Tuesday, December 20, 2011

Basboosa #2 - semolina cake

what a very wet wet day.... been raining all day.. school holiday doesn't mean a resting month for mommy.. friends, sisters, cousins coming over.. a lot of cooking, a lot of baking, a lot of washing ... lot of YELLING...but still life is wonderful...been a while since my last post on mu husband fav, the basboosa but this time im trying another recipe (the man never encourage this.. he just like the old recipe).. let see what will the man say

i must say:the coconut inside this cake makes it wonderful on the taste but the texture is too cakey for us.. not too sweet is a good thing .well.... i prefer the one with the dense texture, heavy on ghee (not good for ur health) with a nutty taste..but still worth trying..i wrote down this recipe in my small book, unfortunately forgot to copy the link... spread the love

simple things that u need:(for the cake)

1 cup flour
1 cup dessicated coconut
1 cup sugar
1 cup semolina
1 cup yoghurt
1 cup melted ghee/clarified butter
3 tsp baking powder
2 eggs
1 tbsp rose water

for the syrup:
1 cup sugar
1 1/2 cup water
half of lemon juice
adding the rose essence is optional
*cook the sugar syrup until all the sugar dissolved

how to make?

easy to make, just put all the ingredients in a big bowl.... mix altogether with our beautiful hand, make sure fingernails are clean.. dont want any contamination ok?spread evenly on baking pan and set it aside for about 15-30 mins...let all the moisture soaked up by semolina .You may press gently some nuts on top of it.Bake at 180 degrees for about 25 mins or until golden brown, depends on the size of your pan..

once it cooked while it still hot, pour the syrup over and leave it cool..


  1. I used to dislike semolina as a child, but these days I don't mind it. I do like the look of this cake, so will have to try it out next year.

    Wishing you a Happy New Year.

  2. Does the baking pan must be greased before putting the batter in?