Hi, I’m Elise. Today, I’m gonna show you how to prepare basbousa (semolina cake) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Basbousa (Semolina Cake) Recipe
Basbousa (Semolina Cake) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Basbousa (Semolina Cake) is something which I’ve loved my entire life. They’re fine and they look fantastic.
To be with this particular recipe, we have to first prepare a few ingredients. You can cook basbousa (semolina cake) using 16 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Basbousa (Semolina Cake):
- Take 1 1/2 Cup Rava
- Make ready 1/2 cup maida
- Prepare 3/4 cup sugar
- Get 1 cup desiccated coconut
- Take 1/2 cup melted butter
- Take 3 eggs
- Get 1 tsp vanilla extract
- Prepare 1 tsp baking soda
- Make ready 1 cup curd
- Make ready 1/4 tsp salt
- Make ready 12-15 almonds
- Prepare For sugar syrup
- Get 1 1/2 cup sugar
- Prepare 1 1/2 cup water
- Make ready 1 tsp rose water
- Prepare 2 tbsp lemon juice
Steps to make Basbousa (Semolina Cake):
- 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.
- Preheat oven to 180C (360F). Grease an 9x9-inch pan with butter
- 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.
- Bake for 35-40 minutes or until golden brown
- 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
- 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.
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