Recipe of Ultimate Coconut Basbousa (semolina cake)

Coconut Basbousa (semolina cake). A classic Middle Eastern dessert cake made with semolina and coconut, soaked in rose or orange blossom flavoured sugar syrup. Mix the semolina, coconut, sugar, baking soda, and the butter in a large bowl. Use your hands to incorporate the butter with the other ingredients until mixed well.

A delicious coconut, yogurt and semolina/farina cake that gets sprinkled with nuts and drizzled with syrup to put the final. Treat your taste buds to the super moist and decadent Middle Eastern (Egyptian) classic made with semolina and coconut. With the added sweetness from rose flavored sugar syrup, this cake is the ideal way to take your celebrations to the next level. You can cook Coconut Basbousa (semolina cake) using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Coconut Basbousa (semolina cake)

1. It's 2 cups of semolina.
2. It's 1 cup of desiccated coconut.
3. Prepare 1 cup of ghee (clarified butter).
4. Prepare 1 tin of condensed milk (sweetened 397 gms).
5. Prepare 1 of & 1/4 cup water.
6. It's 1 tablespoon of baking powder.
7. It's of OPTIONAL: pinch of vanilla powder and pinch of cardamom powder.
8. It's of SUGAR SYRUP : 3 cups water, 3/4 cup sugar, 1 lemon slice, few cardamom pods.

If you are using a baking dish that is slightly bigger than the required dimensions you will need to. Basbousa cake is a dessert from the Middle East that is made primarily from a semolina flour. The coconut taste really shines through. It also helps bind the cake really well, giving you a lovely Fine semolina will have a tendency to crumble very easily.

Coconut Basbousa (semolina cake) step by step

1. Mix ghee and condensed milk. Add in semolina and coconut. Add cardamom powder, vanilla, baking powder. Finally add water and mix till smooth. Top with sliced almonds and pistachios if you have some. Let this mixture sit for atleast 30 minutes !.
2. Grease a rectangular wide baking dish. You don’t want the layer to be too thick. Pour in batter and bake in a pre heated oven for 30-35 mins at 190c. Turn the top on for the last 7-8 mins to brown the top. Basically there isn’t much cooking, just want the liquid to dry up so once a skewer inserted comes out clean, it should be good to go..
3. Side by side, bring 3 cups of water to boil with 3/4 cups of sugar. Add squeeze of lemon juice and leave a lemon slice in. You can add some cardamom pods too. Boil for 7-8 minutes, you need about 2.5 cups of liquid. It doesn’t need to become a thick consistency! But it does need to be very hot when the basbousa comes out of the oven..
4. Once basbousa is out of the oven, pour strained sugar syrup over it. All sides and in the Centre. Let it rest for about two hours. Then cut into squares or rectangles or even diamonds and enjoy!.
5. Serving tip: use cupcake liners / wrappers to serve individual pieces !.

So the fine variety is to be avoided. Yotam Ottolenghi and Sami Tamimi explore a region of rich, cross-cultural culinary traditions in Jerusalem. Eggless Basbousa or Coconut Semolina Cake is a middle eastern dessert where semolina, coconut and yogurt get baked with butter and nuts. It soaks for two hours in an orange flavored sugar syrup, served with coffee or tea and enjoyed over stories and laughter. Basbousa! the beauty of this popular classic Middle Eastern cake fool you.

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