By alAmira on October 08, 2003
"Strange as it may sound, this cake tastes wonderful. I fell in love with a cake called basbousa while staying in Jordan, and couldn't find semolina anywhere here back home in the states, so I made up my own version using cream of wheat, when I remembered having cooked semolina the same as I did cream of wheat back home. Jordanians don't have cream of wheat. Funny how we miss things only when we don't have them."
Serving Size: 1 (60 g)
Servings Per Recipe: 28
"Served this cake at one of our International Dinners last night and it was fantastic. Very moist, very dense. The secret is to make it the day before you plan to serve it. Everyone wanted the recipe."
"it was so dry. i had to throw it away. it was bad.even the would not eat it. that is bad."
"This is a really tasty cake; kind of dry, but that's what the syrup is for. Try using orange juice or rosewater instead of lemon juice."
"Definitely, use the syrup. This makes a very heavy, dense cake."