7. Serve:
Once the cake has cooled slightly, cut it into squares or diamonds along the scored lines. Top each piece with a dollop of whipped cream and, if desired, garnish with slivered almonds or shredded coconut.
Why This Recipe Works:
Semolina’s Texture: Semolina provides a dense yet soft texture that’s perfect for soaking up the syrup, creating a moist and flavorful cake.
Syrup Soak: The syrup is a crucial element in Basbousa—it infuses the cake with sweetness, making every bite melt in your mouth.
Creamy Topping: The whipped cream adds a rich, smooth contrast to the sweetness and syrup-soaked texture of the cake.
Versatile Flavors: The addition of rose water in the syrup gives the cake a traditional Middle Eastern flavor, but feel free to skip it if you prefer a simpler taste.
Tips for the Perfect Basbousa:
Soaking Time: Be sure to pour the syrup over the cake while it’s still hot. This will allow it to soak in properly, making the cake extra moist.
Customize the Flavors: If you want to give your Basbousa a different twist, you can add a teaspoon of orange blossom water or vanilla to the syrup for a unique flavor profile.
Storage: Basbousa stays fresh for several days. Store it in an airtight container at room temperature for up to 3 days, or refrigerate for a longer shelf life.
Final Thoughts:
This Semolina Cake with Cream (Basbousa) is the ultimate dessert for anyone who enjoys moist, syrup-soaked cakes with a touch of creamy sweetness. Its simple ingredients and easy preparation make it a great option for both beginners and experienced bakers. Whether you’re making it for a festive celebration or simply to treat yourself, Basbousa is a delicious, comforting dessert that’s sure to leave an impression.
The combination of the soft, semolina cake, sweet syrup, and creamy topping creates a flavor and texture experience that’s nothing short of heavenly. Give this recipe a try, and indulge in one of the Middle East’s most cherished desserts!
