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    You are in: Home / Recipes / Algerian Basboussa - Semolina Cake With Syrup Recipe
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    Algerian Basboussa - Semolina Cake With Syrup

    Algerian Basboussa - Semolina Cake With Syrup. Photo by Um Safia

    1/3 Photos of Algerian Basboussa - Semolina Cake With Syrup

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Um Safia's Note:

    There are many, many versions of Basboussa ( and many spelling variations!) throughout the Arab world. Some of these are a spongy cake-like texture & some are more of a grainy texture. This Algerian version is more of a cake-like texture - which happens to be my favourite. I absolutely love the addition of coconut in the recipe, it really adds something to the Basboussa. This recipe is extremely simple to make & is delicious served with coffee or tea. It is definitely a Ramadan staple in our home!

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    Ingredients:

    Yield:

    large pan

    Units: US | Metric

    For the Basboussa

    For the Syrup

    To Decorate

    • blanched whole almond

    Directions:

    1. 1
      Preheat the oven to 180°C Grease a large baking dish (approx. 11" x7").
    2. 2
      In a pan, place the sugar & water from the 'Syrup Ingredients', bring to the boil then simmer until you have a pale golden colour. Remove from the heat & stir in the lemon juice & the orange flower water. Set aside to cool, you can also store this syrup in the fridge until you need to use it.
    3. 3
      Place all the wet ingredients in a large bowl & using a hand mixer, mix until creamy. Add the dry ingredients a little at a time & mix well.
    4. 4
      Pour into your baking dish & level off the surface with the back of a dessert spoon or palett knife. With a small knife, score the surface into equal squares or diamonds & place a blanced almond in the centre of each square / diamond.
    5. 5
      Bake in the oven until golden - this will take approximately 30-40 minutes.
    6. 6
      Remove from the oven & cut through the scored squares / diamonds. Pour the syrup over the top & allow the Basboussa to soak up the syrup before serving. It is best to leave it for at least 2 hours for best results.

    Ratings & Reviews:

    • on March 21, 2010

      55

      Fantastic! Something special to enjoy with good coffee or tea and friends !! thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2010

      55

      I am Algerian so this recipe is definately a keeper, it is delicious. The only think I would do is add more syrup because it tends to dry quickly, original basboussa is supposed to be very moist and sticky.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 30, 2009

      45

      mmmm..... A north african classic!! this is just how i like it. nice a coconutty!! Its not like my mothers but it is still very very good.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Algerian Basboussa - Semolina Cake With Syrup

    Serving Size: 1 (2543 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 6699.1
     
    Calories from Fat 2612
    38%
    Total Fat 290.2 g
    446%
    Saturated Fat 76.8 g
    384%
    Cholesterol 775.8 mg
    258%
    Sodium 1180.8 mg
    49%
    Total Carbohydrate 963.8 g
    321%
    Dietary Fiber 25.2 g
    100%
    Sugars 667.4 g
    2669%
    Protein 83.3 g
    166%

    The following items or measurements are not included:

    orange flower water

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