Semolina Cake- Harissa/Basbousa
This dessert cake has a unique texture and flavor that will gave vanilla cake a run for it's money!
Ingredients
Cake
- 2 cups Cream of Wheat
- 1 cup sugar
- 1 cup plain yogurt
- 1/3 cup vegetable oil
- 1 tsp vanilla
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- 2 Tbsp tahini
Sugar Syrup
- 2 cups sugar
- 1 cup water
- 1 teaspoon lemon juice, fresh squeezed
Instructions
Sugar Syrup
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*Sugar Syrup should be made first so it can cool*
In a medium saucepan over medium-high heat, add sugar and water and let simmer for about 10 min, stirring occasionally until sugar dissolves and mixture begins to bubble and thicken.
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Squeeze one squeeze, about 1 tsp of lemon juice into the sugar water. Lower the heat to keep the mixture thickening for another 10-15 min. You want the mixture to be syrupy and thick when coating a spoon. Let the sugar syrup cool before adding to the final product.
Cake
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Coat a 9x12 glass casserole baking dish with tahini and set aside
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In a medium bowl, mix sugar, yogurt, oil and vanilla together.
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Add baking powder and baking soda until well combined.
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Stir Cream of Wheat into the mixture and then pour mixture into baking dish. Let the mixture rise for about 2 hours.
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If you would like, take a knife and cut a diamond pattern into the raw mixture and place blanched almonds in each diamond before baking.
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Preheat oven to 350 and bake for 40 min or until the top is a golden brown color.
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While the Harisseh is fresh out of the oven, pour the cooled syrup all over it and enjoy!
Recipe Notes
There are many ways to cut patterns into this cake. The most common is the diamond pattern where each diamond shape has a blanched almond placed in the center. Serve each person individual diamond pieces.