🎂🍰 Basbousa 🍰🎂(Semolina Cake)

Name: How to cook 🎂🍰 Basbousa 🍰🎂(Semolina Cake) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 people
Cuisine: Us

Introduce

Chef :

Irum Zaidi Home Cooking

🎂🍰 Basbousa 🍰🎂(Semolina Cake)

This is a traditional #Middle #Eastern sweet cake that originated in Egypt, also known as hareesa or revani, is made from semolina soaked in syrup. This lower-fat version is perfect for Iftar!

Ingredient

Food ration :

24 people

225 g (8 oz)

or 4 tbsp) dessicated coconut (optional)

225 g (8 oz)

rose water or orange water (optional)

Cooking instructions

* Step 1

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.

* Step 2

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.

* Step 3

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.