Today we’re sticking with Eastern cuisine but going back to sweet rather than savory. Just like Börek, Basbousa is also known by different names in different regions of the world. While Egyptians call it basbousa, other Arab speaking regions use the name hareseh or namoura. Meanwhile, the Turkish variant is known as revani. The point is if you’ve ever had Egyptian, Arab, Middle Eastern, or Turkish cuisine, you may have come across this sweet semolina cake.
Notes on Ingredients
Just as this sweet dish has different names, there are variations on the recipe as well. Sometimes the cake is sweetened with rose water or orange blossom water. My method uses a simple syrup with the option of adding some fresh lemon juice.
Traditionally diamond-shaped, the basbousa has almonds on top of each piece. However, feel free to use a nut of your choice. Apparently, there are places where pistachios are in the cake batter itself.
Notes on Method
I recommend making the simple syrup before mixing the batter or immediately after putting the basbousa into the oven for the first time. Simple syrup is equal parts of water and sugar. To dissolve the sugar, place it on the stove with water, and bring the solution to a boil. Set aside and allow to cool. The syrup will thicken and take on a viscous consistency as it cools.
As there is a small number of ingredients, be sure to mix them well. Starting with the dry ingredients, take your time whisking to ensure a homogeneous blend.
I use whole almonds on top of the basbousa. To make peeling the thin layer of skin off the almonds an easy task, I soak them in hot water for a few minutes.
Baking the basbousa is a two-step process. Prep the batter by scoring the surface with a paring knife. These markings indicate the size and shape of the basbousa pieces. I then place one almond onto the space of each piece. Bake in the oven until the edges are golden brown, about 30 minutes. At this point, remove from the oven, and using the score marks as guides, cut all the way through the basbousa. Return the basbousa to the oven for an additional 15 minutes. Remove from oven, place on a cooling rack, and pour simple syrup over the entire surface.
Basbousa
INGREDIENTS
For the Cake
- 1½ cups semolina flour
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ¾ cup canola oil
- ½ cup milk
- 30-40 whole almonds - skins removed
For the Simple Syrup
- 1 cup water
- 1 cup granulated sugar
- 1 tbsp fresh lemon juice (optional)
METHOD
For the Simple Syrup
- Put sugar and water in a small saucepan over med-high heat.
- Bring solution to boil; mixing to dissolve the sugar into the water.
- Remove from heat. Add lemon juice if desired. Set aside and allow to cool.
For the Basbousa
- Preheat oven to 350°F
- Grease a 9 inch round baking pan and set aside
- In a medium sized bowl whisk together the dry ingredients until well-combined
- Add in the canola oil and milk and stir until well-combined
- Pour the batter into the prepared baking dish.
- Using a paring knife score the top of the batter into about 1 to 2 inch wide columns
- Turn the dish about 45° and again score the top of the batter into 1 to 2 inch wide columns
- Place one almond inside the borders of each diamond shape
- Bake for 30 minutes or until the edges are golden
- Remove from oven. Cut all the way through the scored lines and return to oven for 15 minutes
- Remove from oven and immediately pour syrup over the top.
