B for Basbousa I How to make Basbousa - Day 2 - Finger Licking Food

Basbousa is a traditional Semolina cake from Egypt. It\’s an easy no fuss cake soaked in a lightly flavored syrup. One bite and you are in cake heaven!

B FOR BASBOUSA – EGYPT

Its a light cake, not too sweet, and tastes even better when chilled.

Semolina cakes are popular in many parts of the world and there are several versions to this cake. I chose to make an Orange-cardamom flavored syrup to soak the cake in.

You will need: 
Makes:One 8-inch round cake
Recipe adapted from here:
5 tbsp unsalted Butter
1/2 cup Sugar (White, granulated)
1/2 cup plain yoghurt
1/2 cup Fine Semolina
1/2 cup Coarse Semolina
2 tbsp Milk
1/2 tsp Baking powder
Chopped almonds
Orange-Cardamom syrup:
3/4 cup sugar
3/4 cup plus 2 tbsp water
Few drops orange extract

2 pods cardamom, crushed to open

Preheat oven to 350F. Lightly grease an 8-inch round pan.
Melt butter in the microwave and set aside.
In a medium bowl which together the sugar and yoghurt until sugar is dissolved. Add the 2 types of semolina, baking powder and milk. Whisk to combine. Add the melted butter and allow the batter to rest for 2-3 minute until the butter is absorbed.
Pour into prepared pan and bake for 25-30 minutes. Prepare the syrup 15 minutes into the baking time.

Combine sugar and water in a medium pan with the cardamom pods and bring to a rolling boil. Add few drops of orange extract and turn off heat. Discard cardamom pods and reserve syrup.

The cake is done when a toothpick inserted comes out clean. The cake will be white when done.
Before you take it out of the oven, turn on the oven broiler to high and place cake underneath it only for a minute or two. Keep a watchful eye because the top can burn very quickly. You want a nice golden brown on the top.
Remove from oven and place pan on a cooling rack. Pour the hot syrup onto the cake while it\’s still hot. Allow to sit for at least an hour or more before slicing. Top with chopped almonds before slicing and serving.

This cake can be served at room temperature or chilled.

BAKES FROM AROUND THE WORLD:

A for ANZAC BISCUITS

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