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    Home » Desserts » Cakes » Egyptian Baseema Cake

    Egyptian Baseema Cake

    Published: Jun 15, 2013 · Modified: Apr 12, 2017 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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    A piece of Bassema dessert on a white plate

    Hello from Egypt 🙂

    I've missed you all my friends, we have been on a quick trip to Lego Land, Ca. and then we have finally landed safely in Egypt. So expect more and more of the flavorful Egyptian yummies to come.

    Bassema is an Egyptian cake usually made with all purpose flour and lots of coconut flakes soaked in simple syrup and garnished with nuts.


    A piece of Bassema dessert on a white plate with nuts

    Today we will tackle a new version of Bassema in which we will substitute the all purpose flour with semolina. I've taken the challenge and believed in it 🙂 and guess what, it turned out great this way.

    So let's start from the beginning, you will need :

    • 2 cups of coconut flakes.
    • 3/4 cup of semolina.
    • 1 1/4 cup of water/milk/ or a mixture.
    • 2 Tbs of ghee/unsalted butter.
    • 1 teaspoon Baking Powder.
    • Nuts and raisins for garnishing - optional.

    We will need a non-heavy, watery simple syrup in which we will need:

    • 1 cup of sugar
    • 1 cup of water
    • a dash of vanilla.
    • 1tsp of lemon juice

     

     

    A piece of Bassema dessert on a white plate with nuts

    • Simply mix all the ingredients well together spread in a greased baking sheet sprinkle top with nuts and cut in squares.

    A pan of food with Bassema dessert and nuts

    • Bake in a 350F preheated oven for almost 45 minutes or until golden brown. Meanwhile prepare the simple syrup as usual by boiling water and sugar together for 5 minutes then add the vanilla and lemon juice then simmer for another 15 minutes.

    A close up of Bassema dessert on a white plate with nuts

    • Pour the syrup while it is hot over the hot baseema- both got to be hot. Let it cool a bit and serve.

    A close up of Bassema dessert on a white plate with nuts

    « Egyptian Feteer meshaltet
    Chicken Tajine with couscous »
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    About Amira

    I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

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    Comments

    1. Katie

      July 01, 2019 at 11:51 am

      I absolutely love your recipes! Do you have a cookbook for sale? I would love to buy one if you do. This baseema is so delicious and my absolute favorite is the cream-filled basbousa. Thank you for sharing your wonderful creations!

      Reply
      • Amira

        July 05, 2019 at 4:15 pm

        Thanks Katie for your comment I am happy that you loved those two recipes... cream filled basbousa is one of my family's favorite as well :). I do not have a book currently but may be in the near future I will make it happen.

        Reply
    2. Flor

      April 12, 2017 at 7:17 am

      I want to try make the Baseema but I don't know what is the 1tsp Bp stand for?

      Reply
      • Amira

        April 12, 2017 at 1:31 pm

        I'm sorry for the confusion, it stand for baking powder. I've clarified it. Thanks, please come back and tell me how did it go with you. I hope you'll like it.

        Reply
    3. Viktoria

      April 29, 2016 at 2:51 pm

      This sounds so delicious! Thanks for sharing!

      Reply
    4. Molly

      February 23, 2016 at 11:25 am

      It looks like different version of basbousa

      Reply
      • Amira

        February 23, 2016 at 12:12 pm

        Yes to some extent :).. Thanks for the commentm be sure t check back for more recipes.

        Reply
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    I’m overjoyed that you have stopped by! This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends. Read More…

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