Egyptian Basbousa Cake Without Oven. Here is how you make it. Ingredients of Egyptian Basbousa Cake Without Oven. Superb in taste rich with Almonds.

This one is super soft, dense, never ever cake-y, and melt-in-the-mouth delicious. People of the World…Ladies and Gentlemen…Boys and Girls… Please make way, give a big round of applause, scream your loudest cheer and show some love […] Basbousa Cake is an Egyptian cake with yogurt, coconut and nuts soaked in a flavorful simple syrup. A one bowl moist semolina cake recipe, this easy dessert is a great one to bake with kids! You can Have Egyptian Basbousa Cake Without Oven using 20 ingredients and 12 steps. Here is how you cook that.

Ingredients of Egyptian Basbousa Cake Without Oven

What You needis of For Cake:.
What You needis 1 cup of Small Semolina.
What You needis 1 cup of crushed sugar.
Lets Go Prepare 1/2 cup of Melted Butter (I used homemade).
Lets Go Prepare 1 cup of Curd (Homemade).
It's 1/2 cup of milk.
Lets Go Prepare 1 cup of Almonds.
What You needis 1 tsp of Baking Powder.
What You needis of For Syrup.
What You needis 1/2 cup of sugar.
It's 1 cup of water.
Lets Go Prepare 2 of cinnamon 1 inch sticks.
It's 1/4 tsp of rose essence.
Lets Go Prepare of For Baking Without Oven.
What You needis 1 of deep thick bottom vessel.
Lets Go Prepare 2 cups of Salt.
What You needis 1 of rack/ ring.
It's 1 of cake tin.
It's As needed of Butter paper.
Lets Go Prepare 1 tsp of ghee for greasing.

Basbousa cake is a well known middle eastern dessert made with semolina flour, coconut and yogurt. A favorite Egyptian sweet, basboosa is a semolina cake that is baked and soaked with a floral-scented syrup. Let cool completely; syrup must be absorbed into the cake. When ready to serve, top the cake with the coconut chips and the coconut and shaved almonds.

Egyptian Basbousa Cake Without Oven instructions

Take a mixing bowl add Semolina, crushed sugar, curd. Mix it and keep a side..
Now in another pan or bowl add butter. Melt it little. Add Semolina mixture into it. Mix it and keep a side for 20 min. So the Semolina absorb it and get more fluffy..
Meanwhile pre heat the vessel for Baking. Take deep thick bottom vessel spread salt. Place ring/ rack in the middle. Keep on medium flame so it get pre heated. Take a cake tin place the butter paper grease it with ghee/ butter..
Now take a pan get heated on medium flame put almonds and roast it. Let it get cool and Chopped it in pieces.
After 20 min we will see Semolina has absorb curd and butter. And became dry now add milk and make it pouring consistency..
Now add Baking Powder milk. Whisk it gradually..
Pour it in greased tin. Take chopped Roasted almonds..
Spread all almonds on the top. Put the tin in preheated vessel for Baking. Bake it for 45-50 min. Check the cake after 45 min with toothpick. If cake is done take it out from the vessel and keep a side..
Now make the syrup. Take a pan add sugar, water on medium flame. Get sugar to dissolve..
Once it starts boiling add cinnamon stick, rose essence and get it boil till u get syrup little sticky..
Pour the syrup on the hot cake with the help of spatula. Cake is so fluffy and soft it will absorb the syrup. Don't take out from the tin untill it totally cools down..
Once it get cool take it out from the tin remove the butter paper and serve to Ur friends and family. Enjoyyyy Xmas..

The larger the baking dish you use as well the faster the cake will cook. For special occasions and for the sake of presentation bake in a beautiful oven proof pottery dish like a quich dish or fancy pie dish. Or any shallow pottery piece is fine. All semolina desserts are good (to be sure!), but my Aunt Maha's basbousa is my absolute favorite. Below is Aunt Maha's authentic Egyptian basbousa recipe.