Basbousa with rose & orange blossom water. Meera Sodha's vegan recipe for basbousa, or Algerian love cake. A luxuriously sticky semolina cake that's soaked in citrus syrup and studded with almonds. How to make authentic Egyptian basbousa.
Basbousa (also namoura, revani, hareseh and other names) is a traditional Middle Eastern sweet cake that originated in Egypt, although it is also popular in other countries. It is made from a semolina batter and cooked in a pan, then sweetened with orange flower water, rose water or simple syrup. Peel the petals off the rose into a bowl. You can have Basbousa with rose & orange blossom water using 24 ingredients and 10 steps. Here is how you cook it.
Ingredients of Basbousa with rose & orange blossom water
- Prepare 3 of eggs.
- You need 1 cup of sugar.
- You need 1 cup of fine semolina.
- Prepare 1 & 1/2 cup of coarse semolina.
- It’s 1 cup of Greek yogurt.
- You need 100 gm of butter ,melted.
- Prepare 1/2 cup of vegetable oil.
- You need 1 cup of fresh coconut, grated.
- You need 2 tsp of baking powder.
- You need 1 & 1/2 tsp of baking soda.
- You need 1/2 tsp of Salt.
- Prepare 1 tsp of vanilla extract.
- Prepare 2 tbsp of rose water.
- You need 2 tbsp of orange blossom water.
- You need 1 of lemon zest.
- It’s 2 tbsp of Tahini.
- You need as needed of sliced almonds for garnishing.
- Prepare of Ingredients for the syrup.
- You need 1 cup of water.
- You need 1 &1/4 cup of sugar.
- Prepare 1 tsp of lemon juice.
- It’s 1 tbsp of rose water.
- You need 2 tbsp of orange blossom water.
- You need 1/2 tsp of cardamom powder.
Coat with lemon juice and then sprinkle sugar over the rose petals. ✔️ROSE PETALS – Our Dried Red Rose Petals Is Grade – A. Handpicked The Egyptian Rosewater Basbousa Cupcakes are as sweet as they are beautiful. This delicious duo of semolina cupcakes is. Many people attribute weight gain in Ramadan to the abundance of traditional sweet treats which are unfortunately characteristically not the healthiest.
Basbousa with rose & orange blossom water step by step
- Preheat oven at 180 degree centigrade.Grease a 9"×13" baking pan with tahini..
- In a bowl beat together eggs,sugar,lemon zest and vanilla extract until light and fluffy..
- Add yogurt, oil, melted butter and the flavoured waters..
- In another bowl mix together semolina(fine and coarse),coconut, baking powder,baking soda and salt..
- Add the wet ingredients to the dry ingredients and mix well until all the ingredients are well combined..
- Pour the batter into the greased pan. Even the top out and garnish with sliced almonds..
- Bake in a preheated oven for 20 to 25 minutes until golden on top and a skewer inserted in the centre comes out clean..
- Remove the pan to a cooling rack.Poke a few holes in the cake and pour the cold syrup on the cake. Cover the cake with a clean towel/ cloth for 2-3 hours. Refrigerate and let the cake cool overnight in the refrigerator before slicing..
- For the syrup.
- In a saucepan add cold water,sugar, cardamom powder and lemon juice.Boil until the sugar is dissolves completely.Turn the heat off add add the flavoured waters. Stir through and let cool completely in the refrigerator until ready to be poured over the cake..
Basbousa is a famous Middle Eastern sweet. I like too use orange blossom water for mine, but you can also use rose water, lemon, or the flavoring of your choice. Learn how to make basbousa, a traditional Middle Eastern cake that's made from semolina flour and Basbousa (Semolina Cake). Recipe adapted from Vian Alnidawi and Sara Nassr, Comal Heritage. When the cake is cooked, pour over remaining syrup.
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