Variation of Basboosa/Harisa

Name: Variation of Basboosa/Harisa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 serving(s)
Ingredients: 1 1/2 cups semolina; 1 1/2 cups flour; 1/4 cup sugar; 3 eggs; 1/2 cup sour cream; 1/2 cup milk; 1 1/2 teaspoons rose water or 1 1/2 teaspoons orangeblossom water; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons vanilla; 1/2 cup unsalted butter; 1/4 cup oil; 1 cup nuts; 2 cups sugar; 1 cup water; juice of half a lemon; some rose water; some orangeblossom water

Submitted by malloon

"If you are looking for a classic basboosa/harisa recipe, this is definitely NOT the one. This semolina cake has a much more fluffy, cake-like texture. I cut down on the syrup, so it is not as sweet as the Classic. This is a foolproof recipe. Trust me. I am not a great baker, but this one comes out well everytime. Very moist, very tasy. Yummiiiii!"

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Ready In:: 50mins
Ingredients:: 18
Serves:: 12

ingredients

For the cake
1 ¹⁄₂ cups semolina
1 ¹⁄₂ cups flour
¹⁄₄ cup sugar
3 eggs
¹⁄₂ cup sour cream
¹⁄₂ cup milk
1 ¹⁄₂ teaspoons rose water or 1 1/2 teaspoons orangeblossom water
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons vanilla
¹⁄₂ cup unsalted butter
¹⁄₄ cup oil
1 cup nuts
For the syrup
2 cups sugar
1 cup water
juice of half a lemon
some rose water
some orangeblossom water

directions

Butter and flour a 9x13 glass pan and preheat oven to 350°F.
Mix flour, semolina, baking powder and baking soda until very well combined.
Mix sour cream and milk.
Separate eggs. Beat eggwhites until stiff. Set aside.
Mix with a handmixer the butter, oil, eggyolks, vanilla, orangeblossom (or rose) water, sugar, and brown sugar for about 3 minute until light and fluffy.
Add half of the dry ingredients and half of milk/sourcream to the butter/sugar mix and mix until combined.
Add rest of dry ingredients and rest of milk/sourcream and mix until combined.
Fold in the eggwhites.
Pour batter in pan and spread out. Top with nuts and put in the oven.
Bake at 350 F for 30 to 40 min (until golden brown).
For the syrup:
Combine sugar, water, lemonjuice and rosewater and orangeblossom water in saucepan and bring to a boil.
Lower the heat and simmer for about 15-25 minutes
After the cake has cooled down a little bit (not cold however) pour syrup over cake.
Let the cake soak for about 2 hours and enjoy.