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Semolina Cake with Cream (Basbousa): A Sweet, Middle Eastern Delight
If you’ve ever enjoyed the rich, sweet, and moist flavors of Middle Eastern desserts, you may already be familiar with Basbousa. Known by various names in different regions, this semolina cake is a beloved treat across the Middle East and beyond. It’s often served at celebrations, holidays, or just as a comforting snack with tea or coffee. In this article, we’ll dive into the delightful world of Semolina Cake with Cream (Basbousa), exploring its origins, how to make it, and what makes it so irresistible.
What is Basbousa?
Basbousa, also known as Harissa in some regions, is a traditional Middle Eastern cake made from semolina. Semolina, a coarse flour made from durum wheat, gives the cake its signature dense yet moist texture. The cake is sweetened with syrup, often flavored with rose or orange blossom water, which adds a fragrant and refreshing twist. The addition of cream makes this version of Basbousa extra luxurious and indulgent, creating a rich, velvety dessert that’s perfect for any occasion.
Basbousa is typically cut into square or diamond shapes, making it easy to serve to a crowd. The cake’s simplicity in preparation, combined with its deeply satisfying flavor, is part of what makes it so popular.
Ingredients:
To make this delicious Semolina Cake with Cream (Basbousa), you’ll need a few key ingredients that are common in Middle Eastern baking:
- 1 cup semolina (fine or medium)
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsweetened yogurt (preferably full-fat)
- 1/2 cup melted butter or vegetable oil
- 1/4 cup cream (heavy cream or a mix of cream and milk)
- 1 tsp baking powder
- 1/2 cup shredded coconut (optional for added texture and flavor)
- 1/2 cup water
- 1 tbsp rose water or orange blossom water (optional but highly recommended for fragrance)
For the Simple Syrup:
- 1 cup sugar
- 1/2 cup water
- 1 tsp lemon juice
- 1 tbsp rose water or orange blossom water (optional)
Instructions:
1. Prepare the Simple Syrup:
Start by making the syrup, which is essential to the flavor of the cake. In a small saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar dissolves completely. Once dissolved, add the lemon juice and rose or orange blossom water (if using). Allow the syrup to simmer for about 10 minutes, then remove from heat and set aside to cool.
2. Preheat the Oven:
While the syrup is cooling, preheat your oven to 350°F (175°C). Grease a baking pan (an 8×8-inch square pan or a similar-sized pan works best) with butter or oil, or line it with parchment paper.
3. Make the Cake Batter:
In a large mixing bowl, combine the semolina, all-purpose flour, sugar, baking powder, and shredded coconut (if using). Stir until the dry ingredients are well combined.
In a separate bowl, mix the yogurt, melted butter or oil, cream, and water. Pour the wet ingredients into the dry ingredients and stir gently until everything is fully combined into a thick, smooth batter.
4. Bake the Basbousa:
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. Smooth the top to make it level.
Using a knife, score the surface of the batter into squares or diamonds. This will make it easier to cut the cake into perfect pieces once it’s baked. Optionally, you can place a blanched almond in the center of each piece for decoration.
Bake the cake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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