Ingredients for Basboosa Sooji Cake Arabian
- 3 cups white sugar (1 1/2 cups for cake, 1 1/2 cups for syrup)
- 1 cup water
- Limes, Zest Of
- Honey
- 1 tablespoon rose water
- 2 cups fine semolina
- 1/2 cup plain white flour
- 1 cup milk
- 1/2 cup melted butter
- 2 teaspoons baking powder
- 1/2 cup desiccated coconut
- 2 large eggs
- 24 whole blanched almonds
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup plain yogurt
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How to Make Basboosa Sooji Cake Arabian
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the semolina, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before drizzling with the simple syrup.
- To make the simple syrup, combine the sugar and water in a saucepan over medium heat. Bring to a boil, stirring until the sugar dissolves.
- Reduce heat and simmer for 5 minutes, or until slightly thickened.
- Remove from heat and let cool completely.
- Drizzle the cooled simple syrup evenly over the cooled cake.
- Let the cake sit for at least 30 minutes to allow the syrup to absorb before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
204g
Fat
50g
Carbs
29g
