Basbousa Receita

Indulge in this irresistible Basbousa, a traditional Middle Eastern semolina cake bursting with aromatic flavors. This easy-to-follow recipe yields a moist and tender cake, perfect for dessert or a special occasion. The simple syrup adds a touch of sweetness that perfectly complements the semolina's subtle nutty taste. Get ready to impress your family and friends with this authentic and delicious treat!

Preparo 20 min

Cozimento 60 min

Calorias 327.1 kcal

Proteína 9g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Basbousa

1 cup (2 sticks) unsalted butter
2 ½ cups granulated sugar (1 ½ cups for batter, 1 cup for syrup)
1 cup buttermilk
4 cups semolina flour
1 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
½ cup water
Lemon, Juice Of

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Como fazer Basbousa

Preheat your oven to 350°F (175°C).
Melt 1 cup (2 sticks) of unsalted butter and let it cool to room temperature.
In a large bowl, whisk together 1 ½ cups granulated sugar and 1 cup buttermilk.
In a separate bowl, combine 4 cups semolina flour, 1 teaspoon vanilla extract, 2 teaspoons baking powder, and 1 teaspoon baking soda.
Gradually add the dry semolina mixture to the wet buttermilk mixture, mixing until just combined. Then, gently fold in the cooled melted butter.
Lightly grease an 11x7 inch baking pan (or a 13x9 inch pan for a thinner cake, adjusting baking time accordingly). Pour the batter into the prepared pan.
Bake for 30 minutes in an 11x7 inch pan (or 25 minutes in a 13x9 inch pan), or until a wooden skewer inserted into the center comes out clean.
While the Basbousa is baking, prepare the sugar syrup (see below).
Remove the Basbousa from the oven and let it rest for 20 minutes.
Pour the warm sugar syrup evenly over the warm Basbousa.
Let the Basbousa cool completely before cutting and serving. Enjoy with a cup of tea or coffee!
---Sugar Syrup---
In a saucepan, combine 1 cup granulated sugar, ½ cup water, and the juice of ½ a lemon.
Bring the mixture to a boil over medium heat, then reduce heat to low and simmer for 20-25 minutes, or until the syrup thickens slightly. It should coat the back of a spoon.