Basbousa
Instructions
Basbousa base
Cream filling
Baking
Syrup
Assemble and serve
Tips
Decorative cakes baked in tins and pans with patterns can sometimes be difficult to unmould. To make this process easy and ensure you get a beautiful Basbousa with cream that has an even and nice surface for both cream and semolina cake, grease the baking mould with butter, cooking spray, shortening, or coconut oil. Use your hands to make sure every nook and cranny has been properly greased. If you make sure to get everything well-greased, the baked Basbousa will slide right out when you turn it upside-down.
Questions about basbousa
With our quick and easy basbousa recipe with coconut and cream, making a delightful dessert to serve friends and family for iftar is simple. To learn more about the classic Ramadan dessert, keep reading below.
Ingredients
Basbousa:
|
Cream
|
170 g |
|---|---|
|
Eggs
|
3 |
|
Arla® Skyr
|
240 g |
|
Vegetable oil
|
240 ml |
|
Sugar
|
200 g |
|
Corn flour
|
3 tbsp |
|
Semolina
|
350 g |
|
Shredded coconuts
|
75 g |
|
Arla Cravendale Whole milk
|
600 ml |
|
Sugar
|
3 tbsp |
|
Baking powder
|
1 tbsp |
Syrup:
|
Water
|
240 ml |
|---|---|
|
Sugar
|
400 g |
|
Lemon juice
|
1 tbsp |
|
Rose water
|
240 ml |
Garnished with:
|
Chestnuts
|
130 g |
|---|---|
|
Sliced almonds
|
2 tbsp |
|
Powdered pistachios
|
2 tbsp |
Arabian basbousa with cream filling
Basbousa is an incredibly soft and moist cake. Made with semolina and shredded coconut, it has a sweet, nutty, and almost buttery flavour with a little bit of texture to contrast the silky filling. The soft semolina cake, creamy filling, and crunchy toppings come together to create an interesting and decadent pistachio basbousa dessert with plenty of different textures, and a generous shower of sugar syrup ensures its moist and tender texture.
Classic flavours from semolina, coconut, and yoghurt
Prepared with the lovely ingredients of a traditional basbousa recipe, this semolina cake is delectable. The yoghurt helps ensure a tender crumb and serves to introduce a bit of acidity and freshness to prevent it from becoming overly sweet. The yoghurt also allows for the nutty flavours of the semolina and shredded coconut to shine through and create the cake's signature buttery taste that goes perfectly with the cream filling.
Serve an easy basbousa dessert for guests
A cream basbousa with yoghurt topped with coconut, almonds, and pistachios makes for a wonderfully sweet dessert. Enjoy it with tea or coffee to round off your evening meal. This coconut basbousa with cream makes for a lovely gift to bring to any iftar party you may be invited to. Simply place it on a platter, wrap it in cling film once it has cooled, and adorn it with a ribbon or a bow to turn it into a decorative and tasty hostess gift.
Are you looking for other creamy iftar desserts? We suggest having a look at our recipes for balah el sham, caramel vermicelli, and fruit salad with whipped cream as well. Made with a natural-flavoured thick cream, all these different desserts are delectably creamy and tasty.
Add your own touch
The sweet, nutty semolina flavour of this cream filled basbousa may be brightened by the addition of orange flower water. Orange flower water has a unique bitterness and delicate citrussy flavour that may be used to lighten the flavours of the cream filling or added to the homemade syrup as its lightly floral notes also pair well with those of the rose water syrup.
If you would instead like to play up the basbousa semolina cake’s sweetness by introducing more fruity flavours, a layer of homemade date spread between the cream and pastry will be a tasty addition. The dates' chewy texture and almost caramelised taste are sure to bring something wonderful to this classic iftar dessert.
