Tuesday, 25 August 2015

Semolina Cake a.k.a Basbousa

Semolina Cake a.k.a Basbousa

There was a time when I used to bake everyday. Gone are those days and now it is a matter just about managing to make everyday meal from scratch. I found a pack of fine semolina in my pantry while doing the all important pantry stock taking task. I thought I will try this middle eastern dish a try and take it to friends who we were visiting that evening. The recipe is somewhat altered from Nestle's website. Here it is...

2 1/2 cups semolina
1 tin condensed milk
generous pinch of saffron steeped in 2 tablespoons warm milk
1 cup melted butter and bit more to grease the tin
1 1/2 teaspoon baking powder

For the syrup
1/2 cup sugar
1/4 cup water
dash of lemon juice

Bring all ingredients for the cake together but leave the baking powder to be added last. Mix together until combined. Add little water if needed to bring to thick batter consistency

Pour into a cake tin and bake in preheated oven at 170degC for about 35-40 minutes (until skewer comes out clean and top has browned)

In the meantime, add sugar and water in a pan and bring to boil. Allow it to reduce to make a syrup. You know it is ready when the sugar water is sticky to touch. If you reduce too much, you will not have enough for the whole cake. Add lemon juice to the syrup so the sugar does not crystallise

The syrup should have cooled down while the cake should be warm when you pour the syrup on the cake. I pour the syrup while the cake is still in teh tin but on teh cooling rack. I alo pierced some holes using the skewer. You can garnish with some chopped nuts. I used almonds and pistachios but wait till all the syrup has seeped through

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