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Ingredients

Adjust Servings:
FOR THE CAKE
2 cups Semolina
1/2 cup Sugar
3/4 tsp Baking Powder
1/2 cup Ccoconut
3/4 cup Milk
3/4 cup-1 tbsp Butter
1/4tsp Salt
Few drops Vanilla extract
Few Blanched almonds
FOR THE SUGAR SYRUP
1 cup Sugar
1/2 cup Water
1tsp Lemon juice
1/4 tsp Rose essence

Nutritional information

3418
Calories
600g
Carbohydrate
212.82g
Fat
44.65g
Protein
16.8g
Fiber
118mg
Sodium
476mg
Potassium

Basbousa-Eggfree

Cuisine:
  • 1 Hr 10 mins
  • Serves 6
  • Medium

Ingredients

  • FOR THE CAKE

  • FOR THE SUGAR SYRUP

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Today is the second day of this Mega marathon where we will be baking bakes from around the world in the alphabetical order and today for the alphabet B, from my kitchen is a baked dessert from Egypt called Basbousa. It is a soft moist cake made with semolina and coconut and is mildly sweetened. I had bookmarked the eggless version of this cake from Sapana’s blog and we all loved it.This semolina cake was very easy to put together and bake and the result was just amazing.

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Steps

1
Done

FOR THE SUGAR SYRUP

Heat water and sugar in a pan. Boil them till the sugar dissolves completely and it starts to boil. Add lemon juice and mix well. Keep aside.

2
Done
30 mins

FOR THE CAKE

Mix semolina, baking powder, coconut, sugar and salt in a bowl

3
Done

To this add the melted butter and milk and stir well to get a thick batter which is not too dry

4
Done

Grease a 6" cake tin. Line it with parchment paper and grease the paper too.
Now pour the batter into it. Level it with a flat ladle and let the batter rest in the refrigerator for 20 mins

5
Done

PREHEAT THE OVEN TO 180C

Now remove the tin, cut the cake into diamonds, place an almond into each square and bake in the preheated oven at 180C for 20 mins

6
Done

Now take out the cake, make the cuts again on the already cut cake, place it back in the oven and bake for another 20 mins till it starts to brown a little on the sides

7
Done

When the cake is done, remove it from the oven, pour the sugar syrup on it and let it soak for an hour

8
Done

Cut the pieces and serve and you can refrigerate and eat it the next day too

Did you like the recipe?

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15 Comments Hide Comments

Stunning combo of sooji and coconut. This has been forever on my to-do list but since I had decided to bake yeast based bakes this month, I had to put it in the back burner.

I love this cake and I can see that you have done a super job with it. The almonds , the sugar syrup, coconut …and of course semolina make this quite like an Indian sweet.absolutely delicious.

This looks so tempting. ‘Soaked in sugar syrup’ is one of my favorite phrases. Yumm…have to try this asap!

eye pleasing color…the cake looks easy the way you have explained, but it has many stages so i am sure it is a bakers test which you have passed with distinction 🙂

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Veena

previous
Ugadi Pachadi
next
Cicek Pogaca
previous
Ugadi Pachadi
next
Cicek Pogaca

15 Comments Hide Comments

Stunning combo of sooji and coconut. This has been forever on my to-do list but since I had decided to bake yeast based bakes this month, I had to put it in the back burner.

I love this cake and I can see that you have done a super job with it. The almonds , the sugar syrup, coconut …and of course semolina make this quite like an Indian sweet.absolutely delicious.

This looks so tempting. ‘Soaked in sugar syrup’ is one of my favorite phrases. Yumm…have to try this asap!

eye pleasing color…the cake looks easy the way you have explained, but it has many stages so i am sure it is a bakers test which you have passed with distinction 🙂

Add Your Comment