Dessert Thursday: Basboussa

Basboussa is a semolina cake popular in the Middle East and originated in Palestine. This cake is soaked in syrup made with sugar and orange blossom water. Popularly made during the Holy Month of Ramadan.

Basbousa

Baking Temp: 160*c for total 25 min

Portion size: 20X20cm (2Square rings)

For Basbousa

Ingredients

 

Quantity

Orange 1pc
Water 250gm
Egg 187gm
Caster Sugar

Fine Semolina

Almond powder

Baking powder

Corn oil

Almond

225gm

287gm

105gm

1/2+1/4tsp

225gm

A/R

For Sugar Syrup

Ingredients

 

Quantity

Sugar 250gm
Water 64gm
Lemon juice 1 tsp
Rose water 2 tsp
Saffron A/R

For the Basboussa

  1. Boil the orange in water till it becomes soft for 30 minutes.
  2. Ones soft blend it into smooth paste.
  3. Whisk egg and sugar till light and fluffy.
  4. Mix all the dry ingredients together and fold it into the egg mixture.
  5. Fold in the corn oil, and lastly fold in the orange paste.
  6. Pour the mixture into cake tin, stick almond on top and bake at 160*c for 25min.

For the Sugar Syrup

  1. Boil sugar, and lemon juice with saffron.
  2. Add rose water in the end and simmer.
  3. Ones Basboussa if out from the oven pour the syrup over it.

 

 

Vrushali Jadhav

Developing a strong affinity towards cooking food as a child, made her pursue her passion to graduate with a Bachelor’s degree in Hotel Management from IHM Goa and also become the best outgoing student in Culinary Arts. Her dedication and commitment to excel has made her a name in the Culinary Fraternity in the UAE. Her professional career started with the Jumeirah Hotels & Resorts spotting immense talent in her made her a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from the Jumeirah Group to the Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef, making the hotel a famous F&B offering in Dubai. In her journey as a Pastry Chef she has traveled to Switzerland and Malaysia, to work with world class master-chefs.

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