Hey foodies! Ready to dive into a seriously delicious dessert? Today, we're making Basbousa, that amazing, melt-in-your-mouth semolina cake, and we're taking it up a notch with some creamy Nestle Cream! If you're looking for a dessert that's easy to make, utterly satisfying, and perfect for any occasion, you've come to the right place. This recipe is all about simple steps, big flavors, and that heavenly combination of textures. Let's get baking!

What is Basbousa?

So, what exactly is Basbousa, anyway? Well, guys, it's a traditional Middle Eastern sweet cake that's incredibly popular across the region. The star of the show is semolina, a type of coarsely ground wheat that gives Basbousa its signature texture. Imagine a cake that's moist, slightly crumbly, and soaked in a sweet syrup – that's Basbousa! It’s often flavored with ingredients like coconut, rose water, and orange blossom water, which add delightful aromas and flavors. Basbousa is loved for its simplicity, versatility, and the fact that it’s simply irresistible. This dessert is perfect for sharing with friends and family, or just enjoying a quiet moment with a cup of coffee. The beauty of Basbousa lies in its ability to be customized to your liking. You can experiment with different flavors, toppings, and syrup variations to create your own unique version. The most important thing is to enjoy the process and have fun in the kitchen. In this recipe, we’re going to be adding a layer of creamy Nestle cream to elevate the taste and add extra richness. The combination of the semolina cake and the creamy filling will create a symphony of flavors in your mouth. Get ready to experience dessert heaven!

Ingredients You'll Need

Alright, let's gather our ingredients. The great thing about Basbousa is that the ingredients are usually pretty straightforward and easy to find. Here's what you'll need for this recipe:

• For the Basbousa:

  • 2 cups of fine semolina
  • 1 cup of granulated sugar
  • 1 cup of unsweetened desiccated coconut (optional, but highly recommended!)
  • 1 teaspoon of baking powder
  • ½ teaspoon of salt
  • ¾ cup of plain yogurt (full-fat is best for richness)
  • ½ cup of melted butter
  • 1 teaspoon of vanilla extract
  • ½ cup of blanched almonds (for topping, optional)

• For the Syrup:

  • 2 cups of granulated sugar
  • 1 cup of water
  • 1 teaspoon of lemon juice
  • 1 teaspoon of orange blossom water or rose water (or a mix of both!)

• For the Nestle Cream Layer:

  • 1 can (300ml) of Nestle cream

Don’t worry if you don’t have all the ingredients on hand; the beauty of cooking is that you can often substitute and adapt to your preferences. For example, if you don't have orange blossom water, you can use a bit of lemon zest or vanilla extract. The most important thing is to use fresh ingredients and have fun. When you start, make sure to measure all the ingredients properly to get the best result. Using fresh ingredients will make a huge difference in the taste and texture of the Basbousa. If you love coconut, you can increase the amount of desiccated coconut. If you are not a fan, you can skip this step. This recipe is all about making the dish your own. So, don’t be afraid to experiment with different flavors and textures.

Step-by-Step Instructions

Okay, team, let's get cooking! This Basbousa recipe is pretty easy, but let's break it down step-by-step to make sure everything goes smoothly.

Step 1: Prepare the Syrup

First things first, let's make the syrup, as this needs to cool down before we pour it over the cake. In a saucepan, combine the sugar, water, and lemon juice. Bring it to a boil over medium heat, stirring until the sugar dissolves. Once it boils, reduce the heat and simmer for about 5-7 minutes. Remove from heat and stir in the orange blossom water or rose water. Let it cool completely. This syrup is what gives Basbousa its incredible moistness and sweetness, so don’t skip this step! The syrup can be prepared in advance to save time. If you prepare it in advance, make sure to store it in an airtight container until you are ready to use it. This will prevent the syrup from drying out and maintain its flavor. The consistency of the syrup should be slightly thick but not too sticky. Taste the syrup and adjust the sweetness according to your preference. If you like it sweeter, you can add a bit more sugar. But remember, the goal is to balance the sweetness with the tang of the lemon juice and the floral notes of the orange blossom water.

Step 2: Make the Basbousa Batter

In a large bowl, mix together the semolina, sugar, coconut (if using), baking powder, and salt. In a separate bowl, whisk together the yogurt, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and mix well until everything is combined. Don’t overmix; just make sure everything is evenly incorporated. The batter will be thick. The yogurt adds a slight tang and helps to keep the cake moist. If you are using unsalted butter, you may want to add a pinch of salt to the batter to balance the flavors. Make sure to use room temperature ingredients for the best results. If your ingredients are too cold, they may not mix well together, which could affect the texture of your Basbousa. If you like a nuttier taste, consider toasting the coconut for a few minutes before adding it to the mixture. Toasting the coconut will bring out its natural oils and add a wonderful aroma. If you prefer a smoother texture, you can grind the semolina a bit finer. This will result in a cake that is less coarse and more delicate. If you prefer, you can use a hand mixer to combine the ingredients. Just be careful not to overmix the batter. You want to make sure the ingredients are well-combined but the gluten is not overdeveloped.

Step 3: Assemble the Basbousa with Nestle Cream

Grease and flour a 9x13 inch baking pan. Pour half of the Basbousa batter into the pan and spread it evenly. Next, pour the Nestle cream evenly over the batter. Now, carefully pour the remaining batter on top, trying to cover the cream layer completely. If desired, decorate the top with the blanched almonds, pressing them lightly into the batter. This is where you can get creative and make the Basbousa visually appealing. You can arrange the almonds in a pattern or sprinkle them randomly. You can also use other nuts like pistachios or walnuts. The topping will add a nice crunch and visual appeal. Make sure to spread the batter evenly to ensure that the cake bakes uniformly. Use a spatula or the back of a spoon to spread the batter. Make sure the Nestle cream is spread evenly to provide a consistent flavor. Before baking, you may tap the pan gently on the counter to remove any air bubbles. This will result in a smoother texture. You can also use a different size pan depending on the desired thickness of your cake. Just keep in mind that the baking time may vary.

Step 4: Bake the Basbousa

Bake in a preheated oven at 350°F (175°C) for about 30-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and immediately pour the cooled syrup over the hot Basbousa. Let it cool completely before slicing and serving. The hot cake will absorb the syrup, resulting in that wonderfully moist texture. Watch carefully to avoid burning the top. If the top starts to brown too quickly, you can cover it loosely with foil. Baking time may vary depending on your oven, so keep a close eye on the cake. Once the Basbousa is done baking, let it rest in the pan for about 10 minutes before adding the syrup. This will allow the cake to settle and absorb the syrup more evenly. Make sure to let the cake cool completely before slicing and serving. This will allow the flavors to meld together and the cake to set properly. Enjoy the delicious aroma of Basbousa filling your kitchen as it cools.

Step 5: Serve and Enjoy

Once the Basbousa has cooled completely, it's ready to be sliced and served! Cut into squares or diamond shapes, and enjoy this delightful treat. You can serve it as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of decadence. Basbousa is best enjoyed at room temperature, but you can also store it in an airtight container at room temperature for up to 3 days. This way, the cake will remain moist. If you want to keep the cake longer, you can store it in the refrigerator for up to a week. When ready to serve, bring it back to room temperature before enjoying. The flavors of Basbousa will deepen over time. The cake will become more moist and the syrup will be fully absorbed. Serve this delicious dessert with a cup of coffee or tea. Basbousa is a perfect treat any time of day, whether you want something sweet for breakfast or after dinner. Enjoy the amazing taste and texture of Basbousa and share it with your family and friends. It is a fantastic dessert that is sure to please everyone.

Tips for the Perfect Basbousa

• Quality Ingredients: Always use fresh, high-quality ingredients for the best flavor and texture.
• Don't Overmix: Be gentle when mixing the batter. Overmixing can result in a tough cake.
• Cool Syrup: Make sure your syrup is completely cooled before pouring it over the hot cake.
• Patience is Key: Let the Basbousa cool completely before slicing and serving. This allows the syrup to be fully absorbed.
• Storage: Store any leftovers in an airtight container to keep it moist.

Variations and Serving Suggestions

• Nutty Twist: Add chopped nuts (like almonds, pistachios, or walnuts) to the batter or sprinkle on top for added texture and flavor.
• Citrus Burst: Add the zest of an orange or lemon to the batter for a bright, zesty flavor.
• Spice it Up: Add a pinch of cardamom or cinnamon to the batter for a warm, aromatic flavor.
• Serving: Serve Basbousa with a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of shredded coconut.

Conclusion

There you have it, guys! A fantastic Basbousa recipe with the creamy, delicious touch of Nestle Cream. This dessert is perfect for anyone who loves something sweet, satisfying, and a little bit different. Give it a try, and I guarantee you'll be making it again and again. Happy baking!