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
•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.