Love this basbousa and that is great looking one. Love the texture you have got. The best part is seeing the cake soak up the sugar syrup 🙂
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:
Ingredients
-
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
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.
Steps
|
1
Done
|
FOR THE SUGAR SYRUPHeat 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 CAKEMix 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. |
|
5
Done
|
PREHEAT THE OVEN TO 180CNow 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 |
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
[inlinkz_linkup id=693881 mode=1]
Did you like the recipe?
You can leave me an answer, a comment or a suggestion.
15 Comments Hide Comments
Add Your Comment
15 Comments Hide Comments
I have never tasted this one but going by the ingredients, it looks yum.The pic with the nuts looks inviting..
That’s a very pretty looking cake with those almonds on top. Yummy!!
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!
Yummu yummy dish and same pinch!! It is indeed and easy and awesome bake from Egypt!!
What a stunning cake Veena, so sad I missed this out..:(..and yes it was on my list to make as well. I will have to make it sometime soon..
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 🙂
I like your version. It’s amazing how one recipe has so many versions right. Moist & delicious Basbousa!
That looks super delicious. Love the egg free version.
Wish i get few slices rite from your lappy screen, am in love with this egg free basbousa, beautifully baked basbousa.
I had made Basbousa free days back and just loved it. Yours look so good to resist
super egg free basbousa… Loved the texture.
The cake looks super delicious and absolutely stunning. Thanks for the mention dear.
Love this basbousa and that is great looking one. Love the texture you have got. The best part is seeing the cake soak up the sugar syrup 🙂
I have never tasted this one but going by the ingredients, it looks yum.The pic with the nuts looks inviting..
That’s a very pretty looking cake with those almonds on top. Yummy!!
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!
Yummu yummy dish and same pinch!! It is indeed and easy and awesome bake from Egypt!!
What a stunning cake Veena, so sad I missed this out..:(..and yes it was on my list to make as well. I will have to make it sometime soon..
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 🙂
I like your version. It’s amazing how one recipe has so many versions right. Moist & delicious Basbousa!
That looks super delicious. Love the egg free version.
Wish i get few slices rite from your lappy screen, am in love with this egg free basbousa, beautifully baked basbousa.
I had made Basbousa free days back and just loved it. Yours look so good to resist
super egg free basbousa… Loved the texture.
The cake looks super delicious and absolutely stunning. Thanks for the mention dear.