Basbousa – Semolina cake- Eggless bakes

      I have always wanted to try this cake when I saw it for the first time a couple of years ago.I loved that semolina was the main ingredient in this cake. Also the process of adding sugar syrup on the baked cake sounded interesting. I love baking cakes in different ways. This one is also my favourite. This cake is actually a middle eastern dessert. Its way of making and the taste reminds me of our very own gulab jamun or rava kesari. This recipe traditionally uses eggs. But as I wanted to make it on thursday as an offering during our Sai prayer , I wanted to make it eggless.


     I found many recipes for eggless basbousa on the net. But I wanted to make it very simple without too many ingredients and also wanted a less time consuming recipe. Many recipes used dessicated coconut or yogurt and ground nuts etc. This recipe which I found here suited all my conditions. I went ahead and made this in less than an hour. My family and friends liked it. It goes very well with your afternoon tea. I stored the leftovers in the refrigerator. It tasted even better the next day. Next time, I plan to bake this cake one day ahead. I do hope you try this one – its really delicious.

Print Recipe
Basbousa - Semolina cake- Eggless bakes Yum
Course dessert
Cuisine continental
Prep Time 20 minutes
Cook Time 1 minutes
Servings
Ingredients
For making sugar syrup:
Course dessert
Cuisine continental
Prep Time 20 minutes
Cook Time 1 minutes
Servings
Ingredients
For making sugar syrup:
Instructions
  1. Combine the sugar and water in a pan. Heat and allow the sugar to dissolve. Boil till the syrup turns sticky. No need for a string consistency. When it is sticky, add the juice of lemon to prevent crystallization. Add few drops of rose water. Keep this aside.
Recipe Notes

 Soak the almonds in hot water for 30 minutes.

  1. Keep them aside.
  2.  Preheat the oven to 180c.
  3. Grease the cake tin with butter.
  4.  Combine the dry ingredients in a mixing bowl.
  5.  Pour the oil followed by milk and rose essence.
  6. Mix until well combined.
  7. Pour the batter in the prepared cake tin.
  8. Gently draw lines with a sharp knife on the batter to form squares or diamonds.
  9. Place the almonds on top of each square and press gently.
  10. Bake the cake at 180c for around 40 minutes.
  11. Insert a skewer or knife in the center to check if it comes out clean.
  12. Remove the cake from oven.
  13. When the cake is hot, pour the sugar syrup on it.
  14. Allow the cake to absorb the syrup for 45 minutes to 1 hour.
  15. Cut the cake along the lines.
  16. Serve along with your tea.
  17. Notes-
  18. 1. You can use vanilla essence or rose essence instead of rose water.
  19. 2. Alternatively, you can bake the cake for 20 minutes. Then score the batter with a knife to squares or diamonds. Place the almonds on the squares. Return the cake to the oven and bake for further 20 minutes or till the cake is done.

3. The cake tasted even better the next day.

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2 Comments

  1. Supriya Nair

    Simple yet delicious looking cake. Love the traditional methods you have used here.

     
  2. nandoos Kitchen

    looks yumm..

     

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