Basbousa is a popular Egyptian sweet cake. Known with different names in different places, also known as revina in persian and in regions of Greece, is popularly made during times of fasting.
I was first introduced to basbousa when i had it as a part of a lebanese spread. What i had was too sweet, but i realised its a brilliant easy, eggless, and light cake, if made right. I have tried it a few times now, and with different soaking syrups, and this is my favorite, classic, no frills attaches and pretty.
- 1 1/4 cup Semolina
- 1/2 cup almond powder
- 3/4 cup desiccated coconut
- 1/2 cup sugar
- 1/2 cup butter, melted
- 3/4 cup greek yogurt / plain curd
- 3/4 tsp baking soda
- 1/4 tsp salt
Ingredients for syrup
- 1 cup water
- 1/2 cup sugar
- 1/2 lemon juice
- 1 tsp rose petals / rose water
- Make the sugar syrup first, boil all the ingredients in a saucepan, till the sugar dissolves.
- Preheat a oven to 160C, line a 8 inch round pan with parchment and keep ready.
- Let it boil till it reaches a consistency, when it starts sticking to the back of your spoon.
- Let it cool to room temperature.
- Mix the dry ingredients in a bowl with hand, or a whisk.
- Add the melted butter and yogurt, and gently mix to a smooth batter, it will be soft but thick.
- Pour it into a pan, press gently to evenly distribute it. Using a knife, cut it into squares, or diamonds or however you like.
- Decorate with blanched almond halves inside each diamond, and bake for 20 minutes.
- When the cake is hot, brush the syrup over the cake, slightly, say 1/2 cup.
- I prefer it less sweeter, so just few brushes should be good.
- Tastes better the next day.