Basbousa Sudaniya (Sudanese Semolina Cake)

Name: Basbousa Sudaniya (Sudanese Semolina Cake)
Yield: 6
Cuisine: Sudan
Ingredients: Fine semolina — 250 g (1.5 cups); Desiccated coconut — 60 g (2/3 cup); Sugar — 100 g (1/2 cup); Plain yogurt — 200 g (3/4 cup + 2 tbsp); Butter, melted — 80 g (1/3 cup); Baking powder — 1.5 tsp; Almonds, whole, for topping — 20; Sugar (for syrup) — 200 g (1 cup); Water (for syrup) — 200 ml (3/4 cup + 1 tbsp); Lemon juice (for syrup) — 1 tsp

The Quirky Foodster Team

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Servings

Ingredients

Fine semolina — 250 g (1.5 cups)
Desiccated coconut — 60 g (2/3 cup)
Sugar — 100 g (1/2 cup)
Plain yogurt — 200 g (3/4 cup + 2 tbsp)
Butter, melted — 80 g (1/3 cup)
Baking powder — 1.5 tsp
Almonds, whole, for topping — 20
Sugar (for syrup) — 200 g (1 cup)
Water (for syrup) — 200 ml (3/4 cup + 1 tbsp)
Lemon juice (for syrup) — 1 tsp

Method

Preheat oven to 180°C (350°F). Grease the baking dish.
In a bowl, combine semolina, coconut, sugar, and baking powder.
Stir in yogurt and melted butter until a thick batter forms. Pour into the prepared dish and smooth the top.
Score the batter into diamond shapes and press an almond into the centre of each.
Bake for 30-35 minutes until golden.
While baking, make the syrup: combine sugar, water, and lemon juice in a saucepan, bring to a boil, and simmer 5 minutes until slightly thickened. Cool slightly.
Pour warm syrup evenly over the hot cake as soon as it comes out of the oven. Let it absorb for at least 15 minutes before serving.

Introduction: Basbousa is a syrup-soaked semolina cake enjoyed throughout Sudan at celebrations and family gatherings, prized for its moist crumb and fragrant coconut and syrup finish.

Cultural Background: Basbousa is a syrup-soaked semolina cake enjoyed throughout Sudan at celebrations and family gatherings, prized for its moist crumb and fragrant coconut and syrup finish.

Tips: Pouring warm (not cold) syrup over a hot cake helps it absorb evenly without becoming soggy.

Variations: Substitute rosewater or orange blossom water for a portion of the syrup's water for a floral note. Use plant-based yogurt and butter for a vegan version; texture remains very similar.

Storage: Store covered at room temperature up to 3 days.

Reheating: Best served at room temperature; not typically reheated.

Nutrition: Approx. 260 kcal, 4 g protein, 10 g fat, 40 g carbohydrate per serving.

FAQs:

Q: Can I make this dairy-free?

A: Yes, use plant-based yogurt and butter substitute with good results.