Basbousa with cream
Servings: 16 serving
A gloriously creamy and moist semolina cake, stuffed with luscious cream drizzled with syrup then topped with nuts. A pastry shop style cake with a stunning look that will get everyone's attention.
- 1 cup semolina or farina the difference is described in the post above.
- 1/2 cup sugar.
- 1/4 cup finely shredded unsweetened coconut flakes.
- 2 teaspoons baking powder.
- 3 large eggs.
- 1 teaspoon vanilla extract.
- 1 cup plain yogurt.
- 3/4 cup oil.
- 2 cups milk.
- 4 Tablespoons cornstarch.
- 1 Tablespoon sugar.
- 2 Tablespoons canned cream. optional for more richness.
- 1/2 teaspoon vanilla extract.
- 1 cups sugar.
- 3/4 cup water.
- 1 teaspoon lemon juice.
- 1 Tablespoons honey.
- A pinch of vanilla powder.
Make the syrup:
In a sauce pan stir syrup ingredients, bring to a boil, reduce heat and simmer for 10 minutes.
Remove from heat and let it cool completely.
Make the filling while the cake is in the oven:
In a pot dissolve cornstarch in one cup of milk stir in sugar, vanilla extract and the rest of the milk.
Place pot on stovetop on medium heat , keep stirring with a whisk until the mixture bubbles and thickens.
Take pan out of oven, pour the filling and level the surface.
Pour 1 Tablespoon of water over the rest of the farina mixture mix well .
Pour the drain mixture over the filling and level.
Bake for an extra 40-50 minutes.
Get it out of the oven and immediately pour the cooled syrup.
Cover and let stand for 15 minutes to let it soak the syrup and cool down.
Garnish with nuts of your choice or serve plain.
Basbousa with cream
Amount Per Serving
Calories from Fat 116
% Daily Value*
Vitamin A 120IU2%
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 285.6kcal | Carbohydrates: 38.9g | Protein: 4.6g | Fat: 12.9g | Cholesterol: 38.3mg | Sodium: 103.9mg | Potassium: 125.4mg | Fiber: 0.6g | Sugar: 28.8g | Vitamin A: 120IU
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