Steps to Make 🎂🍰Basbousa 🍰🎂 (Semolina Cake) in 33 Minutes at Home

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, 🎂🍰basbousa 🍰🎂 (semolina cake). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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This cake is Soft and moist with a touch of lemon syrup. Subscribe to my YouTube Channel Here: ⬇ ⬇ ⬇. Hi everyone today recipe is basbousa this is middle Easter famous dessert Very easy to make Please don't forget to subscribe my channel 🤗🤗 Like&share&share ❤.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook 🎂🍰basbousa 🍰🎂 (semolina cake) using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make 🎂🍰Basbousa 🍰🎂

(Semolina Cake):

1. Prepare 225 g (8 oz) semolina 225 g (8 oz) sugar
2. Take 340 g (12 fl oz) thick or Greek yoghurt
3. Make ready 50 g (2 oz) or 4 tbsp) melted butter
4. Get 24 blanched almonds
5. Make ready 1 tsp baking soda
6. Get 50 g (2 oz) or 4 tbsp) dessicated coconut (optional)
7. Make ready For the syrup
8. Prepare 225 g (8 oz) sugar Juice of 1 lemon
9. Take 1/4 tsp rose water or orange water (optional)

This traditional Middle Eastern dessert comes together in just one bowl. Not all cakes have to involve three layers, chocolate frosting and birthday candles. At Comal in Denver, Vian Alnidawi and Sara Nassr have become known for their basbousa, a Middle Eastern. Shamali cake or semolina cake is one of the most popular desserts in Cyprus.

Steps to make 🎂🍰Basbousa 🍰🎂

(Semolina Cake):

1. Begin by making the syrup. Put 350 ml (12 fl oz) of water in a pan and add the sugar and lemon juice. Bring to the boil with stirring. - Boil the sugar solution vigorously with stirring for 8-10 minutes until the solution starts to look a little syrupy (110°C or 230°F on a candy thermometer). Turn off the heat, carefully stir in the rose water, then leave to cool.
2. Put the sugar, semolina and baking soda in a large bowl. Mix well. - Beat the yoghurt into the mixture, followed by the melted butter. - Pour the mixture into a greased 12″ x 8″ (30 cm x 20 cm) baking tray and bake at 180°C for 15 minutes. - Remove the cake from the oven and press the almonds into the sponge so that when you come to cut the cake each piece will have a single almond at the centre. Return to the oven and bake at 180° for a further 20-25 minutes.
3. Remove the cake from the oven and allow to cool for 10 minutes. Turn the cake out (it’s best to use two chopping boards for this) and cut the cake into 24 pieces. Return the cake to the baking tray. - Drizzle the syrup over the cake in three batches, allowing each batch to soak into the cake before adding the next. Leave for 2-4 hours to allow the syrup to infuse evenly throughout the cake.
4. #Tips: - - You can, of course, use other nuts as decoration. Pistachio or walnuts are common. You can also add in a few tbsp of dessicated coconut if you wish. - - If your cake starts to burn simply place a sheet of baking foil on the top.

It's one of the variations basbousa - traditional Middle East sweet cake. For the first time I tried shamali at one of the local fish taverns. It was served with coffee as a compliment from chef. Basbousa is a traditional Middle Eastern moist cake-like sweet or dessert using semolina/suji/cream of wheat, baked and soaked in a sugar syrup, either flavored with orange blossom or rose water. The other names for it used in different parts of the middle east are "Harissa", "ravani or revani" etc.

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