Exquisite Basboosa Delight
Indulge in the heavenly layers of Exquisite Basboosa Delight, a scrumptious Arabian-inspired sweet that perfectly balances sweetness with the exotic touch of rose and lime. This incredibly moist cake, infused with nutty semolina and enriched with aromatic coconut, holds within it a delightful syrup that seeps in for maximum flavor. Ideal for celebrations or cozy gatherings, this dessert showcases a symphony of textures and tastes. The best part? It’s easily prepped the night before, allowing the flavors to meld beautifully. Treat your guests to a slice of this exquisite creation and watch as they savor every bite!
30
Servings
N/A
Calories
13
Ingredients
Ingredients
White Sugar
16 ounces (standard granulated)
Water
12 ounces (to dissolve sugar)
Limes
2 (zest only)
Honey
3 tablespoons (standard liquid honey)
Rose Water or Essence
1/2 teaspoon (flavoring)
Semolina
3 cups (fine semolina)
Plain White Flour
8 ounces (all-purpose)
Milk
1 1/2 cups (use lime juice to sour)
Softened Butter
16 tablespoons (at room temperature)
Baking Powder
1/2 teaspoon (leavening agent)
Dried Coconut Flakes
1 cup (unsweetened)
Eggs
3 (beaten)
Whole Almonds
30 (for garnishing)
Instructions
1
Start with the syrup: In a medium saucepan, combine 16 ounces of white sugar, 12 ounces of water, the zest of 2 limes, and 3 tablespoons of honey. Heat it over low flame until it comes to a gentle boil. Stir occasionally until the syrup thickens slightly, but be careful not to let it become overly thick. Once it's nearly ready, stir in 1/2 teaspoon of rose water or essence, then remove it from the heat and let it cool.
2
In a large mixing bowl, combine the dry ingredients: 3 cups of semolina, 8 ounces of plain white flour, 1/2 teaspoon of baking powder, and 1 cup of dried coconut flakes. Mix well, then add in 16 tablespoons of softened butter, and blend until crumbly.
3
In a separate bowl, combine 1 1/2 cups of milk with the juice of the remaining 3 limes, allowing it to sit until thickened (about an hour for yogurt-like consistency). Then, add 3 beaten eggs and the soured milk to the dry mixture. Stir everything together until fully incorporated.
4
Pour the batter into a 9x13 inch baking dish and spread it evenly. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until a knife inserted in the center comes out clean.
5
Once baked, remove from the oven and cut into small squares. Place a whole almond on top of each square and return to the oven for an additional 5-10 minutes to lightly toast the almonds.
6
After removing from the oven, generously pour the cooled syrup over the cake, making sure to saturate every piece. Allow the basboosa to cool completely, absorbing the syrup for a richer taste. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Exquisite Basboosa Delight?
Exquisite Basboosa Delight is a scrumptious Arabian-inspired semolina cake layered with coconut and infused with a lime and rose-flavored syrup.
What are the primary flavors in this recipe?
The cake features a blend of nutty semolina, aromatic coconut, and an exotic syrup made with lime zest and rose water.
How many servings does this Basboosa recipe make?
This recipe is designed to yield 30 individual servings.
What are the main ingredients for the syrup?
The syrup is made using 16 ounces of white sugar, 12 ounces of water, the zest of 2 limes, 3 tablespoons of honey, and 1/2 teaspoon of rose water.
What type of semolina is required?
The recipe calls for 3 cups of fine semolina to achieve the ideal texture.
How do I sour the milk for the batter?
Combine 1 1/2 cups of milk with the juice of 3 limes and let it sit for about an hour until it reaches a yogurt-like consistency.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How long does the Basboosa need to bake initially?
The cake should bake for 25-30 minutes, or until a knife inserted in the center comes out clean.
What is the purpose of the second baking stage?
After cutting the cake into squares and adding almonds, it is baked for an additional 5-10 minutes to lightly toast the almonds.
When should I pour the syrup over the cake?
The cooled syrup should be poured over the hot cake immediately after it is removed from the oven for the second time.
Does this recipe include coconut?
Yes, the recipe includes 1 cup of dried unsweetened coconut flakes.
What size baking dish is recommended?
A 9x13 inch baking dish is required for this recipe.
How do I incorporate the butter into the dry ingredients?
Add 16 tablespoons of softened butter to the dry mixture and blend until it becomes crumbly.
Can I make this dessert in advance?
Yes, it is recommended to prep it the night before to allow the flavors to meld and the syrup to fully absorb.
What is the garnish for each square?
Each square of Basboosa is topped with a single whole almond.
What type of flour is used in this recipe?
The recipe uses 8 ounces of plain white all-purpose flour.
How much honey is needed for the syrup?
The syrup requires 3 tablespoons of standard liquid honey.
How many eggs are included in the batter?
The recipe uses 3 beaten eggs.
What leavening agent is used?
1/2 teaspoon of baking powder is used as the leavening agent.
How do I prepare the lime zest?
Zest 2 limes and add the zest to the saucepan with sugar, water, and honey when starting the syrup.
Should the syrup be hot when applied to the cake?
No, the syrup should be cooled completely before being poured over the hot cake.
How do I know when the syrup is ready?
The syrup is ready when it has thickened slightly after a gentle boil, ensuring it is not overly thick.
How long should the cake cool after adding the syrup?
The cake should cool completely to allow for maximum syrup absorption and a richer taste.
Is rose water essential?
Rose water or essence provides the signature aromatic Arabian flavor, so it is highly recommended.
What should the batter consistency be like before baking?
The batter should be fully incorporated and spread evenly into the baking dish.
How much sugar is in the entire recipe?
The recipe uses 16 ounces of white sugar, primarily in the syrup.
How many almonds are needed for garnishing?
You will need 30 whole almonds, one for each serving.
What category of food is this recipe?
This recipe is categorized as a Candy or sweet dessert.
Can I substitute the lime juice?
The lime juice is used specifically to sour the milk and provide flavor; using other citrus might change the flavor profile.
What is the texture of the finished Basboosa?
The finished cake is incredibly moist and holds a symphony of textures from the semolina and coconut.