Hi, I am Elise. Today, I will show you a way to make basbousa (semolina cake) recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little 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 current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Basbousa (Semolina Cake) is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have basbousa (semolina cake) using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Basbousa (Semolina Cake):
- Get 1 1/2 Cup Rava
- Make ready 1/2 cup maida
- Get 3/4 cup sugar
- Prepare 1 cup desiccated coconut
- Prepare 1/2 cup melted butter
- Prepare 3 eggs
- Prepare 1 tsp vanilla extract
- Get 1 tsp baking soda
- Prepare 1 cup curd
- Make ready 1/4 tsp salt
- Take 12-15 almonds
- Make ready For sugar syrup
- Take 1 1/2 cup sugar
- Prepare 1 1/2 cup water
- Make ready 1 tsp rose water
- Take 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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