Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, basbousa cake/semolina cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
This cake is Soft and moist with a touch of lemon syrup. Subscribe to my YouTube Channel Here: ⬇ ⬇ ⬇. Basbousa is a traditional Egyptian - middle eastern sweet cake. Basically Basbousa (also known as revani or harissa) cake is a semolina cake with coconut..
Basbousa cake/semolina cake is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Basbousa cake/semolina cake is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have basbousa cake/semolina cake using 5 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Basbousa cake/semolina cake:
- Prepare 2 cups semolina
- Prepare 1 cup condensed milk
- Prepare 1 teaspn baking pwdr
- Prepare 2 large eggs
- Get Half cup of water
It's topped with a delicious rosewater and lemon syrup. Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl. If the mixture seems too thick, add a little milk, but it. Remove cake from oven and pour syrup over cake until no more can be absorbed.
Steps to make Basbousa cake/semolina cake:
- Beat egg until foamy,add condensed milk and mix again.
- Mix baking powder and semolina and mix gradually,add water 2 make a watery batter, bake allow 2 cool and serve.
- Enjoy!
If the mixture seems too thick, add a little milk, but it. Remove cake from oven and pour syrup over cake until no more can be absorbed. We had only a few slight variations in our recipe: I ran out of semolina while making this. Semolina cake is a popular Middle Eastern recipe with an ancient history behind its preparation. I decided to make this semolina cake because I discovered the delicious Turkish Revani and Egyptian Basbousa.
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