Best Algerian Basboussa Semolina Cake With Syrup Recipes

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BASBOUSA - SEMOLINA CAKES WITH SYRUP



Basbousa - Semolina Cakes With Syrup image

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

2 1/4 cups sugar
1 1/2 cups water
1 lemon, juice of
1 teaspoon honey (optional)
1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 cups semolina
1 tablespoon baking powder
1 tablespoon baking soda
1 cup whole milk
blanched almond halve
whipped cream

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

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 (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

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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Algerian Basboussa Semolina Cake with Syrup Recipes are a popular and delicious dessert option in Algeria. The semolina cake is a traditional Algerian recipe that is often served during special occasions, such as weddings or Ramadan. The cake is made from semolina flour and soaked in a sweet syrup, creating a moist and flavorful dessert. In this article, we will discuss everything you need to know about Algerian Basboussa Semolina Cake with Syrup Recipes, including its history, ingredients, and cultural significance.

History of Algerian Basboussa Semolina Cake

The history of Algerian Basboussa Semolina Cake can be traced back to centuries ago when semolina flour was first introduced to Algerian cooking. Semolina flour is a coarsely ground flour that comes from durum wheat, which is high in gluten and protein. In Algeria, semolina flour is commonly used in many dishes, including soups, couscous, and bread. The origins of basboussa cake are not fully known, but it is believed to have originated in the Middle East and spread to North Africa through Arab traders. Over the years, Algerian cooks have adapted the recipe to suit their taste, adding their own unique twist to the classic cake.

Ingredients Used in Algerian Basboussa Semolina Cake with Syrup Recipes

To make Algerian Basboussa Semolina Cake, you will need the following ingredients: - Semolina flour: This is the main ingredient used to make the cake. It gives the cake a coarse texture and a nutty flavor. - Sugar: This is used to sweeten the cake and to make the syrup. - Butter: This is added to give the cake a rich, buttery flavor. - Baking powder: This is added to help the cake rise. - Yogurt: This is added to make the cake moist. - Eggs: These are added to bind the ingredients together. - Almond: This is optional but it adds a nice crunch to the cake. - Syrup: The syrup is made by combining water, sugar, and lemon juice. It is poured over the cake after it has been baked, giving it a sweet, sticky texture.

How to Make Algerian Basboussa Semolina Cake with Syrup Recipes

To make Algerian Basboussa Semolina Cake with Syrup Recipes, you will need to follow these steps: 1. Preheat the oven to 180°C. 2. In a mixing bowl, combine the semolina flour, sugar, and baking powder. 3. In another bowl, whisk the eggs, melted butter, and yogurt. 4. Combine the egg mixture with the semolina mixture and mix well. 5. Grease a baking pan and pour the mixture into it. 6. Press down the mixture and smooth the surface. 7. Using a knife, cut the mixture into diamond shapes. 8. Place an almond in the center of each diamond. 9. Bake in the oven for 25-30 minutes or until golden brown. 10. In a saucepan, combine the sugar, water, and lemon juice to make the syrup. 11. Bring to a boil and then reduce to low heat and simmer for 10 minutes. 12. Pour the hot syrup over the hot cake and let it soak in. 13. Allow the cake to cool before cutting it into the diamond shapes.

Cultural Significance of Algerian Basboussa Semolina Cake

Algerian Basboussa Semolina Cake is a cultural staple in Algeria and is often served during special occasions such as weddings and Ramadan. In Algerian culture, food is an integral part of social gatherings and is often used to bring people together. Basboussa cake is the perfect example of this, as it is often shared with friends and family during celebrations. The cake is also a symbol of hospitality in Algerian culture. When visitors come to a home, they are often greeted with a plate of sweets, including basboussa, as a way of welcoming them and showing hospitality. In conclusion, Algerian Basboussa Semolina Cake with Syrup Recipes are a delicious and popular dessert in Algeria. The semolina cake is soaked in a sweet syrup, creating a moist and flavorful dessert that is perfect for special occasions. Whether you are an experienced cook or a beginner, this recipe is easy to make and is sure to impress your guests. So why not give it a try? You won't be disappointed!
Basboussa is a traditional Middle Eastern dessert made of semolina, sugar, and other ingredients. Algerian Basboussa is a popular variation of this dessert that is enjoyed by many people all over the world. The dessert has a unique taste and texture that makes it perfect for special occasions or just as a delicious snack. However, to make the perfect basboussa cake, there are some valuable tips that you should consider.

Tip 1: Use quality ingredients

One of the most important tips when making Algerian Basboussa is to use high-quality ingredients. The quality of the ingredients used in this recipe can significantly impact the final result. Therefore, you should make sure that you are using fresh and high-quality semolina, sugar, eggs, baking powder, and other ingredients. When buying these ingredients, make sure to choose those that are fresh and unexpired to avoid compromising on the taste and quality of your dessert.

Tip 2: Follow the measurements precisely

To make the perfect Algerian Basboussa, you need to follow the measurements precisely. The recipe requires a specific amount of ingredients to get the right consistency and texture. Therefore, it is essential to measure and weigh each ingredient accurately. Using a digital scale can help you ensure that you are using the right amount of each ingredient, which will result in a successful recipe.

Tip 3: Do not overmix the batter

When preparing the batter for the Algerian Basboussa, it is essential not to overmix the ingredients. Overmixing the batter can result in a dense and tough cake. Instead, mix the ingredients just enough to combine them. This will keep the batter light and fluffy, which will give you the perfect texture for your basboussa.

Tip 4: Prepare the syrup in advance

Algerian Basboussa cake is usually topped with syrup that gives it a sweet and tempting taste. For this reason, you should prepare the syrup in advance to give it time to cool down. Preparing the syrup in advance will allow it to thicken and become rich in flavor, which will give your Assyrian basboussa cake a more delicious taste.

Tip 5: Let the cake cool before adding the syrup

After baking the Algerian Basboussa cake, it is essential to let it cool down before adding the syrup. Allowing the cake to cool will prevent it from becoming too soggy and will also help it absorb the syrup better, resulting in a more flavorful cake. Additionally, it is recommended to cut the cake into squares or diamond shapes before adding the syrup, as this will allow the syrup to penetrate the cake evenly and give it a more delicious taste.

Tip 6: Use a toothpick to check the cake’s doneness

To ensure that the cake is fully cooked, it is important to use a toothpick to check the cake's doneness. Insert a toothpick into the center of the cake, and if it comes out clean, the cake is ready. If it does not come out clean, bake the cake for a few more minutes until the toothpick comes out clean. This will ensure that the cake is cooked to perfection and will give you a more delicious and moist cake.

Tip 7: Use a pastry brush to spread the syrup

When adding the syrup to the Algerian Basboussa cake, it is important to use a pastry brush to spread the syrup evenly over the cake surface. This will give the cake a more refined and professional look, and ensure that the syrup is well distributed throughout the cake's surface. Additionally, it is important to wait for the syrup to soak into the cake before adding another layer, as this will prevent the cake from becoming too wet and soggy, compromising its texture.

Conclusion

Algerian Basboussa cake is a delicious and easy dessert that you can make at home. However, it requires careful attention to detail to ensure that it turns out perfectly. By using high-quality ingredients, following the measurements precisely, and following the tips above, you can make a delicious and authentic Algerian Basboussa cake that your family and friends will love.

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