Shamali cake (Semolina Cake, Basbousa)

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more accessible.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option, while margarine is often less expensive.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water offers a floral note, while vanilla is commonly available.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are a heart-healthy alternative, and sunflower seeds are budget-friendly.

Preheat oven to 180°C (382°F).

Crush granules mastic in a mortar.

Whisk egg whites until stiff.

In a large bowl, beat butter with sugar until smooth and creamy.

Gradually add egg yolks, mastic, baking powder, and yogurt, and beat well.

Add semolina and thoroughly mix.

Gently fold in the egg whites, moving the spoon in the same direction.

Butter a shallow baking tin and place the shamali batter there.

Sprinkle with crushed nuts and bake in the oven for about 30-40 minutes until evenly golden, checking readiness with a dry wooden skewer.

In a medium stew-pot, mix water and sugar, heating on medium until sugar is melted.

Add orange juice and cinnamon stick, cooking for about 5-10 minutes while stirring.

Leave baked shamali in the tin and pierce evenly all over with a wooden skewer.

Soak with drained syrup and leave the cake to rest for 10-15 minutes until it absorbs all syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens