This is a print preview of "BASBOUSSA (SEMOLINA CAKE)" recipe.

BASBOUSSA (SEMOLINA CAKE) Recipe
by MARIA LOURDES V. LIPARDO-AYUB

BASBOUSSA (SEMOLINA CAKE)

This is my favourite Egyptian pastry. I tried many recipes but I finally found the best one. An Indonesian chef, who's working in the palace of a Prince in Riyadh, gave me an idea how to make it. I made this recipe and tried it. Excellent!!!

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Egypt Egyptian
Cook time: Servings: 5

Ingredients

  • 2 eggs
  • 1/4 c. corn oil
  • 3/4 c. sugar
  • 1 c. cream
  • 3 tbsp. powdered milk
  • 1 tsp. vanilla essence
  • 1 1/2 c. semolina
  • 1 tsp. baking powder
  • 1/4 c. roasted almonds
  • SUGAR SYRUP:
  • 1 c. sugar
  • 2 c. water
  • 1 tsp. vanilla essence
  • 1 lemon juice

Directions

  1. Preheat oven to 350 F.
  2. Beat eggs, sugar and corn oil.
  3. Add cream, milk, vanilla, semolina and baking powder. Blend well.
  4. Pour mixture into a greased pan.
  5. Spread almonds on top.
  6. Bake in a preheated oven for about 30 minutes.
  7. Boil sugar and water for 10 minutes.
  8. Add vanilla and lemon juice, continue simmering for 1 minute.
  9. Pour hot sugar syrup on top of hot cake.