Gâteau Basbousa, also known simply as Basbousa, is a traditional Middle Eastern dessert that is moist, sweet, and often flavored with coconut. It's made from semolina and typically soaked in a sugar syrup after baking, giving it a rich, sweet flavor. Here’s a basic recipe to make this delightful treat:
Ingredients
For the Cake:
- 1 cup semolina
- 1 cup plain yogurt
- 1 cup sugar
- 1/2 cup melted butter or vegetable oil
- 1 tsp baking powder
- 1/4 cup shredded coconut (optional)
- Blanched almonds or pine nuts for garnish (optional)
For the Syrup:
- 1 cup sugar
- 1 cup water
- 1 tsp lemon juice
- 1 tsp rose water or orange blossom water (optional)
Instructions
Prepare the Syrup:
- In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves.
- Once boiling, add lemon juice and let it simmer for about 8-10 minutes until slightly thickened. Remove from heat and add rose water or orange blossom water, if using. Let it cool.
Make the Cake:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the semolina, yogurt, sugar, melted butter, baking powder, and shredded coconut (if using). Mix well until smooth.
- Pour the batter into a greased baking dish (about 9x13 inches).
- Spread the batter evenly and score it lightly with a knife into diamond or square shapes. Place a blanched almond or pine nut in the center of each piece.
- Bake in the preheated oven for about 30-40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Finishing Touches:
- Once the cake is baked, remove it from the oven and immediately pour the cooled syrup evenly over the hot cake. Allow it to soak for at least 30 minutes before serving.
- Cut along the scored lines and serve warm or at room temperature.
Enjoy!
Gâteau Basbousa is a delightful dessert that pairs wonderfully with coffee or tea. Its sweet, moist texture and hint of coconut make it a favorite in many Middle Eastern households