Basbousa (Rava or Semolina Cake) Rava Cake, popularly known as Basbousa are small cakes made of semolina soaked in simple syrup. Sometimes coconut added and flavoured with either orange flower water or rose water. These are perfect with coffee or tea.
ingredient: Semolina (rava) 1 ¼ cup Desiccated coconut 1 ½ cup All purpose flour ½ cup Sugar ¾ cup Baking powder 1 ts Butter (melted) 110 g Egg 1 n Milk 1 cup Saffron ½ g Almond essence 3 drops Sugar for syrup 1 ½ cup Water for syrup 1 ½ cup Lemon juice for syrup ½ ts Rose water 1 ts Method: Take a bowl add semolina (rava), desiccated coconut, all purpose flour, sugar, baking powder, butter, egg, milk with saffron, almond essence, mix this like a soft dough, put the dough into oven proof casserole then level it off, pre cut the top of the basbousa, bake them at 190 c for 40 minutes till golden colour on top. Sugar syrup: Heat a pan add sugar, water, lemon juice cook it for 5 minutes and add rose water, Pour the sugar syrup on the top of the basbousa and arrange the almonds on the diamond cut, put this in the oven another 15 minutes.
Ingredients Coconut, fresh & grated 400 gm Semolina 200 gm Sugar200 gm All purpose flour 1/8 cup Butter/ghee¾ cup Eggs3 Baking powder1 tsp Vanilla essence1 tsp Dry fruits (optional)4 tbsp Method: 1. Beat the eggs till fluffy and add grated coconut slowly with continuous mixing. 2. Combine semolina, sugar, flour and baking powder and add slowly to the above mixture with continuous mixing. 3. Beat the butter/ghee and add it to the above mixture. Continue mixing. 4. Leave the batter for 6 –7 hours or overnight. 5. Add vanilla essence (or desired flavor) and mix. 6. Transfer the batter in a greased baking tray (I've used 8x8 glass tray) and top with dry fruits. 7. Preheat oven to 325˚ F (165˚ C) and place the tray at the center. 8. Bake for 45 – 50 minutes or until a knife inserted in the center comes out clean Note: * Add more sugar if you need the cake to be more sweet. The baking tray has to be half full so that the cake is cooked properly, so use a baking tray accordingly. Coat the dry fruits with some flour before adding to the batter.
