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: Jefferson’s Legal Commonplace Book by Thomas Jefferson

Updated 24 April 2019
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What We Are Reading Today: Jefferson’s Legal Commonplace Book by Thomas Jefferson

  • This authoritative volume is the first to contain the complete text of Jefferson’s notebook

As a law student and young lawyer in the 1760s, Thomas Jefferson began writing abstracts of English common law reports. Even after abandoning his law practice, he continued to rely on his legal commonplace book to document the legal, historical, and philosophical reading that helped shape his new role as a statesman. Indeed, he made entries in the notebook in preparation for his mission to France, as president of the US, and near the end of his life. 

This authoritative volume is the first to contain the complete text of Jefferson’s notebook, says a review on the Princeton University Press review. With more than 900 entries on such thinkers as Beccaria, Montesquieu, and Lord Kames, Jefferson’s Legal Commonplace Book is a fascinating chronicle of the evolution of Jefferson’s searching mind.

Unlike the only previous edition of Jefferson’s notebook, published in 1926, this edition features a verified text of Jefferson’s entries and full annotation, including essential information on the authors and books he documents. 

In addition, the volume includes a substantial introduction that places Jefferson’s text in a legal, historical and biographical context.