Semolina Cake

Name: Semolina Cake
Total time: 3900 s
Yield: 45 servings
Cuisine: American
Ingredients: 3 cup fine semolina flour; 1/4 cup ghee or butter; 1 1/4 cup sugar; 1 tbsp baking powder; 1 tsp rosewater; 1 pistachos/slivered almonds for garnish; 1/2 cup sugar; 1 tbsp lemon juice; 1/4 tsp rose water

Taz @cook_3482741

My mom used to always make these cakes but in our culture its called "basbousa" and sometimes she used to add yoghurt with it but I just wanted to keep the ingredients simple.

Taz @cook_3482741

My mom used to always make these cakes but in our culture its called "basbousa" and sometimes she used to add yoghurt with it but I just wanted to keep the ingredients simple.

Saved

Ingredients

1 hour 5 mins

45 servings

3 cupfine semolina flour
1/4 cupghee or butter
1 1/4 cupsugar
1 tbspbaking powder
1 tsprosewater
1pistachos/slivered almonds for garnish
Syrup
1/2 cupsugar
1 tbsplemon juice
1/4 tsprose water

Saved

Steps

1 hour 5 mins

1

MAKE THE CAKE Grease  an 8-inch round cake pan. In a large bowl, combine all of the ingredients except the almonds. Add 11/4 cups of warm water  and mix with a wooden spoon until a thick batter forms. Scrape the batter into the prepared pan and let rest at room temperature until set and  semi-firm, about 30 minutes.
2

Preheat the oven to 325°. Using the tip of a sharp paring knife, score the top of the cake in a diamond pattern, cutting  1/4 inch deep into the cake. Place a few almond slivers in each diamond, pressing gently to help them adhere. Bake the cake for about 45 minutes, until golden and a cake tester inserted in the center comes out clean. Transfer to a rack  and let cool for 30 minutes
3

MEANWHILE, MAKE THE SYRUP In a small saucepan, combine the sugar, lemon juice, rose water and 1/2 cup of water and bring to a simmer. Cook over moderate heat, stirring, until the sugar dissolves, about 2 minutes. Let cool.
4

Using a sharp paring knife, cut the cake along the score lines all the way to the bottom of the pan. Pour the syrup evenly all over the cake. Let the cake stand for at least 1 hour or overnight to absorb the syrup. Serve with whipped cream.
5