Semolina Cake with Strawberries in Rose Syrup (Basbousa)

This aromatic sweet is perfect for a picnic or backyard barbecue. The Basbousa, a Middle Eastern dessert, is sweet and soaked in syrup and has a spongy texture.  Semolina is made from durum wheat and is yellow in color.  It is usually the basis for dried products such as couscous and bulgur as well as being used to make pasta and gnocchi.  

Serves 8-10
recipe from Australian Vogue Entertaining and Travel magazine
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125g unsalted butter, room temperature
165g (3/4 cup) caster sugar
1 teaspoon vanilla extract
2 eggs
250g Greek-style yogurt, plus extra to serve
270g (1 1/2 cups) fine semolina
60g (1/2 cup) ground almonds
1 teaspoon baking powder
1/2 teaspoon baking soda
30 whole blanched almonds

Strawberries in Rose Syrup:
330g (1 1/2 cups) caster sugar
1 1/2 tablespoons fresh lemon juice
1 tablespoon rosewater
500g small strawberries, hulled

Preheat oven to 180c (350f). For cake, using an electric mixer, beat butter, sugar, vanilla and a pinch of salt until light and fluffy. Beat in eggs one at a time until combined, then beat in yogurt. Sift over semolina, ground almonds, baking powder and baking soda, and stir until combined. Spoon batter into a greased and baking paper-lined 20cm x 30cm tin. Level the top and, with a knife, score lightly into approximately 4cm diamond shapes (or squares) and place a whole almond in the center of each. Bake for 35 minutes or until a cake tester inserted into the center comes out clean.

Meanwhile, for strawberries, combine sugar and 550ml water in a saucepan. Stir over medium heat until sugar dissolves. Add lemon juice, bring to a boil, then simmer for 10 minutes. Place one-third of the syrup in a bowl with the rosewater and strawberries. When the cake is cooked, pour over remaining syrup. Leave cake to cool in tin, then cut as scored. Serve cake with strawberries in rose syrup with a spoonful of extra yogurt.


The Culinary Chase’s Note: As luck would have it, rosewater was out of stock but I did manage to find orange blossom water which, judging by the comments our friends made, was a good choice.  The cake, because it is drenched in syrup, will last a couple days in the refrigerator (bring to room temperature before serving).  Rosewater is more suitable and aromatic than rosewater essence. I will definitely make this again.   Delicious and perfect with coffee or tea.