Ramadan recipes: Basbousa cake you can whip up in a flash

The texture, the sweetness and the gorgeous drizzle of fragrant syrup make this the ultimate indulgent dessert. (Shutterstock)
Updated 13 June 2018
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Ramadan recipes: Basbousa cake you can whip up in a flash

  • Basbousa is not overbearing or heavy on the stomach

RIYADH: If you’re a fan of basbousa and cake, this recipe is perfect for you. This fluffy twist on traditional basbousa will have your stomach rumbling before it’s even baked. 

I swear by this recipe, it’s absolutely mouthwatering and, more importantly, probably the easiest way to whip up a decadent dessert in no time at all. It will hardly take you five minutes to prepare and takes just 35 minutes to bake.

 If you lead a busy life, are in the mood to bake something sweet and heavenly, or have guests coming over at the last minute and need to make something quick and delicious that will satisfy all ages and tastes, this should be your go to recipe.

 The texture, the sweetness and the gorgeous drizzle of fragrant syrup make this the ultimate indulgent dessert — one that is perfect for iftar, Eid Al-Fitr and the summer months as it is not overbearing or heavy on the stomach.

Ingredients for the basbousa:

• 1 cup of semolina

• 1 cup of powdered milk 

• 1 carton of heavy cream

• 1 tablespoon spoon of baking powder

• ½ cup of sugar

• ½ cup of sunflower oil

• ½ cup of water

• 1 teaspoon of vanilla extract 

• 2 small cartons of fresh cream

Ingredients for the syrup:

• 1 and 1/2 cups of sugar

• 1 and 1/4 cups of water

• 1 teaspoon of lemon juice

• 1 teaspoon of vanilla essence or rosewater

Method:

•Pre-heat the oven to 220 degrees Celsius.

Combine all the ingredients — except the fresh cream — together in a large bowl. Mix well until all the ingredients are well incorporated.  Grease a pan or line it with baking paper and pour half the thick mixture in. Evenly distribute the fresh cream on top by the spoonful and pour the rest of the mixture on top. 

Bake for 35 minutes, then remove and allow to cool. To prepare the syrup, combine the water, sugar and lemon juice and bring to a boil in a small saucepan. Lower the heat and let the syrup gently simmer for between five to eight minutes. Once you turn off the heat, stir your chosen essence in and let the syrup cool before you drizzle it over the fluffy basbousa.

 


What We Are Reading Today: Democracy and Dictatorship in Europe by Sheri Berman

Updated 21 April 2019
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What We Are Reading Today: Democracy and Dictatorship in Europe by Sheri Berman

In Democracy and Dictatorship in Europe, Sheri Berman traces the long history of democracy in its cradle, Europe. 

In her study of European political development over more than 200 years, Berman, a professor of political science at Barnard, shows that the story of democracy in Europe is complicated. 

“The ultimate goal, she believes, is liberal democracy, with elections, respect for the rule of law, individual liberties and minority rights. But that is a rare, and hard-won, achievement. A step forward is often followed by a step back,”  said Max Strasser in a review published in The New York Times.

“This may seem a bit obvious to anyone familiar with the broad outlines of European history, but Berman makes the case clearly and convincingly. Moreover, at a moment when hyperventilating over the decline of democracy has grown into a veritable intellectual industry, her long-view approach comes across as appealingly sober,” Strasser added.