Name: Basbousa - Semolina Cake recipe by Flavour Diary at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: For the Cake:; Semolina (Sooji): 1 and 1/4 cup; Plain flour: 1/2 cup; Unsweetened shredded coconut: 1 and 1/2 cup; Milk: 1 cup; Sugar: 3/4 cup; Egg : 1; Almond/Vanilla extract : 1 teaspoon; Baking powder: 1 teaspoon; Butter: 8 tablespoon (approx 113 gm); For the Syrup:; Water: 1 cup; Sugar: 1 cup; Fennel Seeds (saunf): 1 teaspoon

ABOUT Basbousa - Semolina Cake RECIPE

Basbousa is a traditional middle eastern semolina cake. It is easy to make and serves the crowd with less effort. Best for festivals, kitty parties, Birthday Parties or for any sweet tooth day.

Ingredients Serving: 12

For the Cake:
Semolina (Sooji): 1 and 1/4 cup
Plain flour: 1/2 cup
Unsweetened shredded coconut: 1 and 1/2 cup
Milk: 1 cup
Sugar: 3/4 cup
Egg : 1
Almond/Vanilla extract : 1 teaspoon
Baking powder: 1 teaspoon
Butter: 8 tablespoon (approx 113 gm)
For the Syrup:
Water: 1 cup
Sugar: 1 cup
Fennel Seeds (saunf): 1 teaspoon

Instructions

To prepare the cake, mix together the semolina,flour, coconut, sugar and baking powder. Add the milk, egg, butter and almond extract to the dry mixture and mix until its combined and smooth.
Transfer the mixture into the baking pan and bake for 20-30 minutes at 160 degrees celsius or until it turns golden brown on top. Or till a toothpick inserted comes out clean. Using a sharp knife, cut the cake in desired shapes.
To prepare the syrup, bring the water to a boiling point, add the sugar and fennel seeds. Once the syrup reaches boiling point, reduce the heat to medium-low and let it simmer for 5-6 minutes. Strain and transfer the syrup into a measuring jug (for easy pouring).
Soak the cake. Pour the syrup on to the Cake (Basbousa) and decorate it with shredded coconut.

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