Basbousa From Smat

  • recipe

    Basbousa from SMAT


    Proudly from Dubai

Dish TypeDessert
Prep Time45
Cook Time0
INGREDIENTS Total items( 15 )
  • recipe Foster Clarks Vanilla Essence
    5 g
  • recipe Sis Fine Granulated Sugar
    650 g
  • recipe Lemon South Africa
    5 g
  • recipe Nada Greek Yogurt Plain
    180 g
  • recipe Crown Semolina
    180 g
  • recipe Bayara Coconut Powder
    180 g
  • recipe Foster Clarks Baking Powder
    10 g
  • recipe Mina Lemon Salt
    1 g
  • recipe Afia Corn Oil
    75 g
  • recipe Nestle Nido Fortified Milk Powder Tin
    260 g
  • recipe Rabee Rose Water
    7 g
  • recipe Al Ain Egg Medium
    4 pcs
  • recipe Safa Corn Starch
    100 g
  • recipe Puck Whipping Cream
    120 g
  • recipe Sis Icing Sugar
    80 g

How to Make

  • Preheat the oven to 150 C
  • In a large mixing bowl, combine all the dry ingredients
  • Mix and add the egg, oil, vanilla essence, Basbosa cream and yoghurt in this order
  • Mix with a blender until the batter has a silky smooth consistency
  • Set the mixture in the fridge for 10 minutes, then divide it into two cake pans
  • Set the oven to 200 C, and immediately bake the cakes for 10 minutes
  • Remove both cakes, add ashta cream on top while its hot, and spread and flatten the ashta cream evenly using a spatula
  • Put the cakes back into the oven for 30 minutes at 200 C
  • Once the cake is ready, reheat the sugar syrup prepared and pour it on the top of the cake while its hot.
  • Allow the cake to cool down and serve it at room temperature. You can top it with pistachio nuts or the remaining ashta