Basboosa Suji Cake Arabic Semolina Cake Recipes

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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

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

BASBOUSA: ALMOND COCONUT SEMOLINA CAKE RECIPE



Basbousa: Almond Coconut Semolina Cake Recipe image

Basbousa is an Egyptian semolina cake drenched in syrup. Today, I'm sharing my aunt Maha's special recipe!

Provided by The Mediterranean Dish

Categories     Dessert

Time 1h

Number Of Ingredients 12

1/2 cup plus 2 tbsp unsalted butter
1 cup sugar
1 cup plain yogurt
1 cup fine semolina PLUS 1 cup coarse semolina (or 2 cups coarse semolina or 2 cups original Cream of Wheat enriched farina)
1/3 cup milk
1 tsp baking powder
1/4 cup sweetened shredded coconut or coconut chips
1/4 cup shaved almonds
1 1/2 cup sugar
1 3/4 cup water
1 short cinnamon stick
1/4 tsp lemon juice

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the butter in a small bowl and melt in the microwave. Set aside.
  • In a large mixing bowl, combine together the sugar and yogurt. Now add in the semolina, baking powder and milk. Finally stir in the melted butter, and let the mixture sit briefly so that the butter is absorbed.
  • Transfer the semolina mixture into a lightly greased 9"-round cake pan or baking dish. Bake in the 350 degrees F-heated oven for about 40-45 minutes. If necessary, broil ever so briefly so that the top of the basbousa gains color. Watch carefully. When ready, remove from oven.
  • While the cake is baking, prepare the cinnamon simple syrup. In a small sauce pan or pot, combine the sugar, water and cinnamon stick. Bring to a boil on high heat, stirring until sugar dissolves. Turn heat to low and let cook for a few minutes until the syrup thickens. Remove from heat and stir in the lemon juice. Let cool completely, then remove the cinnamon stick.
  • As soon as the basbousa is removed from the oven, pour the cool syrup on the hot basbousa. Let cool completely; syrup must be absorbed into the cake. For best result, let it sit for 1 hour before serving.
  • When ready to serve, top the cake with the coconut chips and the coconut and shaved almonds. Slice and enjoy!

Nutrition Facts : Calories 625 calories, Sugar 64.6 g, Sodium 23.6 mg, Fat 22 g, SaturatedFat 11.2 g, TransFat 0 g, Carbohydrate 99.8 g, Fiber 2.3 g, Protein 9.7 g, Cholesterol 43.6 mg

BASBOOSA - SUJI CAKE (ARABIC SEMOLINA CAKE)



Basboosa - Suji Cake (Arabic Semolina Cake) image

this is an extraordinary recipe that i created by mixing different basboosa recipes til i found the perfect recipe for me.its not grainy nor is it cake-like.its just plain delectable.this can be made a day ahead for any kids or adult party or any religious celebration or just as a desert.i promise you'll be greatly appreciated for it.its easy and qiuck.could you ask for more........ if you're looking for a sweet treat, this is it.

Provided by starbon

Categories     Candy

Time 50m

Yield 30-40 small squares, 15-20 serving(s)

Number Of Ingredients 16

2 cups sugar
2 cups water
1 medium lime, zest of
1 medium lemon, zest of
1 teaspoon rose essence or 1 teaspoon rose water
3 teaspoons honey
3 cups semolina cream of wheat
1/2 cup flour
1 cup white sugar
3 eggs
1 medium lemons or 1 medium lime, which the peel was used for the syrup
1 cup soured milk, squeeze the lime or 1 cup lemon, into 1 cup of milk to make this
16 tablespoons butter
1/2 teaspoon baking powder
whole almond, for garnishing
unsalted pistachios, for garnishing

Steps:

  • For the syrup:.
  • put all the ingredients together except for the rose water in a pot and bring to a boil.when it starts to boil, put in the rose water and let boil.it should look like syrup but should not be thick.don't let it reduce too much.let it sit while the cake is baking.
  • for the cake:.
  • while the syrup is put to boil, start the mixture of the cake.mix butter and sugar together(before doing this, make ure butter is very soft.cutting it up in small cubes always help).do not use a hand mixer or a cake mixer (this causes it to be too airy and we don't want this) but, use a fork or a potato masher.the butter and sugar does not need to be melted into each other.
  • now add the eggs and the dried ingredients to this.lastly, add in the soured milk.mix into the mixture and pour into a buttered dish.it should only be poured 1 inch in height.
  • put into oven at 325 degrees for 20 mins, then take out and cut into squares depending on the sizes you want and place back into oven for 5 - 10 mins.take out and pour sugar syrup all over the cake,making sure that the whole cake gets enough syrup.let cool and eat.
  • the pistachios can be crushed and sprinkled over entire cake and an almond goes on each square.
  • nb:it tastes alot better the next day so this can be made a day ahead.

Nutrition Facts : Calories 436.8, Fat 14.4, SaturatedFat 8.5, Cholesterol 76.5, Sodium 123.3, Carbohydrate 72.4, Fiber 1.8, Sugar 42.1, Protein 6.1

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