Basbousa / Harrisa /Semolina Cake / Namoura / Revani and plenty other names. This sugary rich dessert is originated from Egypt and flourished the Middle Eastern. Apart from the traditional cakes, this is definitely one of a kind and a must try cake.
FUN FACT – Semolina is made from durum wheat.
HEALTH BENEFIT – High in protein, fiber, rich in vitamin B, helps covert food into energy.
* You could also use Orange flower water or any flavourful syrup that you prefer. I did it the traditional way.
* Instead of yogurt, sour cream is also an option.
* You could also bake this cake in a rice cooker for about 30mins.
- Coarse Semolina – 2 cups
- Brown Sugar – 2 1/3 cups
- Yogurt/thick curd – 1 cup
- Grated Coconut – 1 cup
- Melted butter – 1/2 cup
- Lemon Juice – 1 tsp
- Baking soda – 1 tsp
- Almonds – 1/3 cup
- Rose water – 1 tsp
- Water – 1 1/2 cup
- SEMOLINA CAKE
- 1. Pre-heat the oven to 400F or 200C for 10mins.
- 2. In a large mixing bowl add in the semolina, 1/3 brown sugar, grated or desiccated coconut, baking soda, melted butter and give it a good mix.
- 3. Add in the yogurt / curd into the mixture and mix it thoroughly until it forms a even thick batter without lumps.
- 4. Grease a cake tin or any baking dish of your choice.
- 5. Pour in the semolina cake batter and bake it for 35mins and once baked completely, allow it to cool.
- BASIC GOLDEN SYRUP
- 1. In a sauce pan, add the 2cups brown sugar, water and allow it it bowl until the sugar is completely dissolved and water becomes golden, glossy and sticky.
- 2. Take the sauce pan of the heat and add in the rose water, lemon juice and give a stir.
- 1. After the semolina cake is cooled and in room temperature, cut the cake into diamond shapes and place the blanched almonds in the center of each diamond.
- 2. Generously pour in the golden syrup on the cake and allow it rest for about 10mins and dive into the juicy cake immediately.
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