Basbousa Semolina Cake

  • recipe

    Dessert
    Basbousa Semolina Cake

    recipe

    Zahra Abdalla

Servings4
Dish TypeDessert
Prep Time40
Cook Time0
INGREDIENTS Total items( 16 )
  • recipe Crown Semolina
    1 cup
  • recipe SIS Sugar
    2 cup
  • recipe Bayara Coconut Powder
    0.5 cup
  • recipe Puck Cooking Cream
    0.35 cup
  • recipe Lurpak Unsalted Butter Block
    0.5 cup
  • recipe Foster Clarks Vanilla Essence
    1.5 tsp
  • recipe Foster Clarks Baking Powder
    3 tsp
  • recipe Al Ain Egg Medium
    3 pcs
  • recipe Nezo Fine Sea Salt
    1 pinch
  • recipe Bayara Almond Jumbo
    0.25 cup
  • recipe Bayara Cashew Jumbo
    0.25 cup
  • recipe Bayara Pistachio Kernels Jumbo
    0.25 cup
  • recipe Bayara Hazelnut Shelled
    0.25 cup
  • recipe Arwa Water
    1 cup
  • recipe Yamama Orange Blossom Water
    1 tbsp
  • recipe Mina Cinnamon Stick
    1 stick

How to Make

  • Preheat oven at 180°C. Grease a 10-inch baking pan.
  • In a large mixing bowl add the semolina, sugar, desiccated coconut, heavy cream, butter, vanilla essence, baking powder, eggs and salt; mix ingredients together until thoroughly combined. Pour the mixture into baking pan and layer the nuts over the mixture. Bake for about 30–35 minutes.
  • To prepare the syrup, combine the sugar, water and cinnamon stick in a small saucepan and bring to a boil over medium-high heat. Stir until the sugar is dissolved. Then lower the heat and leave to simmer for 20 minutes without stirring until the syrup thickens Remove from heat, stir in orange blossom, and leave to cool.
  • Gradually pour the cooled syrup over the hot cake. Cool, allow to rest, ideally overnight, and serve.