Basbousa Semolina Cakes With Syrup Recipe

Name: Basbousa Semolina Cakes With Syrup
Prep time: 20 min
Cook time: 48 min
Total time: 68 min
Yield: Serves 1 or more
Ingredients: 2 cups granulated sugar; 1/2 cup water; Lemon, Juice Of; 1/4 cup honey; 1 cup (2 sticks) unsalted butter; 4 large eggs; 1 teaspoon vanilla extract; 2 cups semolina flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 cup whole milk; 18-20 sliced almonds; dollop of whipped cream (optional, for serving); unspecified amount of butter or greasing agent for 9x12 inch baking dish

Indulge in the irresistible sweetness of Saad Fayed's Basbousa Semolina Cakes! These delightful treats, perfect for a post-meal coffee treat, offer a delightful balance of moist semolina cake and a subtly sweet honey-lemon syrup. The diamond-shaped design and crunchy almond topping elevate this classic dessert to a whole new level of deliciousness. Get ready for an unforgettable taste experience!

Prep Time 20 mins

Cook Time 48 mins

Calories 162 kcal

Protein 4g

Rating 4.8 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Basbousa Semolina Cakes With Syrup

2 cups granulated sugar
1/2 cup water
Lemon, Juice Of
1/4 cup honey
1 cup (2 sticks) unsalted butter
4 large eggs
1 teaspoon vanilla extract
2 cups semolina flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup whole milk
18-20 sliced almonds
dollop of whipped cream (optional, for serving)
unspecified amount of butter or greasing agent for 9x12 inch baking dish

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How to Make Basbousa Semolina Cakes With Syrup

**Prepare the Syrup:** In a medium saucepan, combine 1 cup granulated sugar, 1/2 cup water, and 2 tablespoons lemon juice. Bring to a boil over medium heat.
**Add Honey:** Once boiling, stir in 1/4 cup honey. Reduce heat to low and simmer gently for 8-10 minutes, or until slightly thickened.
**Set Aside:** Remove from heat and set aside to cool.
**Preheat Oven & Prep Pan:** Preheat oven to 350°F (175°C). Lightly grease and flour a 9x12 inch baking dish.
**Cream Butter & Sugar:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy.
**Add Wet Ingredients:** Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
**Combine Dry Ingredients:** In a separate bowl, whisk together 2 cups semolina flour, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.
**Combine Wet & Dry:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1 cup milk.
**Pour & Shape:** Pour batter into the prepared baking dish and spread evenly. Using a butter knife, cut diagonal lines across the batter to create diamond shapes.
**Add Almonds:** Place a sliced almond in the center of each diamond.
**Bake:** Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
**Syrup Time:** Remove from oven and immediately pour the cooled syrup evenly over the warm cake, allowing it to absorb as much as possible.
**Cool & Serve:** Let cool completely for at least 20 minutes before serving. Enjoy warm or at room temperature with a dollop of whipped cream (optional).

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

88g

Fat

11g

Carbs

10g

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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion For Large Groups Healthy Desserts Eggs Dairy Fruit Asian Middle Eastern Easy Beginner Cook Dinner Party Holiday Event Kid Friendly Vegetarian Cakes Nuts Eggs Dietary Gifts Inexpensive Toddler Friendly To Go Number Of Servings