• عربي

    • Basbousa

    A beloved Middle Eastern semolina cake soaked in sweet syrup, often infused with rose or orange blossom water. With its soft and moist texture, this dessert is perfect for satisfying any sweet tooth.

    Makes:

    12-15 portions

    Ingredients

    • 1 cup semolina
    • 1 cup powdered milk
    • ½ cup sugar
    • ½ cup vegetable oil
    • 2 cans cream (Qashta or clotted cream)
    • 1 Tbsp baking powder from Foster Clark’s
    • 1 tsp vanilla essence from Foster Clark’s
    • ½ teaspoon salt
    • 1 sachet whipped cream from Foster Clark’s
    • 115ml cold milk

    For the syrup:

    • 1 cup sugar
    • 1 cup water
    • 2 tsps rose water (optional)

    Preparation

    1. In a bowl, mix semolina and powdered milk and top with nuts.
    2. Add oil, baking powder, sugar, vanilla & cream, and mix.
    3. Pour onto baking tray and bake at 180℃ bake in the middle of your oven until edges start to brown (about 10 minutes).
    4. Move the basbousa up to the higher shelf and let it continue cooking until golden brown (from 15 to 20 minutes).
    5. Prepare whipping cream by adding the sachet with cold milk in a deep bowl and beat on high speed with hand or electric mixer for about 4 minutes or until the topping thickens and forms light, fluffy peaks.
    6. Remove the basbousa from oven and add syrup.
    7. Cut into squares and serve with whipped cream.

    Made With

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