Basbousa. Egyptian-style Semolina Cake. Flavoured with citrus.

Dense, moist and with a zing of citrus, this semolina cake would be a great finish to these Egyptian-style dishes:

broad bean patties coated in sesame seeds fried in olive oil served with a simple green mezze

spiced paprika stew + marinaded fried tempeh

 

 

 

(click images for links)

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citrus basbousa with a refreshing herb tea

 

BASBOUSA.  ORANGE AND LEMON SEMOLINA CAKE. TOPPED WITH CINNAMON POWDER, DESSICATED COCONUT AND TOASTED PINE NUTS

serves 8

citrus basbousa – veganised

basbousa – served with a refreshing herb tea

Ingredients:  

• 75gms good quality vegan spread ( such as sunflower spread)
• 130gms. sugar (for the cake) …I used golden caster…
• 230gms. semolina
• 150ml. non-dairy yogurt
• 1.5 tsps. baking powder
• 60ml non-dairy milk ( I used oat milk)
• 2 unwaxed lemons
• 1 large orange
• 120gms. sugar (for the syrup)
• approx 150ml water
• 5-7cm stick cinnamon (optional)
• 2 star anise (optional)
• 2tsps. cinnamon powder
• 3tbs. desiccated coconut
• 30gms. pine nuts (optional)
• a few drops orange extract (optional but gives it a real zing)

Method:

• Preheat oven Gas Mk 4 / 180C
• Melt the vegan spread gently in a saucepan.
• In a large mixing bowl, add the sugar, then the non-dairy yogurt.  Mix together.  Add semolina, baking powder and non-dairy milk. Mix well.
• Add the melted vegan spread.  Stir in until you have a smooth mix.
• Add the zest of the lemons and the orange.
• Pour into a lightly oiled dish 20-24cm diameter.

add the zest of a lemon and an orange to the mix

basbousa – ready to bake

• Bake for 35-45 mins.
• Prepare the syrup.
• Take the juice of the 2 lemons and the orange, and make up to 180ml. with water.
• Add to a heavy small saucepan with 120gms sugar, cinnamon stick and star anise if using.
• Bring gently to the boil, allowing sugar to dissolve.
• Boil on a med.-high heat for 5 -8 mins.until the syrup begins to thicken.

syrup of sugar, lemon juice ,orange juice and water – add cinnamon sticks and star anise

boil the syrup 5-8 mins

• Remove from the heat, add orange extract if using, and allow to cool.
• When the cake is done: firm to the touch and golden on top, remove from the oven and, with a cocktail stick make tiny deep holes across the surface.

soak the baked cake in syrup, sprinkle with desiccated coconut and cinnamon powder and then toasted pine nuts

leave to cool – citrus basbousa – veganised

• While the cake is still hot, pour the cooled syrup evenly over the cake.
• Toast the pine nuts in a hot dry skillet for 3 mins. until golden.
• Mix cinnamon powder and desiccated coconut together.
• While the top of the cake is still nice and sticky, sprinkle with cinnamon/coconut mix, and then scatter toasted pine nuts.
• (*Or another topping of your choice: ground almonds, chopped nuts, nutmeg.)
• Allow the cake to cool completely.
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  basbousa – semolina cake – flavoured with citrus

  

  just one more slice

  

  toasted pine nuts

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Peace

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Goodwill

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Enjoy

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