Basbousa /Semolina cake (also known as Namoura in Lebanese )
Basbousa is a recipe from the Middle east that refers to a very sweet semolina - sort of- cake, which is moist and soft, that's flecked with dessicated coconut and soaked in a sweet syrup with a few splashes of rose or orange-blossom water for a more fragrant take.
Finally garnish with rose petals and pistachios ❤️
Dry Ingredients
· semolina – 1 cup
· Desiccated coconut – ¼ cup
· Baking powder – ¾ tsp
· Powdered sugar – ¾ cup
· Ground cardamom – ¼ tsp
· Pinch of salt
Wet Ingredients
· Yogurt – ½ cup
· Whole milk – ½ cup
· unsalted butter, melted and cooled – ½ cup
· vanilla extract – ½ tsp
Sugar Syrup
· Sugar – ½ cup
· Boiling water – ¼ cup
· Rose water or orange blossom water (optional) – 1 tsp
Crushed almonds/pistachios and dried rose petals to decorate
Method
· Grease and flour a cake mould and set aside.
· To make the sugar syrup, stir to dissolve the sugar in the boiling water. Add the rose water and set aside to cool.
· Take a bowl, whisk all the dry ingredients together until well combined.
· In another bowl, whisk together the wet ingredients until well blended.
· Using a rubber spatula, fold the dry ingredients into the wet ingredients until completely combined.
· Set the cake batter aside while you preheat your oven to 180°C for 10-12 minutes.
· Once the oven is hot, transfer the batter into the pan. Bake the cake for 35- 40 minutes, rotating the pan once midway through baking.
· The cake is ready when the top is lightly golden and a toothpick inserted into the center comes out clean.
· Remove it from the oven and allow to cool in the pan for 10 minutes.
· Transfer the cake onto a plate and spoon all the sugar syrup evenly over the surface of the cake. Decorate the top with crushed nuts and dried rose petals.
· Allow the cake to cool completely before serving.
· Any leftover cake can be refrigerated in an airtight container and heated for 20-30 seconds in the microwave before serving.
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