AuthorksalmanSemolina Cake with Date filling is a traditional Arab semolina cake, nutty, soft and soaked in syrup.
Preheat oven to 355 F (180 ° C). Grease an oven tray size 8.5 inch with tahini.
In an electric mixer, put the dates, water, vegetable oil, semolina, sugar, milk, baking powder and rose water. Mix for two minutes until you get a smooth mixture.
Pour the basbousa mixture into the oven tray, flatten the surface with spatula. Garnish with almonds. Bake for 30 minutes or until golden brown.
To prepare the syrup: In a sauce pan, add syrup ingredients and stir. Bring to a boil. Reduce the heat and simmer for 7 minutes. Set aside and let it cool.
As soon as the basbousa comes out of the oven, pour the cooled sugar syrup all over the basbousa. Allow to cool in the pan for at least 30 minutes, before cutting into squares or diamonds. Serve warm or at room temperature.
Ingredients
Directions
Preheat oven to 355 F (180 ° C). Grease an oven tray size 8.5 inch with tahini.
In an electric mixer, put the dates, water, vegetable oil, semolina, sugar, milk, baking powder and rose water. Mix for two minutes until you get a smooth mixture.
Pour the basbousa mixture into the oven tray, flatten the surface with spatula. Garnish with almonds. Bake for 30 minutes or until golden brown.
To prepare the syrup: In a sauce pan, add syrup ingredients and stir. Bring to a boil. Reduce the heat and simmer for 7 minutes. Set aside and let it cool.
As soon as the basbousa comes out of the oven, pour the cooled sugar syrup all over the basbousa. Allow to cool in the pan for at least 30 minutes, before cutting into squares or diamonds. Serve warm or at room temperature.