Recipe

ORANGE BLOSSOM & LEMON BASBOOSA

AuthorHungry HusbandCategory, , , DifficultyBeginner

A delicious, light semolina sponge recipe. Quick and simple to make and perfect for guests, dessert or for someone really special...

Yields9 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins
 6 Melted Butter
 6 Caster Sugar
 3 Organic Large Eggs
 1 tsp Vanilla Extract/ Bean Paste
 3 Plain Flour
 3 Fine or Coarse Semolina
 1 tbsp Lemon Zest from an Unwaxed Lemon
 1.50 cups Water
 1 cup Granulated Sugar
 1 Lemon's Juice
 23 tbsp Orange Blossom Water
 Floral Decorations
1

Heat The oven to 160C/320F/GAS3

2

Butter one 9in cake tin with baking parchment. Alternatively you can line it with grease proof paper.

3

Cream the butter and the sugar together until fully combined. Use an electric hand mixer if you have one, but i like to use a hand whisk as this is a very easy and forgiving cake mix.

4

Beat in the eggs one at a time with the vanilla.

5

Sift over the flour and semolina and fold in using a spatula.

6

The mixture should be of a dropping consistency; if it is not, add a little milk if its too loose or add one teaspoon of semolina if it is of a pouring consistency. But the recipe is very forgiving so you needn't add anything extra.

7

Pour the mixture into the cake tin and gently spread out with a spatula. Bake for 25-35 minutes until an inserted skewer comes out clean.

8

Whilst the cake is baking you can make the syrup. Add water, lemon juice, sugar and orange blossom and begin boiling until the syrup turns a light golden brown colour and reduces by a quarter. Turn off flame and set aside. This process should take 10-15 minutes.

9

The cake should be of a golden brown colour. Allow to stand for 5 minutes before turning on to a wire rack. to cool.

10

Using a toothpick, prick and dot holes all over the top of the cake sponge and pour the syrup all over. You can do this slowly as the cake absorbs all the syrup. This sponge loves to absorb.

11

You can garnish each slice with an almond and/or serve the cake with creme fraiche or whipped cream or just enjoy on its own, its delectable!

One of my earliest memories of Ramadan during my college years was walking into Algerian Delis and picking up some lovely sweet bites for iftar. Basboosa or/ and Kal Ba Louz are rich and almost sickly sweet, but highly addictive cake bites. When i started university i met a friend who's dad was Algerian (this was music to my ears)... it meant i could indulge more into Algerian sweets and also learn some recipes. Every Summer, when they returned from their holiday retreat to Algeria they would definitely bring back Basboosa amongst other goodies...

Traditional basboosa is drenched in a rose syrup which i find slightly uncomfortable. Rose is beautiful but i just couldn't cope very well with it until i came across orange blossom and my life was turned around, dramatically and deliciously!

Now i have my own kitchen and my own little growing family, its important for me to bake my favourite desserts so that my children can enjoy them and learn to bake them for themselves (and me)! Rather than choosing recipes from online (i mean who else cannot escape from the addictive love of Pinterest and Youtube and Google images?!

Today Hungry Husband's friend is popping over for Sunday Lunch. The roast is prepped but as he is Egyptian i cannot let him leave without my take on a delightful arab treat can i? My basboosa is a much lighter version, not as sickly sweet AND doesn't contain rose but orange blossom and lemon; my two most favourite citrus flavours. I thought it would be a good time to share with you the recipe I use for making my basboosa  I make for my family.

I was told by Hungry Husband to make it less sickly and sweet and that it must still be edible in a chunky slice (he don’t ask for much!). I’m not a professional cake baker, but what I lack in skill I hopefully make up for in humour and determination. Here’s what I managed...

Ingredients

 6 Melted Butter
 6 Caster Sugar
 3 Organic Large Eggs
 1 tsp Vanilla Extract/ Bean Paste
 3 Plain Flour
 3 Fine or Coarse Semolina
 1 tbsp Lemon Zest from an Unwaxed Lemon
 1.50 cups Water
 1 cup Granulated Sugar
 1 Lemon's Juice
 23 tbsp Orange Blossom Water
 Floral Decorations

Directions

1

Heat The oven to 160C/320F/GAS3

2

Butter one 9in cake tin with baking parchment. Alternatively you can line it with grease proof paper.

3

Cream the butter and the sugar together until fully combined. Use an electric hand mixer if you have one, but i like to use a hand whisk as this is a very easy and forgiving cake mix.

4

Beat in the eggs one at a time with the vanilla.

5

Sift over the flour and semolina and fold in using a spatula.

6

The mixture should be of a dropping consistency; if it is not, add a little milk if its too loose or add one teaspoon of semolina if it is of a pouring consistency. But the recipe is very forgiving so you needn't add anything extra.

7

Pour the mixture into the cake tin and gently spread out with a spatula. Bake for 25-35 minutes until an inserted skewer comes out clean.

8

Whilst the cake is baking you can make the syrup. Add water, lemon juice, sugar and orange blossom and begin boiling until the syrup turns a light golden brown colour and reduces by a quarter. Turn off flame and set aside. This process should take 10-15 minutes.

9

The cake should be of a golden brown colour. Allow to stand for 5 minutes before turning on to a wire rack. to cool.

10

Using a toothpick, prick and dot holes all over the top of the cake sponge and pour the syrup all over. You can do this slowly as the cake absorbs all the syrup. This sponge loves to absorb.

11

You can garnish each slice with an almond and/or serve the cake with creme fraiche or whipped cream or just enjoy on its own, its delectable!

ORANGE BLOSSOM & LEMON BASBOOSA

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