Variation of Basboosa/Harisa |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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If you are looking for a classic basboosa/harisa recipe, this is definitely NOT the one. This semolina cake has a much more fluffy, cake-like texture. I cut down on the syrup, so it is not as sweet as the Classic. This is a foolproof recipe. Trust me. I am not a great baker, but this one comes out well everytime. Very moist, very tasy. Yummiiiii! Ingredients:
1 1/2 cups semolina |
1 1/2 cups flour |
1/4 cup sugar |
3 eggs |
1/2 cup sour cream |
1/2 cup milk |
1 1/2 teaspoons rose water or 1 1/2 teaspoons orangeblossom water |
2 teaspoons baking powder |
1 teaspoon baking soda |
2 teaspoons vanilla |
1/2 cup unsalted butter |
1/4 cup oil |
1 cup nuts |
2 cups sugar |
1 cup water |
juice of half a lemon |
some rose water |
some orangeblossom water |
Directions:
1. Butter and flour a 9x13 glass pan and preheat oven to 350°F.
2. Mix flour, semolina, baking powder and baking soda until very well combined.
3. Mix sour cream and milk.
4. Separate eggs. Beat eggwhites until stiff. Set aside.
5. Mix with a handmixer the butter, oil, eggyolks, vanilla, orangeblossom (or rose) water, sugar, and brown sugar for about 3 minute until light and fluffy.
6. Add half of the dry ingredients and half of milk/sourcream to the butter/sugar mix and mix until combined.
7. Add rest of dry ingredients and rest of milk/sourcream and mix until combined.
8. Fold in the eggwhites.
9. Pour batter in pan and spread out. Top with nuts and put in the oven.
10. Bake at 350 F for 30 to 40 min (until golden brown).
11. For the syrup:.
12. Combine sugar, water, lemonjuice and rosewater and orangeblossom water in saucepan and bring to a boil.
13. Lower the heat and simmer for about 15-25 minutes
14. After the cake has cooled down a little bit (not cold however) pour syrup over cake.
15. Let the cake soak for about 2 hours and enjoy.
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