“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!”
READY IN:
50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Butter and flour a 9x13 glass pan and preheat oven to 350°F.
  2. Mix flour, semolina, baking powder and baking soda until very well combined.
  3. Mix sour cream and milk.
  4. Separate eggs. Beat eggwhites until stiff. Set aside.
  5. 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.
  6. Add half of the dry ingredients and half of milk/sourcream to the butter/sugar mix and mix until combined.
  7. Add rest of dry ingredients and rest of milk/sourcream and mix until combined.
  8. Fold in the eggwhites.
  9. Pour batter in pan and spread out. Top with nuts and put in the oven.
  10. Bake at 350 F for 30 to 40 min (until golden brown).
  11. For the syrup:
  12. Combine sugar, water, lemonjuice and rosewater and orangeblossom water in saucepan and bring to a boil.
  13. Lower the heat and simmer for about 15-25 minutes
  14. After the cake has cooled down a little bit (not cold however) pour syrup over cake.
  15. Let the cake soak for about 2 hours and enjoy.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: