BASBOUSSA
This recipe will guide you through creating a delightful basboussa, a sweet and aromatic semolina cake that is sure to delight your taste buds. The mixture of fine semolina, sugar, and grated coconut forms a luscious base, while a decadent blend of milk and butter lends richness to every bite. Topped with optional almonds for an added crunch, this aromatic treat bakes to perfection in the oven, creating a golden crust that promises sheer indulgence. As your basboussa bakes, prepare a fragrant syrup infused with orange blossom water, which will generously soak into the cake, imbuing it with sweet, floral notes. Once baked to perfection and generously drizzled with syrup, allow your basboussa to cool, allowing its flavors to meld and intensify, resulting in a sumptuous treat that is perfect for any occasion.
— Constant Cookbook
Ingredients
- 200gr fine semolina
- 100gr sugar
- 100gr grated coconut
- 150gr milk
- 100gr butter
- Almonds (optional, for decoration. It is important however that they be either blanched full almonds or slivered blanched almonds)
- For the syrup:
- 2 cups water + 2 cups sugar + 1 tablespoon orange blossom water
- *In this case, a cup = a drinking cup (approx 300-400ml in size). Just fill up the cups with the ingredients, no need to weigh or use proper measuring cups for the syrup.
Instructions
- Preheat oven to 200C. Melt the milk and butter together. In a bowl, mix the fine semolina, sugar and grated coconut. Then add the milk and butter on the dry ingredients- mix well.
- Pour mixture into a baking tray, top off with almonds, and bake for 30 minutes. Check to see if ready- it should form a beautiful golden crust. If necessary, extend baking time for another 10 minutes
- While the basboussa is in the oven, prepare the syrup by boiling the water and sugar together on high heat. When it reaches it starts bubbling, let it continue boiling for 5-10 minutes so that it becomes a thick syrup. At the end, add the orange blossom water. Set aside.
- Once the basboussa is baked and out of the oven, immediately pour the syrup gently and slowly over. Let cool for at least an hour- when it's hot it will be too difficult to slice up.
Yield
Serves 10
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