Basbousa from the Middle Eastern cuisines,
originating from Egypt is a sweet made with
semolina soaked in hot sugar syrup .I have
made this before without any layers.
This time,I found a basbousa recipe with a
custard filling .The outcome was awesome,and
it has become a favourite in my family .
The only change I made was to reduce the
strength of sugar syrup.(random measurement)
Cakes ,sweets ,bread with semolina has,taken a
strong wave presently, trying to submerge ‘the
white flour‘ ,conspired due to gluten scare.
When I was a kid,i didn’t even know the word
gluten.I grew up eating cakes and buns made
with white flour almost daily. Anyway,I love
semolina recipes and today’s recipe is a
dominant semolina recipe !
I shared my experience,not my opinion!￼
Growing life style changes, have created much
awareness ,and we have to positively accept
Moving on to the recipe now..
1 cup fine semolina ( preferably Chirote rawa)
1/2 cup sugar
1/2 cup fresh cream
1 cup oil
1 tsp baking powder
1 tsp vanilla essence/ cardamon powder
1/4 cup milk
For the custard filling
2 cups milk
4 tblsp cornstarch
4 tblsp sugar
1/2 cup cream
Beat the eggs ,and mix in the rest of the
ingredients without any lumps.
Pour half of the batter into a greased tray and
bake in a preheated 175C oven for 20 minutes.
Remove from oven .
Spread the prepared custard , and pour the
remaining semolina batter.
Return the tray back to the oven,and bake for
another 20 minutes .
Remove from oven and pour sugar syrup on
the cake , after loosening the sides.
It’s best if served warm !
You could add sliced almonds / nuts on the cake
before baking .
Method for custard
Mix all the ingredients in thick bottomed pan.
Cook till thick . Cool and use.
For the syrup
3/4 cup sugar +1/8 cup of water heated till
sugar dissolves . Add cardamon powder or rose