Algerian Basboussa - Semolina Cake With Syrup

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!

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Yield: 1 large pan

For the Basboussa

• 1 ½ cups of coarse semolina
• 1 cup plain flour
• 2 teaspoons baking powder
• ¾ cup unsweetened dried shredded coconut
• ¼ cup granulated sugar
• 1 cup sunflower oil
• 1 lemon , zest of (finely grated)
• 1 cup yogurt
• 4 eggs
• 2 teaspoons vanilla flavoring

For the Syrup

• 3 cups water
• 3 cups granulated sugar
• 1 tablespoon orange flower water (add a little more if you like it very fragrant)
• 1 teaspoon lemon juice

To Decorate

• blanched whole almond

Directions:

1. Preheat the oven to 180°C Grease a large baking dish (approx. 11" x7").
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. 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. 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. Bake in the oven until golden - this will take approximately 30-40 minutes.
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.

Reviews

[macera44]

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

[Chef #1530883]

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.

[Maya's Mama]

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.