Basbosa, also known as semolina cake, is a traditional Middle Eastern dessert that’s moist, sweet, and often topped with a creamy layer or a simple syrup. This version features a rich cream topping, making it extra indulgent. Below is a detailed recipe with step-by-step instructions, variations, and tips to help you create the perfect Basbosa.
Ingredients
For the cake:
- 2 cups fine semolina
- 1 cup granulated sugar
- 1 cup plain yogurt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
For the cream topping:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For the syrup (optional):
- 1 cup water
- 1 cup granulated sugar
- 1 tsp lemon juice
- 1 tsp rose water or orange blossom water (optional)
Preparation
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Step 2: Make the Cake Batter
- In a large bowl, mix the semolina, sugar, baking powder, and salt.
- Add the yogurt, melted butter, milk, and vanilla extract. Stir until well combined and smooth.
- Pour the batter into the prepared baking dish and spread it evenly.
Step 3: Bake the Cake
- Bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool completely.
Step 4: Prepare the Syrup (Optional)
- In a small saucepan, combine the water, sugar, and lemon juice. Bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Remove from heat and stir in the rose water or orange blossom water (if using). Let the syrup cool.
Step 5: Make the Cream Topping
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the cream evenly over the cooled cake.
Step 6: Add the Syrup (Optional)
- If using syrup, drizzle it evenly over the cake. Allow the cake to absorb the syrup for at least 30 minutes before serving.
Step 7: Serve and Enjoy
- Cut the cake into squares or diamonds and serve at room temperature or chilled.
Variations
- Coconut Basbosa: Add 1/2 cup shredded coconut to the cake batter for a tropical twist.
- Nutty Basbosa: Sprinkle chopped pistachios, almonds, or walnuts on top of the cream layer for added crunch.
- Chocolate Basbosa: Add 1/4 cup cocoa powder to the cake batter and top with chocolate ganache instead of cream.
Cooking Notes
- For a lighter cake, you can replace half of the semolina with all-purpose flour.
- Ensure the cake is completely cool before adding the cream topping to prevent melting.
- If you prefer a less sweet cake, reduce the amount of syrup or omit it entirely.
Serving Suggestions
- Serve with a cup of Arabic coffee or tea for an authentic Middle Eastern experience.
- Garnish with fresh berries or a sprinkle of cinnamon for extra flavor.
Tips
- Use fine semolina for the best texture. Coarse semolina can make the cake gritty.
- If the cream topping is too soft, refrigerate the cake for 1-2 hours before serving.
- Store leftovers in the refrigerator for up to 3 days.
Prep Time:
- 15 minutes
Baking Time:
- 30-35 minutes
Cooling Time:
- 1 hour
Total Time:
- About 1 hour 50 minutes
Nutritional Information (per serving, serves 12):
- Calories: 320
- Protein: 5g
- Sodium: 120mg
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 1g
FAQs
Can I make Basbosa without syrup?
Yes, the syrup is optional. The cake is delicious on its own or with just the cream topping.
Can I use ghee instead of butter?
Yes, ghee can be used for a richer flavor.
Can I freeze Basbosa?
Yes, you can freeze the cake without the cream topping. Thaw in the fridge and add the cream before serving.
Conclusion
Semolina Cake with Cream (Basbosa) is a delightful dessert that combines the unique texture of semolina with the richness of cream and the sweetness of syrup. Perfect for celebrations or everyday treats, this cake is sure to become a favorite. Enjoy making and sharing this delicious recipe!
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