Traditional Basbousa with Citrus Honey Syrup
This delightful Middle Eastern dessert, Basbousa, combines the rich flavor of semolina with a luscious syrup infused with a hint of lemon and honey. This recipe, inspired by Saad Fayed, transforms simple ingredients into a moist, sweet cake that is perfect for sharing after dinner or enjoying with your afternoon coffee. The gentle sweetness of the syrup complements the cake beautifully without overwhelming the palate. Decorative diamond shapes and a blanched almond in the center make it as visually appealing as it is delicious. This dessert is not only a treat for the taste buds but also a wonderful way to bring friends and family together. Serve it warm or at room temperature, ideally with a dollop of whipped cream for the perfect finishing touch.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
sugar
2 1/4 cups (For syrup)
water
1 1/2 cups (For syrup)
lemon
1 (Juice of)
honey
1 teaspoon (Optional, for syrup)
butter
1/2 cup (Softened)
sugar
1 cup (For cake)
eggs
2 (Large)
vanilla extract
1 1/2 teaspoons (For flavor)
semolina
2 cups (Ground fine)
baking powder
1 tablespoon (For leavening)
baking soda
1 tablespoon (For leavening)
whole milk
1 cup (For batter)
blanched almond halves
as needed (For decoration)
whipped cream
as needed (For serving)
Instructions
1
Start by preparing the syrup to allow it to cool while you make the cake.
2
In a medium saucepan, combine 2 1/4 cups sugar and 1 1/2 cups water. Stir until sugar dissolves.
3
Add the juice of 1 lemon to the pan and bring the mixture to a boil.
4
Once boiling, incorporate the optional honey, then reduce the heat to medium-low, letting it simmer gently for about 8-10 minutes or until slightly thickened.
5
Remove the syrup from heat and set aside to cool.
6
Preheat your oven to 350°F (175°C) and lightly grease and flour a 9x12 inch baking dish.
7
In a large mixing bowl, cream together 1/2 cup softened butter and 1 cup sugar using an electric mixer or a whisk until light and fluffy.
8
Add 2 eggs and 1 1/2 teaspoons vanilla extract, mixing well until combined.
9
In a separate bowl, whisk together 2 cups semolina, 1 tablespoon baking powder, and 1 tablespoon baking soda.
10
Gradually add the dry mixture to the buttery egg mixture, stirring until well combined.
11
Pour in 1 cup of whole milk and mix until the batter is smooth and well incorporated.
12
Transfer the batter to the prepared baking dish and smooth the top with a spatula.
13
Using a butter knife, create diamond shapes on the surface by drawing diagonal lines, both ways.
14
Place a blanched almond half in the center of each diamond shape for decoration.
15
Bake in the preheated oven for about 25 minutes, or until the top is golden brown.
16
Once baked, remove the cake from the oven and immediately pour the cooled syrup over it, ensuring it absorbs as much as possible.
17
Let the basbousa cool for 20 minutes before slicing into pieces to serve.
18
For an extra touch, serve with a dollop of whipped cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Basbousa?
Basbousa is a traditional Middle Eastern semolina cake that is soaked in a sweet syrup after baking.
How much semolina is needed for this recipe?
This recipe requires 2 cups of finely ground semolina.
At what temperature should the oven be preheated?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How much sugar is used in the syrup?
The citrus honey syrup uses 2 1/4 cups of sugar.
What are the ingredients for the syrup?
The syrup is made with 2 1/4 cups sugar, 1 1/2 cups water, the juice of 1 lemon, and an optional teaspoon of honey.
Should the syrup be hot or cold when poured over the cake?
The syrup should be cooled completely before being poured over the hot, freshly baked cake.
How much butter is required for the cake?
The cake requires 1/2 cup of softened butter.
How many eggs are used in the batter?
This recipe calls for 2 large eggs.
What size baking dish should be used?
A 9x12 inch baking dish is recommended for this Basbousa recipe.
Do I need to grease the baking dish?
Yes, you should lightly grease and flour the baking dish before pouring in the batter.
What kind of milk is used in the recipe?
The recipe calls for 1 cup of whole milk to be mixed into the batter.
How long does the Basbousa bake?
The cake should bake for approximately 25 minutes or until the top is golden brown.
How do I create the traditional diamond pattern?
Use a butter knife to draw diagonal lines in both directions across the surface of the batter before baking.
What is used to decorate each piece?
A blanched almond half is placed in the center of each diamond shape for decoration.
Is honey required for the syrup?
No, the honey is an optional ingredient used to add a hint of extra flavor to the syrup.
How much vanilla extract is added to the cake?
The recipe uses 1 1/2 teaspoons of vanilla extract.
What leavening agents are used?
The recipe uses both 1 tablespoon of baking powder and 1 tablespoon of baking soda.
How long should the syrup simmer?
The syrup should simmer gently for about 8-10 minutes until it is slightly thickened.
Can I serve Basbousa with cream?
Yes, it is suggested to serve each piece with a dollop of whipped cream for a perfect finish.
How long should the cake cool before slicing?
You should let the Basbousa cool for at least 20 minutes before slicing it into pieces.
How much sugar is in the cake batter?
There is 1 cup of sugar in the cake batter itself, separate from the syrup.
What is the first step in making this recipe?
The first step is preparing the syrup so that it has time to cool while the cake is being made.
Who is the inspiration behind this recipe?
This recipe is inspired by Saad Fayed.
What is the texture of the cake?
The cake is moist and sweet, with a rich flavor from the semolina and infused syrup.
Can the cake be served warm?
Yes, Basbousa can be served either warm or at room temperature.
How do you mix the dry and wet ingredients?
Gradually add the whisked dry mixture of semolina and leavening to the creamed butter and egg mixture.
When do I add the milk?
Add the milk after the dry ingredients have been incorporated into the butter and egg mixture.
Is the syrup lemon-flavored?
Yes, the syrup is infused with the juice of one lemon.
What makes the cake visually appealing?
The decorative diamond shapes and the blanched almond in the center make it visually appealing.
Is Basbousa a good accompaniment for coffee?
Yes, it is described as being perfect for enjoying with afternoon coffee.