Recipe Introduction:
This Basbousa with Milk and Coconut is a classic Middle Eastern dessert with a delightful twist. The combination of semolina, coconut, and milk creates a soft, moist texture, while the lemon zest adds a refreshing citrus note. The syrup, infused with rose water, further enhances its sweetness, and a topping of apricot jam and crunchy almonds makes it even more irresistible. Perfect for any occasion!
Ingredients:
For the Cake:
- 1 egg
- ½ cup sugar
- Zest of 1 lemon
- ½ cup oil
- 2 tablespoons all-purpose flour
- 1 tablespoon shredded coconut
- Pinch of salt
- 1 cup semolina (medium grain)
- 1 cup milk
- 1 teaspoon baking powder
For the Syrup:
- 1 cup sugar
- 2 cups water
- A few drops of rose water
- Lemon slices
For Decoration:
- Apricot jam
- Crushed almonds (optional)
Instructions:
- Prepare the Cake Batter:
In a mixing bowl, whisk the egg, sugar, lemon zest, and a pinch of salt until the sugar dissolves. Add the oil, flour, shredded coconut, and baking powder. Mix everything together. Then, gradually add the milk and mix well until smooth. - Bake the Cake:
Pour the batter into a greased baking dish or cake pan. Bake at 180°C (350°F) for 30 to 35 minutes, or until golden and a toothpick inserted in the center comes out clean. - Prepare the Syrup:
In a saucepan, combine the sugar, water, and a few drops of rose water. Bring it to a boil and let it simmer for 10 minutes, then remove from heat. Allow it to cool before using. - Assemble:
Once the basbousa is done baking, remove it from the oven and immediately pour the cooled syrup over it. Let the cake absorb the syrup completely. - Decorate:
Once the cake has cooled, spread a thin layer of apricot jam on top. Finally, garnish with crushed almonds (if desired). - Serve:
Slice the cake and serve. Enjoy your delicious basbousa with a cup of tea or coffee!