EGGLESS SEMOLINA CAKE I BASBOUSA I BASBOOSA I ARABIC DESSERT

Yum

Hi friends, here I come up with Home Baker's Challenge recipe. +Nupur has given good choices of Arabic desserts which all are very delicious desserts. I have chosen Basbousa or Basboosa or Semolina cake. Its traditional sweet in East Mediterranean. Basbousa can be prepared many methods, coconut is popular addition with it. The cake will be super soft which is soaked in sugar syrup with the flavor of rose and orange. 


I have some modification in the recipe, I added cardamom powder instead of orange blossom water and added grated coconut instead of desiccated coconut. I tried the sweet with maize semolina, which really turned out great. I can feel outer crispy and inner softness with sugar syrup. I surely recommend with maize rava, you wont get disappointment. 

 Print Friendly and PDF

Category
Cake
Cuisine
Arabic
Preparation Time
4-6 Hours including soaking
Baking Time
15-20 Minutes 
Yields
 12 squares
Source – the cookie shop

INGREDIENTS
Sugar Syrup
Granulated Sugar - 1 Cup 
Water - 1/4 Cup 
Cardamom powder - 1 Tsp  
Rose water - 1 Tsp 
Lemon Juice - 2 Drops 

Semolina Cake 
Maize Semolina - 3/4 Cup 
Powdered Sugar -  5 Tbsp 
Coconut, scraped - 2 Tbsp 
Baking powder - 3/4 Tsp
Sugar Syrup - 1 Tbsp + 1/4 Tsp
Milk - 60 ml
Butter, melted - 1 Tbsp 
Vanilla Essence - 1 Tsp 

METHOD
Preparation of Sugar Syrup 
  • In a bowl add sugar and water melt it completely into thin syrup and switch off the flame. 
  • Add rose water, cardamom powder and lemon juice mix it well and cool it aside. 


Preparation of Semolina Cake 
  • In a mixing bowl, add semolina, powdered sugar, grated coconut, baking powder and mix it well by clean hands. 
  • Make well at the center and keep it aside. 
  • In other mixing bowl add melted butter, sugar syrup, milk and vanilla essence beat it well. 
  • Now pour the wet ingredients into the well of dry ingredients. 
  • Mix it well with your clean hands and pour it in greased baking pan and keep it aside for 4 hours.
  • Preheat the oven at 200 degree Centigrade.  
  • Now draw squares  with sharp edged knife and keep the almonds at the center of each square. 
  • Bake it for 18-20 minutes and take out from oven. 
  • Cut again with same line of squares and again keep it oven for 5 minutes or till golden top. 
  • Meanwhile melt the sugar syrup, at this time it may solidify. 
  • Pour the warm syrup into the rava cake and let it soak for 1 hour. 
  • Serve it warm... 


NOTE 
  • Original recipe calls for orange blossom water instead of cardamom powder. 
  • I used maize semolina instead normal fine rava, but it turns really great. 
  • Add dry coconut instead of fresh grated coconut.
  • Store it air-tight container for 2 days in room temperature or do refrigeration and while serve warm it in Microwave oven for 30-40 seconds.  

I just loved the delight and my dad who loves the soft and crunchy cake more than me. My neighbor asked for more pieces, so soon am going to make again...:)

Thanks +Nupur for the delicious recipe suggestion and thanks +Priya aks for the opportunity in HBC... 
 

9 comments:

  1. I am yet to bake this delicious and addictive semolina cake, love this eggless version..sure gonna bake it this week...you have done it so well viji, looks too tempting :)

    ReplyDelete
  2. wow its seriously addictive and looks so yummy :) Your with yellow semolina looks more attractive .. well done viji perfectly made :)

    ReplyDelete
  3. Cake looks soft and delicious.. Nicely explained with pictures.

    ReplyDelete
  4. yummy cake aks and i love the texture there

    ReplyDelete
  5. Looks delicious wanting to try it soon.

    ReplyDelete
  6. Perfectly made basbousa cake VK :) love those perfect slices love it.

    ReplyDelete
  7. This is on my do list, yet to try it, the cake looks so very tempting dear..

    ReplyDelete
  8. ultimate semo cake...and it looks fab viji... superb cake

    ReplyDelete

Hi am so happy that you have spend your precious time to visit and comment on my recipes, happy to see your comments... if u have any critics and compliments about my blog please comment and do visit regularly and encouraging me!!!

Kindly appreciate you not to post comment with link back to your site/ event, such comment will not be published.

regards,
VIJI




 
Top Food Blogs
Top food blogs