Basbousa soaked in an Orange and Spice Syrup | How to make Basbousa soaked in an Orange and Spice Syrup

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By Bhavita Singh
Created on 5th Jun 2016
  • Basbousa soaked in an Orange and Spice Syrup, How to make Basbousa soaked in an Orange and Spice Syrup
Basbousa soaked in an Orange and Spice Syrupby Bhavita Singh
  • Basbousa soaked in an Orange and Spice Syrup | How to make Basbousa soaked in an Orange and Spice Syrup (1 likes)

  • 0 reviews
    Rate It!
  • By Bhavita Singh
    Created on 5th Jun 2016

About Basbousa soaked in an Orange and Spice Syrup

Basbousa is a Middle Eastern cake made from semolina, so not only is it eggless, it is also flourless! This recipe is really quick and easy.

Basbousa soaked in an Orange and Spice Syrup is a delicious dish which is liked by people of all age groups. Basbousa soaked in an Orange and Spice Syrup by Bhavita Singh has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 8 people. You can find Basbousa soaked in an Orange and Spice Syrup at many restaurants and you can also prepare this at home. This authentic and mouthwatering Basbousa soaked in an Orange and Spice Syrup takes few minutes for the preparation and 60 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Basbousa soaked in an Orange and Spice Syrup is a good option for you. The flavour of Basbousa soaked in an Orange and Spice Syrup is tempting and you will enjoy each bite of this. Try this Basbousa soaked in an Orange and Spice Syrup on weekends and impress your family and friends. You can comment and rate the Basbousa soaked in an Orange and Spice Syrup recipe on the page below.

  • Prep Time0mins
  • Cook Time60mins
  • Serves8People
Basbousa soaked in an Orange and Spice Syrup

Ingredients to make Basbousa soaked in an Orange and Spice Syrup

  • For the Cake 2 cups semolina/sooji/rava
  • 1 cup Yogurt
  • 1 cup sugar
  • 1/3 cup Milk
  • 1/2 cup plus 2 tbsp unsalted butter
  • 1 tsp Baking powder
  • 1/2-1 cup pistachios (optional)
  • For the syrup 11/2 cup sugar
  • 1 Cup water
  • 1/2 cup freshly squeezed orange juice
  • Zest of one orange
  • 1/2 cinnamon stick
  • 4-5 pods of cardamom (lightly crushed)

How to make Basbousa soaked in an Orange and Spice Syrup

  1. Preheat the oven to 180C. Lightly grease a 9 inch round (or 8 inch square) cake tin or baking dish. Keep aside.
  2. Melt the butter, either in the microwave (in a microwave safe bowl) or over the stove (on a low heat). Keep aside to cool. In a large mixing bowl, combine together the sugar and yogurt. Add in the semolina, baking powder and milk.
  3. Finally stir in the melted butter and let the mixture sit for a few minutes so the semolina has a chance to absorb all the butter.
  4. Transfer the mixture to the greased baking dish, smooth out the top a little and bake in a preheated oven for 40-45 minutes.
  5. This cake will not necessarily brown on top so if you want some colour, you could broil it briefly. I liked the white top for a change, so left it as is.
  6. For the Syrup: While the cake is baking, prepare the syrup. In a small saucepan add all the ingredients for the syrup. (I used the zest and juice of one large navel orange, though any orange will do).
  7. Bring to a boil, over high heat, stirring until the sugar dissolves.Turn down the flame to low and let simmer till the syrup thickens a little.
  8. Once the syrup has reduced and thickened a little, take it off the heat and pour it through a sieve to remove the zest and spices. Let cool. Pour the syrup over the basbousa while its still hot (as soon as it comes out of the oven).
  9. Let the basbousa rest so the syrup can completely absorb into the cake. Top with sliced pistachios.
My Tip: The original recipe calls for 1 cup coarse plus 1 cup fine semolina. I used 2 cups of coarse semolina because that’s what I had in my pantry. I used low fat dairy milk, again because that’s what I had. You could easily substitute it with almond or soy milk. I chose to garnish with pistachios because I love the flavour and colour. You could substiture with any other nuts or coconut chips or leave it as is. You can flavour the syrup according to your preference or even make it a simple sugar syrup.

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