์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Libyan Semolina Cake
Basbousa
A sweet, moist semolina cake soaked in a fragrant rosewater or orange blossom syrup. It's a popular dessert across North Africa, with regional variations in spice and topping.
๐ง ์ฌ๋ฃ
- 2 cups Semolina(fine semolina)
- 1/2 cup All-purpose flour
- 1 cup Sugar
- 1 cup Yogurt(plain, full-fat)
- 1/2 cup Butter(melted)
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- 10-12 Almonds(whole, blanched, for topping)
- For the Syrup:
- 1.5 cups Sugar
- 1 cup Water
- 1 tbsp Rosewater or Orange blossom water
- 1 tsp Lemon juice
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat oven to 180ยฐC (350ยฐF). Grease and flour an 8x8 inch baking pan.
- 2
In a large bowl, combine semolina, flour, sugar, and baking powder. Mix well.
- 3
In a separate bowl, whisk together yogurt, melted butter, and vanilla extract.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 5
Pour the batter into the prepared baking pan and spread evenly. Press one almond into the center of each square piece you intend to cut.
- 6
Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- 7
While the cake is baking, prepare the syrup. In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 5-7 minutes until slightly thickened.
- 8
Remove syrup from heat and stir in the rosewater or orange blossom water.
- 9
As soon as the cake comes out of the oven, poke holes all over the top with a skewer or fork. Slowly and evenly pour the hot syrup over the hot cake. Let it soak completely.
- 10
Let the cake cool completely before cutting into squares and serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure your semolina is fine for a smoother texture.
- โDo not overmix the batter, as this can result in a tough cake.
- โPouring hot syrup over a hot cake ensures maximum absorption, leading to a moist result.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a tablespoon of shredded coconut to the batter for extra texture.
- Garnish with chopped pistachios instead of almonds.
- Some recipes include a pinch of cardamom in the batter for added warmth.