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Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan, or line it with parchment paper.
2. Prepare the Cake Batter:
In a large mixing bowl, combine the semolina, flour, sugar, baking powder, and desiccated coconut (if using). Stir these dry ingredients together until well mixed.
Add the yogurt, melted butter, milk, vanilla extract, and egg to the dry ingredients. Mix until you get a smooth batter. It should be thick, but spreadable. If the batter feels too thick, add a little more milk to reach the right consistency.
3. Bake the Cake:
Pour the batter into the prepared baking pan and smooth the top. You can score the top lightly with a knife to create square or diamond-shaped pieces once the cake is baked. This step will help when cutting the cake later.
Bake the cake in the preheated oven for 30-35 minutes or until it turns golden brown on top and a toothpick inserted into the center comes out clean.
4. Prepare the Syrup:
While the cake is baking, prepare the sugar syrup. In a small saucepan, combine the sugar, water, and lemon juice. Bring to a boil over medium heat, stirring to dissolve the sugar. Once it reaches a boil, lower the heat and let it simmer for 8-10 minutes until it thickens slightly. Remove from heat and stir in the rose water, if using. Set the syrup aside to cool.
5. Prepare the Cream:
In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until it forms soft peaks. Set aside in the refrigerator until ready to serve.
6. Soak the Cake:
Once the cake is done, remove it from the oven and immediately pour the cooled syrup over the hot cake. The cake will absorb the syrup, becoming soft and moist. Allow the cake to rest for about 10 minutes so it can fully soak up the syrup.
7. Serve:
Once the cake has cooled slightly, cut it into squares or diamonds along the scored lines. Top each piece with a dollop of whipped cream and, if desired, garnish with slivered almonds or shredded coconut.
Why This Recipe Works:
- Semolina’s Texture: Semolina provides a dense yet soft texture that’s perfect for soaking up the syrup, creating a moist and flavorful cake.
- Syrup Soak: The syrup is a crucial element in Basbousa—it infuses the cake with sweetness, making every bite melt in your mouth.
- Creamy Topping: The whipped cream adds a rich, smooth contrast to the sweetness and syrup-soaked texture of the cake.
- Versatile Flavors: The addition of rose water in the syrup gives the cake a traditional Middle Eastern flavor, but feel free to skip it if you prefer a simpler taste.
Tips for the Perfect Basbousa:
- Soaking Time: Be sure to pour the syrup over the cake while it’s still hot. This will allow it to soak in properly, making the cake extra moist.
- Customize the Flavors: If you want to give your Basbousa a different twist, you can add a teaspoon of orange blossom water or vanilla to the syrup for a unique flavor profile.
- Storage: Basbousa stays fresh for several days. Store it in an airtight container at room temperature for up to 3 days, or refrigerate for a longer shelf life.
Final Thoughts:
This Semolina Cake with Cream (Basbousa) is the ultimate dessert for anyone who enjoys moist, syrup-soaked cakes with a touch of creamy sweetness. Its simple ingredients and easy preparation make it a great option for both beginners and experienced bakers. Whether you’re making it for a festive celebration or simply to treat yourself, Basbousa is a delicious, comforting dessert that’s sure to leave an impression.
The combination of the soft, semolina cake, sweet syrup, and creamy topping creates a flavor and texture experience that’s nothing short of heavenly. Give this recipe a try, and indulge in one of the Middle East’s most cherished desserts!
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