Basbousa
Middle Eastern Semolina Sweet Cake
Servings: 1 9-inch round
INGREDIENTS
For the Cake
- 1½ cups semolina flour
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ¾ cup canola oil
- ½ cup milk
- 30-40 whole almonds - skins removed
For the Simple Syrup
- 1 cup water
- 1 cup granulated sugar
- 1 tbsp fresh lemon juice (optional)
METHOD
For the Simple Syrup
- Put sugar and water in a small saucepan over med-high heat.
- Bring solution to boil; mixing to dissolve the sugar into the water.
- Remove from heat. Add lemon juice if desired. Set aside and allow to cool.
For the Basbousa
- Preheat oven to 350°F
- Grease a 9 inch round baking pan and set aside
- In a medium sized bowl whisk together the dry ingredients until well-combined
- Add in the canola oil and milk and stir until well-combined
- Pour the batter into the prepared baking dish.
- Using a paring knife score the top of the batter into about 1 to 2 inch wide columns
- Turn the dish about 45° and again score the top of the batter into 1 to 2 inch wide columns
- Place one almond inside the borders of each diamond shape
- Bake for 30 minutes or until the edges are golden
- Remove from oven. Cut all the way through the scored lines and return to oven for 15 minutes
- Remove from oven and immediately pour syrup over the top.