This month I joined a group called the Home Baker’sChallenge. I love baking and experimenting new stuff, but I don’t get the necessary drive to try out new things on my own accord. So joining such groups makes sure that I do try out the recipe for the month, and thereby I learn something new.
This month the Nupur of UK Rasoi, suggested the recipes. The moment I saw Basbousa on the list, I knew I was going to bake it as it had been on my to do list for long. Finally I did make it. The semolina cake turned out awesome, with a slightly crunchy top and soft inside. Off to the recipe
Adapted from The Cookie Shop
What you’ll need
For Sugar Syrup
- Sugar – 2 Cup
- Water – 2 cup
- Lemon Juice – ¼ tsp
- Orange Blossom Water – 1 tsp
For the Cake
- Semolina/Rava/Sooji – 1 ½ cup
- Fine Semolina – ½ cup
- Sugar – 1 cup
- Desiccated Coconut – ½ cup
- Milk – 1 cup and little more if required
- Baking Powder – ½ tsp
- Butter Melted – 30 gms
- Vanilla Extract – 1 tsp
- Blanched Almonds
- Take sugar and water in a saucepan and bring it to boil.
- Add the lemon juice and boil for 10 minutes on medium flame.
- Remove from heat.
- Add the orange blossom water and set aside to cool.
- In a bowl, take coarse semolina, fine semolina, sugar, salt, desiccated coconut and baking powder. Mix well.
- Add the melted butter, vanilla and the milk and mix well. It should be like a thick porridge consistency. Add more milk if required.
- Grease a baking tray, and pour this batter into the tray. Level and smoothen the top using a spatula.
- Refrigerate for 3 to 4 hours.
- Pre heat oven to 200C.
- With a sharp knife, mark out the pieces. Place one the blanched almonds on each piece.
- Bake for 15 minutes to 20 minutes. Remove from oven, Cut through the pieces and place it back in the oven for another 15 minutes or till the sides and top starts browning.
- Warm the sugar syrup, and pour it over the hot cake and set aside until it cools down completely.