Basbousa (Eggless Arabic Cake)
Basbousa is a traditional Middle Eastern sweet cake. It is made with semolina and coconut, baked and then drenched in sugar syrup containing rose water or orange flower water. It’s very easy to make and super delicious. Basbousa squares are perfect with coffee or tea.
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Ingredients
For the Syrup: -
- 1/2 cup Water
- 1 cup sugar
- 1/2 tbsp Lemon juice
- 1 tbsp Rose water (or Orange flower water)
For the Cake: -
- 1/2 cup sugar
- 1/2 cup Butter (unsalted)
- 1 1/2 cup Milk
- 2 cup Fine Semolina (rava)
- 1 cup Desiccated coconut (unsweet)
- 2 tsp Baking powder
- 12 Almonds (cut into half)
Instructions
Prepare the Sugar Syrup: -
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1 Mix water, lemon juice and sugar together. Bring it to a boil. Remove from flame. Add the rose water. Let it cool to room temperature.
Prepare the Cake: -
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2 Beat butter and sugar. Add milk.
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3 Mix in the semolina, salt and baking powder. Mix well. Then, add the desiccated coconut.
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4 Mix well till you get a thick cake mixture.
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5 Line a 11 X 7-inch baking pan with parchment paper. Pour the batter. Using a knife, mark 24 square pieces as shown. Place half almond each as seen. Leave batter aside for 15 minutes. Preheat oven at 375 deg f (190 deg C).
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6 Bake for 30 minutes. Then turn on top heat of oven(broil) for 1-2 minutes till you get a nice golden brown color on the top of the cake. Remove from oven. Using a knife, cut along the lines marked. (Gently)
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7 Pour the sugar syrup all over the cake.
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8 Let the cake get soaked in syrup for at least 30 minutes.
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9 Take out the pieces carefully.
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10 Serve and enjoy!!!
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Xantilicious.com
| Recipe Name | : | Basbousa (Eggless Arabic Cake) |
| Author | : | Xanti Pinto |
| Recipe Link | : | https://xantilicious.com/recipe/basbousa-eggless-arabic-cake/ |
| Passive Time | : | 45 minutes |
| Prep Time | : | 10 minutes |
| Cook Time | : | 30 minutes |
| Serving | : | 24 Pc. |
Ingredients
For the Syrup: -
- 1/2 cup Water
- 1 cup sugar
- 1/2 tbsp Lemon juice
- 1 tbsp Rose water (or Orange flower water)
For the Cake: -
- 1/2 cup sugar
- 1/2 cup Butter (unsalted)
- 1 1/2 cup Milk
- 2 cup Fine Semolina (rava)
- 1 cup Desiccated coconut (unsweet)
- 2 tsp Baking powder
- 12 Almonds (cut into half)
Instructions
| Prepare the Sugar Syrup: - | ||
| 1 | Mix water, lemon juice and sugar together. Bring it to a boil. Remove from flame. Add the rose water. Let it cool to room temperature. | |
| Prepare the Cake: - | ||
| 2 | Beat butter and sugar. Add milk. | |
| 3 | Mix in the semolina, salt and baking powder. Mix well. Then, add the desiccated coconut. | |
| 4 | Mix well till you get a thick cake mixture. | |
| 5 | Line a 11 X 7-inch baking pan with parchment paper. Pour the batter. Using a knife, mark 24 square pieces as shown. Place half almond each as seen. Leave batter aside for 15 minutes. Preheat oven at 375 deg f (190 deg C). | |
| 6 | Bake for 30 minutes. Then turn on top heat of oven(broil) for 1-2 minutes till you get a nice golden brown color on the top of the cake. Remove from oven. Using a knife, cut along the lines marked. (Gently) | |
| 7 | Pour the sugar syrup all over the cake. | |
| 8 | Let the cake get soaked in syrup for at least 30 minutes. | |
| 9 | Take out the pieces carefully. | |
| 10 | Serve and enjoy!!! | |
Hi Xanti! I wanted to try out this recipe. Can you please tell me how to check whether the cake is done before broiling it?
Hi Anshul, just bake it for 30 mins that should be fine don’t really have to check it because its not like a cake batter with flour. But you can try by inserting a toothpick and see if it comes out clean.
Ok great! Thank you! Will try it out soon and let you know! It looks delicious ??
can we make this cake in cooker
Hi kailash
No , use an oven 👍🏻I haven’t tried in cooker.
But Incase you have baked cakes in cooker before you can give this recipe a try in cooker then 😊
Woooooow
do give it a try lopa 🙂
Xanti when do you add the syrup
Hi leena
Please check step number 7 . It’s mentined there .
Hello madam, I prepared cake it just superb.. Taste awesome… my 7 year daughter liked so much..thanks a lot
Thank you Roopa for trying the recipe and sharing your feedback with me 🙂 So happy your 7 year old liked the same 🙂 thanks once again for your lovely feedback 🙂
Thank you so much for the busbusa making mathaded.
Your most welcome Luxme
Hi Xanti,
This cake looks very yummy and I want to make it but only confusion is about baking powder. If two tea spoon is the exact measurement I have to keep..
Hi seema
Yes , it’s 2 tsp baking powder in the recipe .
Made it but didn’t fluff like ur pic.
How do we store it?
Hi chrisa
Hmm …It has to rise up …
Store at room temperature for 2 days
In refrigerator for upto 7 days .
The cake looks yummy…i tried wheat flour cake in cooker…so can we make this too in cooker…
i have not tried any cakes in oven
so can u suggest…which is best….
Hi Radha
You want to know which oven to use ?
You can try the OTG’s sunflame , bajaj brands
Hi … what can be semolinas substitute… n do we pour the syrup over hot cake or after it has cooled
Hi Pooja
This cake is made with semolina itself , no substitute here …
Yes , pour sugar syrup while it’s still hot.
Hi xanti should I use roasted semolina or plain?
Hi Lavi
Plain semolina
Thank you… I m trying it today…
Thanks Lavi, do share your feedback