Basbousa Cake | Eggless Egyptian Semolina Cake Recipe | Cake Recipes | Dessert Recipes

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is creamier and adds protein.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

rose water

💰Cheaper: orange blossom water

Orange blossom water offers a similar floral flavor.

Preheat the oven to 180°C (350°F) for 15 minutes.

In a mixing bowl, combine 1 cup semolina, 1 cup sugar, and 1 teaspoon baking powder, and mix well.

Add 1 cup yogurt and 1/2 cup milk to the dry ingredients and mix until combined.

Incorporate 1/2 cup melted butter into the mixture until well combined.

Add 1/2 teaspoon vanilla essence and mix again.

Let the batter sit for about 5 minutes.

Grease a round cake tin with butter and coat it with all-purpose flour (maida).

Pour the batter into the prepared cake tin.

Bake the cake in the preheated oven for 5 minutes to 1 hour at 180°C (350°F).

For the sugar syrup, boil 1 cup water and 3/4 cup sugar along with a cinnamon stick for about 5 minutes on medium flame.

Turn off the stove and add a few drops of rose essence or rose water to the syrup.

Allow the syrup to cool to room temperature and strain it.

Once the cake is baked, pour the sugar syrup evenly over the cake, ensuring it absorbs like a sponge.

Let the cake sit for about 1 hour after pouring the syrup.

Optionally, toast almond slices and coconut pieces for garnish, then top the cake with them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens