My experiments and use of Semolina in baking are on. Having baked breads with semolina, it is now cakes. Semolina gives lovely textures to cakes too. The Semolina coconut cake or Basbousa that was baked last week had a soft crumb and great texture. Drenched in sweet syrup, this cake is very easy to make.
Basbousa or Basboosa (Arabic), revani (Turkish) or ravani (Greek) is a sweet cake made of semolina soaked in simple syrup. Coconut is a popular addition. The syrup may also optionally contain orange flower water or rose water. It is found in the cuisines of the eastern Mediterranean under a variety of names. It appears to be a variant of the Egyptian dishma'mounia. Basbousa is very common is Arabia. (Source- Wikipedia and Cookipedia)
This is a very versatile cake. One can try out different combinations. I have baked semolina cake with all the variations and the result has always been great. I have beaked this cake with yogurt instead of milk and olive oil instead of butter. I have also used 2 tablespoons of honey in place of rose water.
It is very important to prepare syrup and cool before the cake is ready. Pour cold syrup over hot cake.
This is how I made Semolina Coconut cake
Semolina Coconut Cake (Egg less)
½ cup water
½ tablespoon fresh lemon juice
1 tablespoon rosewater
2 cups fine Semolina
1 cup desiccated coconut
½ cup sugar
½ cup butter
1 ½ cups milk
2 teaspoons baking powder
10-12 almonds halved
Take water, sugar and lemon juice in a thick bottomed pan. Bring it to a boil. Boil for 3 minutes.
Turn off the heat and add rose water. Cool it to room temperature.
Preheat oven to 190 degrees C. Grease and line a 7 inch x 7 inch rectangular cake pan.
Cream butter and sugar. Whisk together semolina and baking powder.
Add semolina mix to butter sugar mixture. Add milk and stir. Fold in desiccated coconut.
Pour the batter in the prepared pan and level it with a spoon. Let it sit for 10 minutes.
Score the batter into 1 inch square with a sharp knife. Place one almond half in each square.
Bake for 30 minutes or until the top and sides are golden brown.
Remove from the oven. Remove from the pan after 10 minutes.
Cut the cake along the lines you scored. Pour cold syrup onto the hot cake. Let the cake sit for two hours before serving.