Basbousa Semolina Cake with Cream
Ingredients
Basbousa
- 1 cup semolina
- 1 tablespoon baking powder
- 1 cup sugar
- 1 cup corn oil
- 1 cup yogurt
- 1 cup fine coconut
- 1 large egg
- 1 teaspoon vanilla extract
Qeshta
- 1/4 cup water
- 3 tablespoons cornstarch
- 1 cup liquid cream
- 1 cup qaimar or clotted cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
Preparation
Set the middle rack in the oven and preheat to 180°C.
Prepare a 9 or 10-inch springform pan by greasing with butter or oil and lining the bottom with parchment paper; set aside.
For the Basbousa: In a bowl, combine semolina, baking powder, sugar, corn oil, yogurt, coconut, egg, and vanilla. Mix with a hand whisk until combined into a soft mixture. Do not overmix. Let it sit for a few minutes so the semolina absorbs the ingredients and becomes thicker. Begin preparing the Qeshta.
For the Qeshta: In a saucepan, mix water and cornstarch until dissolved. Add liquid cream, qaimar, sugar, and vanilla. Whisk until combined. Cook over medium heat, stirring gently until the mixture thickens. Set aside to cool and set, or use an ice bath to cool faster.
Pour half of the Basbousa mixture into the prepared pan and smooth with a plastic spoon to form an even layer.
Using a spoon, add the Qeshta in small amounts over the mixture, distributing it without reaching the sides of the pan.
Add the remaining Basbousa mixture over the Qeshta, ensuring it covers completely, starting from the sides to seal.
Bake in the preheated oven for 35-40 minutes until golden brown.
Remove from the oven, let cool slightly, then remove from the pan and place on a serving dish.
Drizzle with some syrup and garnish as desired.
