Semolina Cake With Cream (Basbousa)

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Introduction

Semolina Cake With Cream, often known as Basbousa, is a beloved dessert that originates from the Middle East. This rich and decadent cake is celebrated for its moist semolina base, infused with the delicate flavors of citrus and rose water, and crowned with a luscious layer of creamy filling. The entire cake is then soaked in a fragrant syrup that adds sweetness and keeps it irresistibly tender.

Basbousa is more than just a dessert; it’s a cultural staple enjoyed during festive occasions, family gatherings, and everyday moments of joy. Its unique texture, combining the subtle coarseness of semolina with a melt-in-your-mouth tenderness, sets it apart from other cakes. The addition of cream elevates it to a truly indulgent treat, making it a favorite across generations.

The origins of Basbousa can be traced back centuries, with variations found in different regions of the Middle East, each boasting its own unique twist. Whether it’s called Basbousa, Revani, or Hareeseh, the essence of this cake remains the same: a celebration of simple ingredients transformed into something extraordinary.

Making Basbousa at home is a rewarding experience. The aroma of baking semolina, combined with the sweet scent of syrup, fills the kitchen and creates a warm, inviting atmosphere. The process is relatively straightforward, making it accessible to both novice and experienced bakers alike. Once you master the basic recipe, you can experiment with different flavors and toppings to create your own signature version.

This version of Semolina Cake With Cream is designed to be both authentic and approachable. It captures the essence of traditional Basbousa while providing clear, step-by-step instructions that ensure success. The use of high-quality ingredients, such as fine semolina, fresh cream, and fragrant citrus, guarantees a dessert that is both delicious and visually stunning.

Why You’ll Love This Semolina Cake With Cream (Basbousa)

Here’s why Semolina Cake With Cream (Basbousa) will become a cherished dessert in your home:

Exquisite Texture: The combination of coarse semolina and creamy filling provides a delightful contrast in textures, making each bite a sensory pleasure.
Fragrant Flavors: Infused with citrus zest and rose water, this cake offers a subtle, aromatic sweetness that is both refreshing and comforting.
Impressive Presentation: The golden-brown surface, adorned with nuts or a delicate pattern, makes it a visually stunning dessert perfect for any occasion.
Relatively Easy to Make: With clear instructions and simple techniques, even novice bakers can achieve professional-quality results.
Customizable: You can easily adjust the sweetness, add different nuts, or experiment with various flavorings to create your own unique version.
Perfect for Sharing: Basbousa is ideal for serving at gatherings and celebrations, where its rich flavor and elegant appearance are sure to impress.
Authentic Taste: This recipe captures the essence of traditional Middle Eastern Basbousa, providing an authentic culinary experience.
Moist and Tender: The syrup-soaked cake remains moist and tender for days, making it perfect for make-ahead preparations.
Versatile: Enjoy it as a dessert, a snack, or even as part of a Middle Eastern-inspired brunch.
A Taste of Culture: Making and sharing Basbousa is a way to connect with the rich culinary heritage of the Middle East.

Preparation and Cooking Time

Total Time: 1 hour 45 minutes
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Resting Time (for syrup absorption): 30 minutes
Servings: 12 servings
Calories per serving: Approximately 350-400 calories
Key Nutrients:
- Carbohydrates: 45g
- Fat: 18g
- Protein: 6g

Ingredients

Gather these ingredients to make your Semolina Cake With Cream (Basbousa):

For the Cake:

2 cups fine semolina
1 cup granulated sugar
1 cup desiccated coconut (optional)
1 teaspoon baking powder
½ teaspoon baking soda
½ cup unsalted butter, melted
1 cup plain yogurt (or buttermilk)
Zest of 1 lemon
Zest of 1 orange
1 teaspoon rose water (optional)
¼ cup slivered almonds or pistachios, for decoration

Cream Filling:

2 cups heavy cream
¼ cup cornstarch
¼ cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon rose water (optional)

Syrup:

2 cups granulated sugar
1 cup water
1 tablespoon lemon juice
1 tablespoon orange blossom water (optional)

Ingredient Highlights

Fine Semolina: Provides the cake’s unique texture, giving it a slightly coarse yet tender crumb.
Heavy Cream: Essential for the creamy, luscious filling that elevates the dessert.
Citrus Zest: Infuses the cake with a bright, aromatic flavor that balances the sweetness.
Rose Water: Adds a delicate floral note that is characteristic of Middle Eastern desserts.
Unsalted Butter: Contributes to the cake’s richness and moistness.
Granulated Sugar: Provides sweetness and helps create the perfect syrup consistency.
Yogurt (or Buttermilk): Adds moisture and tanginess, contributing to the cake’s tenderness.

Step-by-Step

Instructions

Here’s how to make Semolina Cake With Cream (Basbousa):

Prepare the Syrup:

Combine Ingredients: In a medium saucepan, combine the sugar and water.
Cook the Syrup: Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
Simmer: Reduce the heat and simmer for 10-12 minutes, or until the syrup slightly thickens.
Add Flavorings: Stir in the lemon juice and orange blossom water (if using). Remove from heat and set aside to cool.

Make the Cream Filling:

Combine Ingredients: In a medium saucepan, whisk together the heavy cream, cornstarch, and sugar until smooth.
Cook the Cream: Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. This should take about 5-7 minutes.
Add Flavorings: Remove from heat and stir in the vanilla extract and rose water (if using). Set aside to cool slightly.

Prepare the Semolina Cake:

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Combine Dry Ingredients: In a large bowl, combine the semolina, sugar, desiccated coconut (if using), baking powder, and baking soda.
Add Wet Ingredients: Add the melted butter, yogurt (or buttermilk), lemon zest, and orange zest to the dry ingredients. Mix well until everything is combined. The batter will be quite thick.
Pour Half the Batter: Pour half of the semolina batter into the prepared baking dish and spread it evenly.
Bake: Bake for 15-20 minutes, or until the surface is lightly golden.
Add Cream Filling: Remove the cake from the oven and carefully spread the cream filling evenly over the top.
Pour Remaining Batter: Gently pour the remaining semolina batter over the cream filling and spread it evenly. This can be tricky, so take your time and be patient.
Decorate: Arrange the slivered almonds or pistachios on top in a decorative pattern.
Bake Again: Return the cake to the oven and bake for another 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Soak in Syrup:

Pour Syrup: Immediately after removing the cake from the oven, slowly and evenly pour the cooled syrup over the hot cake. The cake should sizzle as the syrup is absorbed.
Rest: Let the cake rest for at least 30 minutes, or preferably longer (up to a few hours), to allow the syrup to fully absorb.
Cut and Serve: Cut the Basbousa into squares or diamond shapes and serve warm or at room temperature.

How to Serve Semolina Cake With Cream (Basbousa)

Semolina Cake With Cream (Basbousa) can be served in various ways to enhance its presentation and flavor:

Warm or Room Temperature: Serve Basbousa slightly warm or at room temperature to allow the flavors to fully develop.
With a Dollop of Cream: Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra layer of indulgence.
With Nuts: Garnish with extra slivered almonds or chopped pistachios for added texture and visual appeal.
With Arabic Coffee: Serve alongside a cup of strong, aromatic Arabic coffee for an authentic Middle Eastern experience.
At Celebrations: Present Basbousa at festive gatherings, family dinners, and special occasions to impress your guests.
As a Dessert Platter: Include Basbousa as part of a dessert platter with other Middle Eastern sweets like baklava and ma’amoul.
With Fresh Fruit: Pair with fresh berries or sliced citrus for a refreshing contrast to the rich, sweet cake.
In Elegant Slices: Cut the cake into neat squares or diamond shapes for an elegant presentation.
On Decorative Plates: Serve on decorative plates or platters to enhance the visual appeal.
With a Sprinkle of Rose Petals: Garnish with a sprinkle of dried rose petals for a delicate floral touch.

Additional Tips for Semolina Cake With Cream (Basbousa)

Follow these tips for the best Semolina Cake With Cream (Basbousa):

Use Fine Semolina: Fine semolina ensures a delicate crumb and prevents the cake from being too coarse.
Melt Butter Properly: Ensure the butter is fully melted but not too hot before adding it to the batter.
Don’t Overmix: Overmixing the batter can result in a tough cake. Mix just until the ingredients are combined.
Even Baking: Rotate the baking dish halfway through baking to ensure even browning.
Hot Cake, Cool Syrup: Always pour the cool syrup over the hot cake to ensure proper absorption.
Patience is Key: Allow the cake to rest for at least 30 minutes (or longer) to allow the syrup to fully penetrate.
Use Fresh Citrus Zest: Freshly grated lemon and orange zest will provide the best flavor.
Adjust Sweetness: Adjust the amount of sugar in the syrup to your liking, depending on your sweetness preference.
Decorate Creatively: Experiment with different nut patterns and decorations to make your Basbousa visually appealing.
Proper Storage: Store leftover Basbousa in an airtight container at room temperature to maintain its moistness.

Recipe Variations for Semolina Cake With Cream (Basbousa)

Here are 10 variations to customize your Semolina Cake With Cream (Basbousa):

Coconut Basbousa: Add 1 cup of shredded coconut to the semolina batter for a tropical twist.
Nutella Basbousa: Swirl Nutella into the cream filling for a chocolate-hazelnut flavor.
Rose Water Infusion: Increase the amount of rose water in both the cake and the cream filling for a more pronounced floral aroma.
Pistachio Basbousa: Substitute slivered almonds with chopped pistachios for a nutty variation.
Orange Blossom Syrup: Use orange blossom water instead of lemon juice in the syrup for a different citrus note.
Cardamom Basbousa: Add ½ teaspoon of ground cardamom to the semolina batter for a warm, spicy flavor.
Lemon Basbousa: Increase the amount of lemon zest and juice in the cake and syrup for a tangy twist.
Date Basbousa: Mix chopped dates into the semolina batter for added sweetness and texture.
Almond Extract: Add ½ teaspoon of almond extract to the semolina batter for an enhanced almond flavor.
Layered Basbousa: Create a layered effect by alternating layers of semolina cake and cream filling for a visually stunning presentation.

Freezing and Storage for Semolina Cake With Cream (Basbousa)

Freezing: While Basbousa is best enjoyed fresh, you can freeze it for up to 2 months. Wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving. Note that the texture may change slightly after freezing.
Storage: Store leftover Basbousa in an airtight container at room temperature for up to 3 days. This will help maintain its moistness and flavor. Avoid refrigerating the cake, as this can dry it out.

Special Equipment for Semolina Cake With Cream (Basbousa)

Here are some items that make preparing Semolina Cake With Cream (Basbousa) easier:

9×13 inch Baking Dish: Essential for baking the cake to the perfect thickness.
Medium Saucepan: Used for making the syrup and cream filling.
Whisk: Helps create a smooth, lump-free syrup and cream filling.
Mixing Bowl: For combining the dry and wet ingredients for the semolina cake.
Measuring Cups and Spoons: Ensures precise measurements for accurate results.
Zester: For grating the lemon and orange zest to add aromatic flavors.
Rubber Spatula: For spreading the batter and cream filling evenly.
Piping Bag (Optional): For creating decorative patterns with the cream filling.
Oven Thermometer: Ensures your oven is at the correct temperature for even baking.
Sharp Knife: For cutting the cake into neat squares or diamond shapes for serving.

FAQ Section for Semolina Cake With Cream (Basbousa)

Can I use coarse semolina instead of fine semolina?
While fine semolina is recommended for its delicate texture, you can use coarse semolina. However, the cake will have a slightly denser and coarser crumb.
Can I use store-bought syrup instead of making my own?
Yes, you can use store-bought syrup, but homemade syrup will provide the best flavor and sweetness control.
Can I make Basbousa without the cream filling?
Yes, you can omit the cream filling for a simpler version of Basbousa. Simply pour all the semolina batter into the baking dish and bake until golden brown.
Why is my Basbousa dry?
A dry Basbousa can be due to overbaking, using too little syrup, or using incorrect ingredient ratios. Ensure you follow the recipe closely and don’t overbake the cake.
Why is my cream filling too thin?
A thin cream filling can be due to not cooking it long enough or not using enough cornstarch. Make sure to cook the cream filling until it thickens to a pudding-like consistency.
Can I add different nuts to the cake?
Yes, you can add different nuts such as walnuts, pecans, or hazelnuts to the semolina batter or as a topping.
How can I prevent the cake from sticking to the baking dish?
Greasing the baking dish thoroughly or lining it with parchment paper will prevent the cake from sticking.
Can I make this recipe gluten-free?
No, this recipe contains semolina, which is not gluten-free. You would need to find a gluten-free semolina substitute to make a gluten-free version.
What is the best way to reheat Basbousa?
You can reheat Basbousa in the microwave for a few seconds or in a preheated oven at 300°F for a few minutes until warmed through.
Can I make this recipe vegan?
Making a vegan version would require substituting the butter, yogurt, and cream with plant-based alternatives. This may affect the texture and flavor of the cake, but it is possible with some experimentation.

Conclusion for Semolina Cake With Cream (Basbousa)

Semolina Cake With Cream (Basbousa) is a delightful dessert that offers a taste of the Middle East with its unique texture, fragrant flavors, and elegant presentation. This recipe provides a straightforward approach to creating an authentic Basbousa that will impress your family and friends.

Whether you’re celebrating a special occasion or simply craving a sweet treat, Basbousa is a versatile and satisfying choice. Its combination of moist semolina cake, creamy filling, and sweet syrup makes it a truly irresistible dessert.

Experiment with different variations to customize the flavors to your liking, and don’t hesitate to add your own personal touch to the decoration. Sharing a homemade Basbousa is a wonderful way to connect with cultural traditions and create lasting memories.

So, gather your ingredients, follow the step-by-step instructions, and embark on a culinary journey to create a delicious Semolina Cake With Cream that you’ll be proud to serve. Enjoy every satisfying bite!

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