Basbousa Cake

 IMAGERY : 

Basbousa or Harisah is a traditional Egyptian (Middle Eastern) sweet cake. It is made from cooked semolina with coconut, a popular option to add into this pastry. Orange flower water or rose water is also an optional addition to the simple syrup used in the basbousa. Typically, the cake is cut into diamond shape.

The origin of basbousa goes back to the revani of Turkish cuisine, a classic cake from the time of the Ottoman Empire. Indeed, revani was baked for the first time by Ottoman pastry chefs to celebrate the conquest of Armenia in the sixteenth century. The battle of Revan, capital of the country, today called Yerevan, gave its name to this famous dessert. It is also called as Nammourah (Namoora in Lebanon) or Hareeseh besides many other names across the Middle East name Basbooseh or Basboosa.

I saw this recipe on a random search in face book. But then when my friend from Kolkata, shared the pic of this cake in whatsapp, I was just tempted to give it a try. This cake was a success in my kitchen and my mom loves this cake. Special gratitude to my dear friend Maitreyee Kar who gave me that kick start to try out. Here comes the recipe which you can take to your kitchen and enjoy :-)

INGREDIENTS : 

Semolina/Rava      -             1 Cup (250ml)
Sugar                     -             1 Cup (250ml)
Baking Powder     -              1tsp
Whipped Curd      -              1 Cup (250ml)
Milk                      -              1/2 Cup
Melted Butter       -              1/2 Cup
Venila Essence     -              1/2 tsp (Optional)
Grated Coconut    -              2 Spoon
Butter and Flour for greasing
Sliced and dry fruits
Sugar for syrup    -              3/4th cup
Cinnamon            -              1 inch piece

PREPARATION:

• Take a bowl and add Semolina, Sugar and baking powder.

• Mix them well and then add curd, milk and melted butter.

• Mix the cake batter with a whisk such that no lumps are formed.
• Add vennila essence and 2 spooon of grated coconut.
• This is optional. But coconut gives a nice taste to the cake.
• Let the batter sit for about 10 minutes.

• Meanwhile prepare the sugar syrup by adding little water to the Sugar. I have added less sugar as I do not prefer too much sweetness. You can even taste it and add the syrup as per your preference.
• Add the cinnamon piece and gently heat it in low flame for about 5 to 10 minutes.
• Once done, You can add Rose essence or any flavored essence to enhance the taste.

Oven Baking :

• Preheat the oven at 180 degrees for 15 min.
• Grease the cake tin with butter and dust it with all purpose flour.
• Pour the batter and bake the cake at 180 degrees for 45 min in the oven.

Cooker Baking : 

• Add a layer of salt in the cooker.
• Keep a hot pot stand in the cooker to place the vessel.
• You can take a regular ever silver bowl to bake the cake in cooker.
• Grease the bowl with butter and dust with the flour.
• Pour the batter and place the bowl on the hot pot stand.
• Pressure cook the cake at low-medium flame for 45 min without whistle.
• Pierce a tooth pick to check the cake.
  
  
  
  
  
• Once the cake is done, transfer it to a plate and add gently pour the sugar syrup over the cake.
  
  
  
  
  
• Decorate the cake with some chopped nuts.
• Yummy Basboussa cake ready :-)
• Sugar Syrup keeps the cake moist and soft.