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“How to Create a Divine Symphony of Sweetness: Mastering the Art of Basbousa Bliss”


Basbousa, also referred to as Hareeseh or Revani, is a widespread Center Japanese and North African dessert constituted of semolina and sweetened with sugar or honey. It’s typically flavored with components like coconut or rose water and soaked in a easy syrup after baking. This is a primary recipe for Basbousa cake:

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For the cake:

  • 1 cup semolina
  • 1 cup plain yogurt
  • 1 cup granulated sugar
  • 1 cup desiccated coconut
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the syrup:

  • 1 cup water
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice
  • Elective: rose water or orange blossom water for taste (about 1 teaspoon)


  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a baking dish with butter or cooking spray.
  2. Put together the cake batter: In a mixing bowl, mix semolina, sugar, yogurt, desiccated coconut, melted butter, baking powder, baking soda, vanilla extract, and a pinch of salt. Combine properly till the batter is easy.
  3. Bake the cake: Pour the batter into the ready baking dish, spreading it evenly. Clean the prime with a spatula. Bake in the preheated oven for about 30-40 minutes or till the prime is golden brown and a toothpick inserted into the heart comes out clear.
  4. Make the syrup: Whereas the cake is baking, put together the syrup. In a saucepan, mix water, sugar, and lemon juice. Convey it to a boil, then scale back the warmth and simmer for 10-Quarter-hour till the syrup thickens barely. In the event you like, add a teaspoon of rose water or orange blossom water for additional taste.
  5. Soak the cake: As soon as the cake is finished baking, take away it from the oven and instantly pour the scorching syrup evenly over the scorching cake. Enable the cake to soak up the syrup and funky fully.
  6. Serve: As soon as the Basbousa has cooled, lower it into squares or diamonds and serve. It is historically garnished with slivered almonds or shredded coconut.

Get pleasure from your scrumptious Basbousa cake!

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