Eggless Semolina Cake (Basbousa)

The hubby is celebrating a milestone birthday today. For the past two days, I have been on a baking spree. I baked a pound cake and fudge brownies (that turned into a gloopy mess and had to be salvaged as rum balls) for his close friends. He also requested a small cake to cut on a zoom call with his former boarding school buddies. This Middle Eastern inspired cake was a cinch to put together. An easy, moist and delicious dessert made with basic pantry ingredients. Even though it is soaked in simple syrup, it is not overly sweet and pairs perfectly with a cup of chai. 

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Recipe

Eggless Semolina Cake

(Serves 6)

Ingredients

Dry Ingredients
1 cup semolina 
1/4 cup blanched almond flour or unsweetened desiccated coconut (optional)
3/4 tsp baking powder
3/4 cup powdered sugar
1/2 tsp ground cardamom (optional) 
Pinch of salt 

Wet Ingredients
1/2 cup yogurt
1/2 cup whole milk
1/2 cup unsalted butter, melted and cooled
1/2 tsp pure vanilla extract 

Sugar Syrup
1/2 cup sugar/honey
1/4 cup boiling water 
1 tsp rose water or orange blossom water (optional) 

Crushed almonds/pistachios and dried rose petals to decorate

Method

Grease and flour a 7” round cake pan and set aside.

To make the sugar syrup, stir to dissolve the sugar/honey in the boiling water. Add the rose water and set aside to cool. 

In a bowl, whisk all the dry ingredients together until combined.

In another bowl, whisk together the wet ingredients until well blended. 

Using a rubber spatula, fold the dry ingredients into the wet ingredients until completely combined. Set the cake batter aside while you preheat your oven to 180°C for 10-12 minutes. 

Once the oven is hot, transfer the batter into the pan and even out the top. Bake the cake for 50-55 minutes, rotating the pan once midway through baking. 

Test to see if the cake is done. The cake is ready when the top is lightly golden and a toothpick inserted into the center comes out clean.

Remove it from the oven and allow to cool in the pan for 10 minutes. 

Transfer the cake onto a plate and spoon all the sugar syrup evenly over the surface of the cake. Decorate the top with crushed nuts and dried rose petals.

Allow the cake to cool completely before serving. 

Any leftover cake can be refrigerated in an airtight container and heated for 20-30 seconds in the microwave before serving.