Description
This Semolina Cake with Cream, known as Basbousa, is a traditional Middle Eastern dessert featuring a moist and tender semolina base layered with a rich cream filling and soaked in fragrant sugar syrup. Enhanced with a hint of vanilla and topped with blanched almonds, this cake offers a perfect balance of texture and sweetness, making it an indulgent treat for any occasion.
Ingredients
Scale
For the Semolina Cake:
- 1 cup fine semolina
- 1/2 cup granulated sugar
- 1/2 cup plain yogurt
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup milk (as needed for consistency)
- Blanched almonds for topping
For the Cream Filling:
- 1 cup whole milk
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
For the Sugar Syrup:
- 1 cup sugar
- 1/2 cup water
- 1/2 teaspoon lemon juice
- 1 teaspoon rose water or orange blossom water (optional)
Instructions
- Prepare the Sugar Syrup: In a small saucepan, combine sugar, water, and lemon juice. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for 8 to 10 minutes until it slightly thickens. Stir in rose water or orange blossom water if using, and set the syrup aside to cool.
- Make the Cream Filling: In another saucepan, whisk together whole milk, cornstarch, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens into a creamy consistency. Remove from heat, stir in vanilla extract, and allow it to cool slightly.
- Prepare the Semolina Batter: Preheat the oven to 350°F (175°C). In a mixing bowl, combine fine semolina, granulated sugar, plain yogurt, melted butter, baking powder, and vanilla extract. Gradually add milk as needed to achieve a smooth and spreadable batter.
- Assemble the Cake: Grease a square or round baking dish. Pour half of the semolina batter evenly into the dish. Spread the cream filling gently over the batter as an even layer. Carefully cover the cream layer with the remaining semolina batter, spreading it completely.
- Score and Top: Score the surface of the assembled cake into squares or diamond shapes. Place a blanched almond at the center of each piece to decorate.
- Bake: Bake the cake in the preheated oven for 35 to 40 minutes or until the top turns golden brown.
- Add the Syrup and Cool: Immediately after baking, pour the cooled sugar syrup evenly over the hot cake. Allow the syrup to soak in and the cake to cool before cutting into pieces and serving.
Notes
- For a richer and creamier filling, substitute part of the milk in the cream with heavy cream.
- Allow the cake to sit for at least 30 minutes before serving to ensure the syrup fully absorbs, enhancing the flavor and texture.
- This dessert is best enjoyed at room temperature or chilled according to preference.
