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Semolina cake with strawberries in rose syrup (Basbousa)
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Middle Eastern semolina cake with sweet strawberries in rose syrup: a divine pairing.
Ingredients:
  • 125g unsalted butter
  • 165g (3/4 cup) caster sugar
  • 4.40 gm vanilla extract
  • 2 eggs
  • 250g Greek Style Yoghurt, plus extra, to serve
  • 270g (1 1/2 cups) fine semolina
  • 60g (1/2 cup) ground almonds
  • 4.00 gm baking powder
  • 1.25 gm bicarbonate of soda
  • 30 whole blanched almonds
  • 330g (1 1/2 cups) caster sugar
  • 31.50 gm lemon juice
  • 20.00 ml rosewater (see note)
  • 500g small strawberries, hulled
Instructions:
  • Preheat the oven to 180°C.
  • In a mixing bowl, use an electric mixer to whip together butter, sugar, vanilla, and a pinch of salt until creamy. Add eggs one at a time, ensuring each is well mixed before adding the next, then mix in yogurt. Gradually add and stir in semolina, ground almonds, baking powder, and bicarbonate of soda until fully combined.
  • Spread the batter evenly in a greased and baking paper-lined 20cm x 30cm slice tin. Score lightly with a knife to create diamond shapes or squares, and place a whole almond in the center of each. Bake for 35 minutes or until a cake tester inserted in the center comes out clean.
  • While the cake is baking, create a luscious syrup for the strawberries by mixing sugar and 550ml of water in a saucepan over medium heat until the sugar dissolves. Stir in lemon juice and bring it to a boil, then let it simmer for 10 minutes. Reserve one-third of the syrup and mix it in a bowl with rosewater and strawberries. Drizzle the remaining syrup over the cake once it's done baking. Allow the cake to cool in the tin and then cut it along the scored lines.
  • Top the cake with fresh strawberries soaked in delicate rose-infused syrup, garnished with a dollop of creamy yogurt on the side.

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