African
African - Desserts and Sweets
Egyptian Basbousa (Semolina Cake with Rose Sugar Syrup)
Chef's Menu Description
Layers of crisp golden filo pastry or delicate semolina cake, soaked in aromatic orange blossom honey syrup and crowned with crushed pistachios.
Ingredients
- • 2 cups plain flour, semolina, teff, or sweet potato starch
- • 1 cup full-cream milk, coconut milk, or double cream
- • 1/2 cup caster sugar, date molasses, or wild blossom honey
- • 50g unsalted butter or niter kibbeh
- • 2 free-range eggs
- • 1 tsp baking powder or active yeast
- • 1 tsp ground cinnamon, green cardamom, nutmeg, or orange blossom water
- • 1/4 tsp sea salt
- • Toppings: toasted sesame seeds, shredded coconut, or flaked almonds
Preparation Steps
1
Phase 1
Whisk eggs, sugar, melted butter, and flavorings until light and creamy; gently fold in sifted dry ingredients to form a smooth batter or soft pastry dough.
2
Phase 2
Form into individual pastries, braided knots, fritters, or pour into a buttered baking dish.
3
Phase 3
Bake in a preheated oven at 180°C for 25-30 minutes until golden and spongy, or deep fry in clean hot oil at 180°C until crisp and puffed.
4
Phase 4
Douse hot pastries in ice-cold spiced honey syrup, or pour warm vanilla cream sauce over the baked sponge.
5
Phase 5
Garnish with toasted nuts, coconut flakes, or ground cinnamon; serve warm with spiced tea or coffee.