Description
Indulge in the rich flavors of this Middle Eastern dessert, Semolina Cake with Cream, also known as Basbousa. A delectable treat featuring layers of moist semolina cake, creamy filling, and sweet syrup, topped with crunchy almonds.
Ingredients
Scale
For the cream filling:
- 2 cups milk
- 3 tablespoons cornstarch
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
For the cake:
- 2 cups semolina
- 1 cup plain yogurt
- 1/2 cup sugar
- 1/2 cup unsalted butter (melted)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
For the syrup:
- 1 cup sugar
- 1/2 cup water
- 1 teaspoon lemon juice
- 1 teaspoon rose water or orange blossom water (optional)
Sliced almonds for garnish
Instructions
- Cream filling: In a saucepan, whisk milk, cornstarch, and sugar until thickened. Stir in vanilla and let cool.
- Syrup: Combine sugar, water, and lemon juice in a pot. Boil, then simmer. Add rose or orange blossom water, cool.
- Cake: Preheat oven. Grease baking dish. Combine semolina, yogurt, sugar, melted butter, baking powder, baking soda, salt. Spread half batter in dish. Add cream. Top with remaining batter. Garnish with almonds. Bake.
- Syrup: Pour cooled syrup over hot cake. Cool before slicing.
Notes
- Best served at room temperature.
- For cleaner slices, refrigerate before cutting.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 24g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
