BASBOUSSA
EGYPT
Basboussa in Egypt, nammoura in Lebanon, h’risseh in Syria, and revani in Turkey—all of these names describe a simple sponge cake made with semolina and yogurt and drenched in sugar syrup. The Syrian version is topped with a mixture of pistachios, almonds, walnuts, and cashews; the other versions are garnished with almonds or pine nuts. Egyptian basboussa is typical street food, especially during Ramadan, whereas the others are mainly everyday sweets, and often made at home even if you can find them at sweets makers. In fact, it is one of very few sweets that people prefer to make at home than buy from a sweets maker.
SERVES 6 TO 8
FOR THE SYRUP
1¾ cups (350 g) raw cane sugar
1 teaspoon lemon juice
2 teaspoons rose water
2 teaspoons orange blossom water
FOR THE CAKE
1¼ cups (225 g) semolina flour (choose the regular grade, not the fine)
¼ cup (50 g) raw cane sugar
6 tablespoons (90 g) unsalted butter, at room temperature
1¾ cups (450 g) yogurt
¼ teaspoon baking soda
Tahini, for the baking dish
⅓ cup (50 g) blanched almonds
1. To make the syrup: Put the sugar, lemon juice, and ½ cup plus 2 tablespoons (150 ml) water in a saucepan. Bring to a boil over medium heat, stirring every now and then, then let bubble for 3 minutes. Take off the heat. Add the rose and orange blossom water and let cool.
2. To make the cake: Put the semolina, sugar, and softened butter in a large mixing bowl and work together with a spatula until well blended. Add the yogurt and baking soda and mix until you have a firm cake batter.
3. Grease an 8 x 1½-inch (20 x 3.5 cm) round baking dish with a little tahini (or use a nonstick one) and spread the batter evenly across the dish. Flatten it gently with a spatula. Cover with a clean kitchen towel and let rest for 3 hours.
4. About 20 minutes before you are ready to bake the cake, preheat the oven to 400°F (200°C).
5. Cut the uncooked cake into 2-inch (5 cm) squares and press one blanched almond in the middle of each square. Bake for 40 minutes, or until golden.
6. Remove from the oven and pour the cooled syrup all over. Let the cake stand for 30 minutes to soak up the syrup. If you think the amount of syrup is excessive, reduce the quantity to your taste. Bear in mind that the cake will take time to absorb the syrup and although it may look as if it is swimming in it to start, it will eventually fully absorb it. Serve at room temperature.
SYRIAN H’RISSEH: If you want to make the Syrian version, make the cake as directed through step 4. In step 5, just before putting the cake in the oven, do not cut the cake; just cover it with 1 cup (150 g) mixed pistachios, walnuts, and cashews, gently pressing them into the top of the batter. Bake as directed.