Basbousa - Semolina Cake soaked with a Lemon Rosewater Syrup

Not only is another year upon us, the first month of that year is almost coming to an end. It has been a busy January. I have been grateful for the milder weather we have been enjoying this winter thus far. Of course, I do realize that today is probably seasonably and appropriately cold.

Last weekend, I chanced on making a microwave dessert, which is really unusual for me. I am not much of a baker and microwave, have never tried really using it. I mean for anything other than heating food, I have occasionally cooked that odd potato mostly to save some time. My biggest issue with the microwave is really the color fact, I miss the fact that it does not add the natural warm browning that the oven adds. Nonetheless, everything is worth a try. I made a smaller amount for the recipe, mostly because with just us everything tends to be a lot and I usually end up getting stuck eating the dessert. I do not really mind the eating but it does look like my waistline does.

This recipe is for a Middle Eastern dessert, which is a baked semolina cake, soaked in lemon syrup. Since I was playing with the techniques I thought I should go the entire distance and just go ahead and play with the flavors as well. I was thrilled with the dessert. The cake out of the microwave was a little drier that expected and did not have a deep color however the syrup fixed the moisture factor as it was supposed to.

The addition of the rosewater was a winner, and honestly, considering I had this dessert all baked and ready in about 30 minutes, I can live with the color which was not unpleasant.

Lime and Rosewater Soaked Semolina Cake

Prep Time: 30 minutes (includes time for soaking)

Cook Time: 7-8 minutes (depending on the strength of the microwave)

Serves 4 to 6

Ingredients

For the cake

¾ cup semolina

½ cup all purpose flour

1 egg

½ stick butter softened, plus extra for greasing the bowl.

½ cup yogurt

2 tablespoons sugar

Almonds to garnish

For the syrup

¾ cup water

½ cup sugar

2 limes

1 tablespoon freshly grated lime and or orange zest

1 teaspoon rosewater

Method of Preparation

1. Mix in the semolina, flour and the baking powder and stir well.

2. Mix in the egg, butter and yogurt and the sugar and mix well with either a strong wooden spoon or an electric beater until well mixed. Do not overbeat.

3. Grease a glass casserole and pour in the mixture.

4. Place the almonds about 2 inches apart, to essentially ensure a placement that is right in the center, when cut into squares.

5. Cover with the cling wrap and microwave for 5 minutes on high.

6. While this is cooking, place the water and the sugar on the stovetop, heat till the sugar is disolved and the mixture comes to a boil.

7. Reduce the heat and simmer for 10 minutes.

8. Cut the limes and squeeze in the juice and stir in the zest.

9. Add in the rosewater.

10. Cut the semolina mixture into 2 inch squares, such that the almonds are in the center.

11. Pour over the syrup, this will first seem like a lot but eventually it get absorbed.

12. Serve warm.