Ingredients with Measurements:
- 2 cups semolina
- 1 cup sugar
- 1/2 cup butter, melted
- 2 cups coconut, shredded
- 2 cups whole milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons rose water
- 2 tablespoons orange blossom water
Special Equipment Needed:
- 9-inch round cake pan
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter.
2. In a large mixing bowl, combine semolina, sugar, melted butter, coconut, milk, baking powder, vanilla extract, salt, rose water, and orange blossom water. Stir until all ingredients are well combined.
3. Pour the batter into the prepared cake pan and spread it evenly.
4. Bake for 40 minutes, or until the top is golden brown.
5. Let cool for 10 minutes before slicing and serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 300 kcal
Fat: 11 g
Carbohydrates: 44 g
Protein: 5 g
Substitutions for Ingredients
- Coconut: You can substitute the coconut with other nuts such as almonds, walnuts, or pistachios.
- Rose Water: You can substitute the rose water with orange blossom water or vanilla extract.
Variations:
- You can add different spices such as cardamom, cinnamon, or nutmeg to the batter for a different flavor.
- You can also add dried fruits such as raisins or dates to the batter for a sweeter taste.
Tips and Tricks:
- Make sure to grease the cake pan before pouring the batter in to prevent sticking.
- Let the cake cool completely before slicing and serving.
Storage Instructions:
This Semolina Basbousa with Coconut can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
To reheat, place the Semolina Basbousa with Coconut in the oven at 350°F for 10 minutes or until heated through.
Presentation Ideas:
This Semolina Basbousa with Coconut can be served with a dollop of whipped cream and a sprinkle of shredded coconut.
Garnishes:
This Semolina Basbousa with Coconut can be garnished with a sprinkle of shredded coconut or a drizzle of honey.
Pairings:
This Semolina Basbousa with Coconut pairs well with a cup of hot tea or coffee.
Suggested Side Dishes:
This Semolina Basbousa with Coconut can be served with a side of Greek yogurt or a fruit salad.
Troubleshooting Advice:
- If the top of the cake is browning too quickly, cover it with aluminum foil and continue baking.
- If the cake is too dry, add a few tablespoons of milk to the batter before baking.
Food Safety Advice:
- Make sure to keep the cake refrigerated and consume within 5 days.
- Make sure all ingredients are fresh and not expired before using.
Food History:
Semolina Basbousa is a traditional Middle Eastern dessert that is made with semolina, coconut, and other ingredients. It is believed to have originated in Egypt and is now popular in many countries in the Middle East.
Flavor Profiles:
This Semolina Basbousa with Coconut has a sweet and nutty flavor with hints of vanilla and rose water.
Serving Suggestions:
This Semolina Basbousa with Coconut can be served as a dessert or as a snack.
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Region: Middle Eastern