Sudanese Basbousa is a traditional Sudanese recipe for a classic cake of semolina, and cream of wheat with yoghurt, lemon and cinnamon that's served soaked in sugar syrup. The full recipe is presented here and I hope you enjoy this classic Sudanese version of: Sudanese Basbousa.
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Basbousa is a simple and delicious wet cake that can be found in numerous variations throughout the Arabic speaking world. Its made with a base that includes semolina or farina (cram of wheat). In Sudan, Basbousa is made with yoghurt and flavoured with lemon and cinnamon. The final touch is to soak the cake in sugar syrup. Variants of this cake are also made in Egypt, Somalia and India.
Ingredients:
250g (2 Cups) Farina (semolina)
90g (1 Cup) Desiccated Coconut
265g (1 1/3 Cups) Sugar
1 tsp Salt
1 tsp Baking Soda
250ml (1 Cup) Yoghurt or Sour Cream
100g (1 Cup) Almonds or Pistachios to Garnish (optional)
110g (½ Cup) Butter, Melted and cooled
For the Syrup:
400g (2 Cups) Sugar
375ml (1 ½ Cups) Water
1 tbsp Rose Water
1 tbsp Lemon Juice
Method:
Pre-heat your oven to 200C (180C fan/400F).
In a large bowl combine the semolina, desiccated coconut, sugar, salt, and baking soda. Whisk together thoroughly to combine. Add the melted butter and yogurt and mix until a thick batter is formed
Grease a 22x22cm (9x9 in) non-stick baking pan with oil or spray. Spoon in the batter, pressing it into the pan so it forms a 3cm (1 in) thick layer. Using a greased knife score portions or diamond pattern into cake, garnishing the centre of each with a nut, if desired.
Transfer the batter to the centre of your pre-heated oven and bake for 30-40 minutes or until golden and a skewer inserted into the centre emerges cleanly.
In the meantime, combine the syrup ingredients in a pot and bring to a boil to dissolve sugar. Take off the heat and set aside as the cake finishes cooking.
As soon as the cake emerges from the oven pour over the syrup then set aside to allow the syrup to soak into the sponge over night.
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