Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, 🎂🍰basbousa 🍰🎂 (semolina cake). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
This cake is Soft and moist with a touch of lemon syrup. Subscribe to my YouTube Channel Here: ⬇ ⬇ ⬇. Hi everyone today recipe is basbousa this is middle Easter famous dessert Very easy to make Please don't forget to subscribe my channel 🤗🤗 Like&share&share ❤.
🎂🍰Basbousa 🍰🎂 (Semolina Cake) is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. 🎂🍰Basbousa 🍰🎂 (Semolina Cake) is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have 🎂🍰basbousa 🍰🎂 (semolina cake) using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make 🎂🍰Basbousa 🍰🎂
(Semolina Cake):
- Make ready 225 g (8 oz) semolina 225 g (8 oz) sugar
- Prepare 340 g (12 fl oz) thick or Greek yoghurt
- Take 50 g (2 oz) or 4 tbsp) melted butter
- Take 24 blanched almonds
- Get 1 tsp baking soda
- Prepare 50 g (2 oz) or 4 tbsp) dessicated coconut (optional)
- Prepare For the syrup
- Prepare 225 g (8 oz) sugar Juice of 1 lemon
- Make ready 1/4 tsp rose water or orange water (optional)
Basbousa, an Egyptian semolina cake with yogurt is one of the best Egyptian desserts that comes out fairly quick. Authentic Egyptian basbousa recipe that is soft and stays soft. A delicious coconut, yogurt and semolina/farina cake that gets sprinkled with nuts and drizzled with syrup to put the final. Shamali cake or semolina cake is one of the most popular desserts in Cyprus.
Instructions to make 🎂🍰Basbousa 🍰🎂
(Semolina Cake):
- Begin by making the syrup. Put 350 ml (12 fl oz) of water in a pan and add the sugar and lemon juice. Bring to the boil with stirring. - Boil the sugar solution vigorously with stirring for 8-10 minutes until the solution starts to look a little syrupy (110°C or 230°F on a candy thermometer). Turn off the heat, carefully stir in the rose water, then leave to cool.
- Put the sugar, semolina and baking soda in a large bowl. Mix well. - Beat the yoghurt into the mixture, followed by the melted butter. - Pour the mixture into a greased 12″ x 8″ (30 cm x 20 cm) baking tray and bake at 180°C for 15 minutes. - Remove the cake from the oven and press the almonds into the sponge so that when you come to cut the cake each piece will have a single almond at the centre. Return to the oven and bake at 180° for a further 20-25 minutes.
- Remove the cake from the oven and allow to cool for 10 minutes. Turn the cake out (it’s best to use two chopping boards for this) and cut the cake into 24 pieces. Return the cake to the baking tray. - Drizzle the syrup over the cake in three batches, allowing each batch to soak into the cake before adding the next. Leave for 2-4 hours to allow the syrup to infuse evenly throughout the cake.
- #Tips: - - You can, of course, use other nuts as decoration. Pistachio or walnuts are common. You can also add in a few tbsp of dessicated coconut if you wish. - - If your cake starts to burn simply place a sheet of baking foil on the top.
It's one of the variations basbousa - traditional Middle East sweet cake. For the first time I tried shamali at one of the local fish taverns. It was served with coffee as a compliment from chef. This traditional Middle Eastern dessert comes together in just one bowl. Not all cakes have to involve three layers, chocolate frosting and birthday candles.
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