Basbousa – Semolina Cake
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I have a very good Moroccan friend back in Washington DC who would whip up basbousa in the afternoons for a snack for our kids. When I would come to pick up my youngest (she was our babysitter too) she would have warm pieces of cake held over for me to have a taste. Yesterday, in a completely introspective mood, missing my friends that we left behind I decided to make this cake to surprise my husband. (Plus I found a great cake stand on after Christmas clearance and I “needed” to use it!) This is a very simple and quick cake to put together.
2c fine semolina
1 c all purpose flour
1 c sugar
1c 2% milk
1 tsp salt
1 stick of butter
1 c water
1 c sugar
3-4 tsp honey
1. On medium heat melt the butter into the milk until combined and warm
2. Mix all of the dry ingredients together in a large mixing bowl.
3. Pour warm milk and butter into dry ingredients and mix well. The mixture will not be as thin as cake batter – that is ok.
4. Preheat the oven to 375F. Grease pan with butter and pour the batter into a baking dish – the cake will not rise, and should be a thickness of 1/4″ – 1/2″.
5. Bake for 20-25 minutes until the top is browned.
To prepare syrup:
In a saucepan combine water, sugar and honey. Allow to cook for 5-10 minutes until it has reduced to a syrup.
When cake is removed from the oven, place onto serving dish and cover with syrup. You may want to poke the cake with a fork to allow the syrup to permeate into the cake. You can top with nuts, or powdered sugar or coconut.
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