COCONUT BASBOUSA
This Coconut Basbousa is an easy and delicious Middle Eastern dessert. Made with semolina, this dessert has a sweet, nutty flavor to it. Paired with the shredded coconut, this dessert is so flavorful!
Provided by Mariam E.
Categories Dessert
Time 1h55m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F.
- Mix all cake batter the ingredients in a stand mixer bowl on slow speed until well combined.
- Brush a non stick 9 x 13 x 3 inch pan with tahini paste (both bottom and sides). Pour in the batter and spread the dough out with a spatula or your palm to even is out. Cover and let the batter rest for 1hr to absorb all the moisture.
- Cut out the Basbousa into whatever shape you want. Squares and Diamonds are best. Place a piece of half an almond on top of each piece.
- Bake in the oven for about 45 minutes until golden brown in color. You can turn on the top broiler for a couple of minutes before removing it from the oven to add a more deeper brown color to the top if needed. Watch closely if you do that.
- Right when you remove from the cake from the oven, evenly pour out the sugar syrup onto the cake. I like using a squeezable dispenser bottle to do that.
- Let the cake completely cool at room temperature before cutting through to get a perfect cut. Sprinkle some shredded coconut on the Basbousa before serving.
Nutrition Facts : Calories 347 kcal, Carbohydrate 49 g, Protein 5 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 2 mg, Sodium 161 mg, Fiber 3 g, Sugar 31 g, ServingSize 1 serving
BASBOUSA: ALMOND COCONUT SEMOLINA CAKE RECIPE
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
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
BASBOUSA - SEMOLINA CAKES WITH SYRUP
From Saad Fayed, I love basbousa with coffee after a good meal. They are just enough to add that extra "umpf" to a meal. The syrup is not too sugary, but sweet enough to satisfy a sweet tooth. Cooling period of 20 minutes not included.
Provided by Nana Lee
Categories Dessert
Time 48m
Yield 30 serving(s)
Number Of Ingredients 14
Steps:
- Prepare syrup first.
- Dissolve sugar inwater in a medium saucepan.
- Add lemon juice and bring to a boil.
- Once the syrup begins to boil, add in honey.
- Reduce heat and allow to slowly boil for about 8-10 minutes.
- Remove from heat and set aside.
- Preheat oven to 350ºF.
- Lightly grease and flour a 9x12 baking dish.
- Cream together butter and sugar in a mixing bowl. Add eggs and vanilla.
- In a separate bowl, combine semolina, baking powder, and baking soda.
- Slowly add to butter and egg mixture.
- Stir in milk.
- Pour mixture into baking dish and smooth with spoon.
- Take a butter knife and make diagonal lines from left to right and complete to make diamond shapes.
- Place an almond in the center of each diamond.
- Bake for 25 minutes.
- Remove cake from oven and pour syrup over cake until no more can be absorbed.
- Allow to cool for 20 minutes.
- Serve immediately with a dollop of whipped cream.
Nutrition Facts : Calories 162, Fat 3.8, SaturatedFat 2.2, Cholesterol 21.4, Sodium 197.5, Carbohydrate 30.4, Fiber 0.4, Sugar 22.1, Protein 2.1
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