Vegan Basbousa
Vegan basbousa is a delightful Middle Eastern semolina cake soaked in sugar syrup, boasting a sweet and floral taste. The top layer is golden and crunchy, while the inside remains a soft, fluffy, and pale yellow.
Servings: 30 servings
Calories: 213kcal
Ingredients
Sugar Syrup (Atter)
- 2 cups White sugar
- 1 cup Water
- 2 tablespoon Rose water substitute with orange water
- ½ tbsp Dairy free butter
Namoura
- 3 cups Coarse semolina
- 1 cup Dairy free butter room temperature
- 1 tablespoon Rose water substitute with orange water
- 1 teaspoon Bicarbonate soda
- 1 pinch Salt
- 1½ teaspoon Baking powder
- 1 cup Coconut yogurt
- ½ cup White sugar
- 1 teaspoon Tahini
- 30 Almonds
Instructions
Sugar Syrup (Atter)
- In a saucepan, add water, sugar, dairy free butter and rose water, stir through and bring to the boil for about 6 minutes. Set aside to cool down to room temp.2 cups White sugar, 1 cup Water, 2 tablespoon Rose water, ½ tablespoon Dairy free butter
Basbousa
- In a large mixing bowl add semolina and dairy free butter, combine well using hands until a dough forms. Cover with cling wrap and set aside for a minimum of 30 minutes. Once dough has rested, crumble dough using your fingers and add sugar, rose water, bicarb soda, baking powder, salt, coconut yoghurt and combine using your fingers. See notes below about using your fingers.3 cups Coarse semolina, 1 cup Dairy free butter
- Coat baking tray 22cm (9") x 33cm (13") with tahini and flatten dough as evenly as possible. Use a wet knife to push the edges down and off the tray and then cut into squares or diamond pieces and place one almond in the middle of each piece.1 teaspoon Tahini
- Bake in a preheated oven at 180°C (356°F). Place the tray in the middle of the oven for the first 15 minutes, then move it to the top for the last 15 minutes. The total baking time is approximately 30 minutes or until lightly golden.Evenly pour a generous amount of sugar syrup over the baked namoura. Allow it to cool to room temperature before re-cutting and removing the pieces.
Video
Notes
Using your fingers to combine all the ingredients to the dough is important as it helps to keep the dough light.
Use enough sugar syrup to completely cover every part of the cake in the tray, it should not be dry, it will soak a lot of sugar syrup. Alternatively, you could soak it just enough and then offer extra sugar syrup with each piece, leaving it up to individual discretion.
You might also be interested in this Lebanese rice pudding.
Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml
Nutrition
Calories: 213kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 38mg | Fiber: 1g | Sugar: 17g | Calcium: 19mg | Iron: 1mg