER

  • 1/2 cup All-Purpose Flour
  • 3/4 cup Vegetable Oil
  • 1 Egg
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups Semolina
  • 1 cup Milk
  • 1/2 cup Sugar
  • 1 teaspoon Baking Powder

FOR SUGAR SYRUP

  • 1 cup Sugar
  • 1 cup Water
  • 1/4 Lemon juice
  1. SUGAR SYRUP-Bring water, sugar, and half lemon juice to boil till all the sugar gets dissolved in the water or until string consistency.
  2. Cool the sugar syrup to room temp and store in a glass jar.
  3. Blanch some almonds and keep aside dry.
  4. Take a large bowl and mix all the dry ingredients.
  5. Add the veg oil and milk and combine the mixture well with a spatula.
  6. Now whisk an egg and vanilla essence into the above mixture. Mix well.
  7. Pour this cake mixture into the greased pan.
  8. Score lines on the mixture with a knife and makes a pattern as shown in the picture.
  9. Bake @ 350 deg F for 30 mins.
  10. Take the pan out and cut right through the scored lines on the cake.
  11. Pour the cold sugar syrup onto the hot cake.
  12. Back into the oven for another 15 mins.
  13. Cool the cake to room temp or serve warm.
  14. Tip# You can use fine and coarse semolina in equal parts for the recipe. Tip# Substitute sugar syrup with thickened milk mixture(Milkmaid + Heavy cream) for a fudgy semolina cake.

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