Basbousa cups

Basbousa cups

Prep. 45 mins
Cooking mins
Serving 8
Ramadan

INGREDIENTS Measurements

  Semolina cake (Basbousa)

1 tablespoon butter, for greasing pan
3/4 cup milk
1/4 cup plain yogurt
1 1/3 cups sugar
2 1/2 cups semolina flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/2 cup melted, clarified butter
1 1/2 cups candied fruits
1/3 cup shredded coconut

  Sugar syrup

1 1/4 cup melted dark chocolate, for the cups
Golden Meringue for garnish

METHOD

  

  • Preheat oven to 180˚C (350˚F). Grease a rectangular cake pan (20 x 30cm / 8x12in) with butter. Line two 12-cup muffin pans with paper liners.
  • In a large bowl, combine milk, yogurt and sugar; stir to completely dissolve sugar. In another bowl, mix semolina flour, baking powder, and vanilla; add to the milk mixture, stirring with a wooden spoon until well combined. Stir in clarified butter until smooth. Add candied fruits and coconut and mix well. Pour batter into prepared cake pan and smooth surface.
  • Bake for 35 minutes, or until golden.
  • Remove cake pan from oven. Turn off oven, pour warm syrup over cake and return to oven. Close oven door halfway, and let cake and oven cool.
  • Meanwhile, prepare the chocolate cups: Fill a cupcake liner with about 1 tablespoon melted chocolate. Use a small spoon to cover bottom and sides of liner with chocolate, pouring off any excess. Repeat with remaining liners, returning all to pans. Refrigerate pans and liners until firm.
  • Gently peel off liners and arrange cups on a serving plate. Scoop basbousa into chocolate cups and garnish with golden meringue.

CHEF NOTES

  • Variations: Semolina Cake with Cream

  • Make basbousa batter as directed above. Fill a pastry bag with the batter. Prepare Cooked Cream . Fill another pastry bag with the cream.

  • Grease 18 cups out of two 12-cup muffin pans with butter. Fill each greased cup about ⅓ full with batter. Make a tiny hole in batter in each cup by pressing with a back of a small spoon and fill it with about 2 tablespoons of cream (taking care to avoid edges which would burn cream). Top cream with remaining batter, filling each cup about ⅔ full.

  • Bake for 30 minutes, then pour warm syrup onto hot basbousa. Let cool.

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