Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, basbousa cake (middle yeast recipe) semolina cake. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Basbousa Cake (middle Yeast Recipe) Semolina Cake is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Basbousa Cake (middle Yeast Recipe) Semolina Cake is something that I’ve loved my entire life. They’re fine and they look wonderful.
Basbousa is a traditional Egyptian - middle eastern sweet cake. Basically Basbousa (also known as revani or harissa) cake is a semolina cake with coconut. Authentic Egyptian basbousa recipe that is soft and stays soft.
To begin with this particular recipe, we must prepare a few ingredients. You can cook basbousa cake (middle yeast recipe) semolina cake using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Basbousa Cake (middle Yeast Recipe) Semolina Cake:
- Take 11/2 cup rava suji / semolina
- Take 3/4 cup castor sugar
- Make ready 1/4 cup butter melted or oil
- Prepare 1/4 cup desecrated coconut
- Make ready 1 tsp baking powder
- Make ready Pinch salt
- Get 1/4 cup curd
- Make ready 1 cup milk
- Make ready For Syrup
- Get 1/4 cup sugar
- Prepare 1 cup water
- Take 1 tbsp lemon juice
- Take 1 " cinnamon stick
- Take 1/2 cardamom powder
- Get Few saffron string
I really liked unusual taste and moist. This cake is very popular all over the Middle East and every country makes it slightly different. For example, In Syria and Palestine they make the recipe with I use yogurt or sour cream because it give the cake a creamy flavor that's irresistible. Basbousa Aka Harissa (Coconut Yogurt Semolina Cake).
Instructions to make Basbousa Cake (middle Yeast Recipe) Semolina Cake:
- Collect all the ingredients at on place
- In a mixing bowl add dry ingredients semolina salt baking powder not soda at this time
- In another bowl blend butter and sugar till creamy add vanilla essence mix well add curd and mix
- Add dry semolina mix in to it in small batches at a time mix with spetula add milk little at a time add coconut powder and mix all the mixture together consistency should be little loose if required add little more milk let it rest for 10 minutes
- Other side in a pan make sugar syrup on the flame add water and sugar and lemon juice give a boil by adding cinnamon and cardamom and saffron sting or 1/2 tsp yellow colour
- Grease the cake tin and place parsment paper pour the batter bake it in the preheated oven at 180 degree for 30 to 35 minutes
- In baked hot cake pearce with knife over the cake just two three times and pour the sugar syrup on it remember syrup should be cold at room temperature and cake should be hot so it will absorb the syrup well
- Here it is delicious cake loaf cut in pieces it is healthy and filling full recipe
- I have taken 3/4 cup granulated semolina and to 3/4 I have grind it in mixture jar so cake should give hold other wise cake will become so crumbled
Basbousa cake is a dessert from the Middle East that is made primarily from a semolina mixture. It is popular throughout Middle Eastern countries as well as North Africa, Iran, Greece and You will need coarse ground semolina for this recipe in order to get the right texture and consistency for the cake. This Basbousa Recipe - Semolina Cake is dense yet soft and has a melt-in-the-mouth texture. I cut the basbousa into wedges although they are often cut It is a semolina cake drenched in syrup. It originates from the Middle East and is now popular in parts of Europe too.
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