Basboosa Easy Semolina Cake Food

BASBOUSA: ALMOND COCONUT SEMOLINA CAKE RECIPE

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!

BASBOOSA

Steps:

• In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
• In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
• Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
• Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.

BASBOUSA

Steps:

• Heat oven to 350F.

BASBOOSA - EASY SEMOLINA CAKE

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!

BASBOUSA SEMOLINA CAKE

Steps:

• Mix the semolina, sugar, and baking powder.
• In another bowl, melt the ghee in the microwave and mix in the honey until fully incorporated.
• Pour the ghee into the bowl with the semolina mixture and mix until all the semolina is incorporated.
• Add in the yogurt and mix until you have a squishy dough.
• Grease a 12-inch round baking pan (or a similar size rectangular pan) with tahini and lightly press the dough into it until smooth and even.
• Let rest uncovered for at least an hour.
• While the dough rests, start on your simple syrup by dissolving the sugar and water in a saucepan on the stove.
• Bring to a boil and add the lemon juice, stirring until it thickens. Add in the orange blossom water then set aside for when the basbousa is ready.
• Preheat the oven to 350 ℉ (180 ℃). Cut diagonal lines into the basbousa so you have diamond shapes, and garnish with nuts of choice. Bake for 18-22 minutes or until the top is golden.
• Pour sugar syrup on top as soon as it's out of the oven, and wait for all the syrup to be absorbed before serving.

BASBOOSA II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
• In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.
• Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.
• When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.

BASBOUSSA

Steps:

• Preheat oven to 200C. Melt the milk and butter together. In a bowl, mix the fine semolina, sugar and grated coconut. Then add the milk and butter on the dry ingredients- mix well.
• Pour mixture into a baking tray, top off with almonds, and bake for 30 minutes. Check to see if ready- it should form a beautiful golden crust. If necessary, extend baking time for another 10 minutes
• While the basboussa is in the oven, prepare the syrup by boiling the water and sugar together on high heat. When it reaches it starts bubbling, let it continue boiling for 5-10 minutes so that it becomes a thick syrup. At the end, add the orange blossom water. Set aside.
• Once the basboussa is baked and out of the oven, immediately pour the syrup gently and slowly over. Let cool for at least an hour- when it's hot it will be too difficult to slice up.

BASBOUSA - SEMOLINA CAKES WITH SYRUP

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.

BASBOOSA

Steps:

• To make the syrup: Peel the lemon with a potato peeler to get flat strips of peel.
• Juice the lemon.
• Bring the sugar, water, and lemon juice to a boil.
• Throw in the rind of the lemon.
• Boil until the lemon rind is hard or the mixture is a runny syrup consistency.
• Add the honey.
• Set aside while you make the basboosa.
• Mix the semolina, flour, sugar, and baking powder.
• Add the oil and mix until all the batter is well blended.
• Grease a large cookie sheet tray (10 x 16 inches).
• Add the milk just before you are about to bake.
• Dot the mixture into the greased pan by spoonfuls.
• Level the mixture with your hand (dipped in milk).
• Shake the tray to level.
• Bake for 1/2 hour at 350 degrees.
• Cut into squares and return to the oven for 5-10 minutes.
• Pour the syrup over the basboosa immediately after you remove it from the oven the last time.

BASBOOSA - SUJI CAKE (ARABIC SEMOLINA CAKE)

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.

BASBOOSA (SOOJI CAKE-ARABIAN)

Steps:

• prepare the syrup and set aside to cool. place all ingredients into the pot except the rose essence on a low heat and bring to a boil. do not let it become overly thick but slightly so. when the syrup is almost completed, then put the essence into it and turn off heat and set aside.
• place all dry ingredients in a huge mixing bowl and mix in the butter with it.
• add eggs and yogurt and mix until everything is well incorporated.
• place in a 9" by 13" baking dish and put in the oven at 350 degrees for about 25 - 30 minutes or until knife comes out clean.
• remove from oven and cut into small squares,place an almond on each square and place in oven again for 5 - 10 minutes.
• remove from oven and pour syrup all over cake and leave to cool. make certain that most of the syrup, if not all is used. the syrup is what gives the best tatste.