Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, basbousa cake (middle yeast recipe) semolina cake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Basbousa Cake (middle Yeast Recipe) Semolina Cake is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Basbousa Cake (middle Yeast Recipe) Semolina Cake is something which I’ve loved my entire life. They are fine and they look fantastic.
Basbousa is a traditional Egyptian - middle eastern sweet cake. Basically Basbousa (also known as revani or harissa) cake is a semolina cake with coconut. Authentic Egyptian basbousa recipe that is soft and stays soft.
To get started with this recipe, we have to first prepare a few components. You can cook basbousa cake (middle yeast recipe) semolina cake using 15 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Basbousa Cake (middle Yeast Recipe) Semolina Cake:
- Make ready 11/2 cup rava suji / semolina
- Get 3/4 cup castor sugar
- Get 1/4 cup butter melted or oil
- Prepare 1/4 cup desecrated coconut
- Make ready 1 tsp baking powder
- Take Pinch salt
- Take 1/4 cup curd
- Get 1 cup milk
- Make ready For Syrup
- Get 1/4 cup sugar
- Prepare 1 cup water
- Make ready 1 tbsp lemon juice
- Make ready 1 " cinnamon stick
- Get 1/2 cardamom powder
- Make ready Few saffron string
It's one of the variations basbousa - traditional Middle East sweet cake. For the first time I tried shamali at one of the local fish taverns. It was served with coffee as a compliment from chef. I really liked unusual taste and moist.
Steps to make Basbousa Cake (middle Yeast Recipe) Semolina Cake:
- Collect all the ingredients at on place
- In a mixing bowl add dry ingredients semolina salt baking powder not soda at this time
- In another bowl blend butter and sugar till creamy add vanilla essence mix well add curd and mix
- Add dry semolina mix in to it in small batches at a time mix with spetula add milk little at a time add coconut powder and mix all the mixture together consistency should be little loose if required add little more milk let it rest for 10 minutes
- Other side in a pan make sugar syrup on the flame add water and sugar and lemon juice give a boil by adding cinnamon and cardamom and saffron sting or 1/2 tsp yellow colour
- Grease the cake tin and place parsment paper pour the batter bake it in the preheated oven at 180 degree for 30 to 35 minutes
- In baked hot cake pearce with knife over the cake just two three times and pour the sugar syrup on it remember syrup should be cold at room temperature and cake should be hot so it will absorb the syrup well
- Here it is delicious cake loaf cut in pieces it is healthy and filling full recipe
- I have taken 3/4 cup granulated semolina and to 3/4 I have grind it in mixture jar so cake should give hold other wise cake will become so crumbled
Basbousa cake is a dessert from the Middle East that is made primarily from a semolina mixture. It is popular throughout Middle Eastern countries as well as North Africa, Iran, Greece and You will need coarse ground semolina for this recipe in order to get the right texture and consistency for the cake. This semolina cake is an Egyptian and Middle Eastern delicacy that is served during special occasions. Serve Basbousa during a tea party Cover the whole pan of basbousa with sugar syrup. Our eggless Middle Eastern semolina Cake or.
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