Basbousa
A beloved Middle Eastern semolina cake soaked in sweet syrup, often infused with rose or orange blossom water. With its soft, moist texture and a hint of coconut, this dessert is perfect for satisfying any sweet tooth.
Makes:
- 12-15 portions
Ingredients:
- 1 cup semolina
- 1 cup powdered milk
- ½ cup sugar
- ½ cup vegetable oil
- 2 cans cream (Qashta or clotted cream)
- 1 Tbsp baking powder from Foster Clark’s
- 1 tsp vanilla essence from Foster Clark’s
- ½ teaspoon salt
- 1 sachet whipped cream from Foster Clark’s
- 115ml cold milk
For the syrup:
- 1 cup sugar
- 1 cup water
- 2 tsps rose water (optional)
Preparation:
- 1. In a bowl, mix semolina and powdered milk.and top with nuts.
- 2. Add oil, baking powder, sugar, vanilla & cream, and mix.
- 3. Pour onto baking tray and bake at 180℃ bake in the middle of your oven until edges start to brown (about 10 minutes)
- 4. Move the basbousa up to the higher shelf and let it continue cooking until golden brown (from 15 to 20 minutes).
- 5. Prepare whipping cream by adding the sachet with cold milk in a deep bowl and beat on high speed with hand or electric mixer for about 4 minutes or until the topping thickens and forms light, fluffy peaks
- 6. Remove the basbousa from oven and add syrup.
- 7. Cut into squares and serve with whipped cream.
Made With
