Basboosa Haressa Semolina Cake Recipes

BASBOOSA - EASY SEMOLINA CAKE

Basboosa - Easy Semolina Cake image

This has been a favorite dessert in many Middle Eastern and North African countries- this is my mother's recipe. It's very simple and easy to remember.

Provided by Doraholix

Categories Dessert

Time 1h

Yield 9-12 serving(s)

Number Of Ingredients 11

Ingredients

1 cup semolina flour
1 cup yogurt
1 cup sugar
1 cup butter
2 tablespoons baking powder
2 beaten eggs
3 cups sugar
1 cup water
1 teaspoon vanilla
1/2 lemons or 1/2 lime
1 cinnamon stick

Steps:

First make the cake:.
Preheat oven to 350.
Mix together flour, sugar, and baking powder very well in large bowl.
Melt butter, add into mixture.
Add yogurt into the mixture, mix well.
Add eggs, mix well again.
Beat mixture for 2 minutes til there are no lumps.
Pour into 9 X 13 inch baking pan brushed with very little oil.
Bake in middle rack of oven for 45 minutes.
While the cake bakes, prepare the syrup:.
Mix 3 cups sugar & one cup water in a pot, put on stove on high heat.
Add in vanilla and cinnamon stick. Stir well.
Squeeze half lemon into mixture, drop the lemon itself in there after squeezing.
Mix well, let boil for 1 minute, remove from heat.
After cake is a golden color (after about 45 mins), remove from oven, and let cool for about 5 minutes.
Pour syrup onto the whole cake, let cool. Cut into as many pieces as you like.
Enjoy!

Nutrition Facts : Calories 628, Fat 22.6, SaturatedFat 13.9, Cholesterol 99.1, Sodium 452.4, Carbohydrate 104.8, Fiber 0.8, Sugar 90.2, Protein 5

BASBOOSA- HARESSA SEMOLINA CAKE

Basboosa- Haressa Semolina Cake image

So many versions of this exist and I have tried them all.. This northern middleeast version (syria-lebanon-jordan) doesn't use eggs and so tastes less cake like. This is my favourite version and it is the classic one! I only use one heaped cup of coarse ground semolina, to make thin squares.

Provided by sherazade

Categories Dessert

Time 1h

Yield 15 pieces, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup semolina
1 cup Greek yogurt
1 cup caster sugar
1 cup oil
1 1/2 teaspoons baking powder
blanched almond (optional)
1 1/2 cups sugar
2 cups water
lemon juice

Steps:

Make the syrup first. you can even make it hours before as it needs to be cool, or just make it directly before making the batter. Boil the water with the sugar for about 10 minutes till it is thick and syrup- like. turn off the heat, and add a just a squeeze of fresh lemon.
In a bowl mix the semolina, yoghurt, sugar, baking powder and oil well. spread it onto a 9 by 12 inch approx baking dish or pyrex. place in a preheated oven at 200 degree farenheit for 30-40 minutes till solid (but not biscuit like).
Cut it diagonally and then again to make little diagnoal squares. place a blanced almond on each shape.
grill for about 3-4 minutes till the top is gold.
pour the cool syrup over, should be absorbed.
do not remove from the dish till it is cool as it will fall apart!

Nutrition Facts : Calories 744.5, Fat 36.6, SaturatedFat 4.8, Sodium 94.2, Carbohydrate 103.9, Fiber 1.1, Sugar 83.2, Protein 3.5

BASBOUSA (SEMOLINA AND ALMOND DRIZZLE CAKE)

Basbousa (Semolina and Almond Drizzle Cake) image

Basbousa is a semolina cake that's soft, dense, and flecked with texture throughout. Traditionally, the cake pan is greased with tahini for a toasty crust.

Provided by Salma Hage

Yield Makes one 8-inch (20-cm) square cake

Number Of Ingredients 13

Ingredients

1 Tbsp. tahini, for greasing
2½ cups (12 oz. or 350 g) fine semolina
½ cup (3 oz. or 100 g) superfine or sugar
1 tsp. baking powder
1 tsp. baking soda
½ cup (4 fl oz. or 120 ml) milk
½ cup (4 oz. or 120 g) plain yogurt
3 ½ oz. (100 g) unsalted butter, melted
16 blanched almonds
¾ cup (4 oz. or 120 g) superfine or caster sugar
Grated zest and juice of 1 lemon
1 bay leaf
1 Tbsp. rose water or orange blossom water

Steps:

Heat the oven to 350°F or 180°C and grease an 8-inch (20-cm) square baking pan with the tahini.
Put all the dry ingredients for the cake into a large mixing bowl and mix to combine. Add the milk, yogurt, and melted butter, then use an electric whisk to beat until it forms a smooth, creamy batter.
Pour the batter into the prepared pan, then arrange the almonds in a 4 x 4 grid pattern on the cake, so that each slice will have an almond in the center when sliced. Bake in the hot oven for 40 minutes.
While the cake is cooking, make the syrup by putting all of the ingredients into a saucepan with ½ cup (4 fl. oz. or 120 ml) of water. Let the sugar dissolve over a moderate heat, then turn the heat up and boil until it has a syrupy consistency (about 10 minutes). Remove from the heat and allow to cool slightly.
Remove the cake from the oven and, while it's still hot, pour the syrup all over it. Allow the cake to stand in the pan for 20 minutes to absorb the syrup, then slice into 16 squares and serve.

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