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Saturday, April 24, 2010

"Sweet Treats"- Mango Basbousa (Egyptian semolina cakes soaked in sugar syrup)

22nd April is M's Birthday. Every year I bake him a birthday cake...almost for as long as we have known each other as friends and then as husband and wife. Even last year, when I was in India, before I left for the trip...I had baked and frozen a birthday cake for him.This year it was different though.Because of the pregnancy nausea and aversion towards cakes and pastries I couldn't bake him the 'normal' birthday cake....
I baked him one of his favorite desserts....which happen to resemble 'Cake' (more like Egg less Rava Cake made in India) It is called 'Basbousa'. I usually bake this one 'plain' or with vanilla, but this time I made it 'extra' special by adding 'Mango' and of course...tons of love :)

For the Cake:
1 and 1/4 cup Semolina/Rava
1/4 cup All Purpose flour
1/2 cup Yogurt
1/2 stick unsalted butter
2tbsp powdered  sugar (add more if not sweet enough,after adding Mango)
1 and 1/2 cup Kesar/ Alphonso Mango puree (I used the the 'Swad' canned one)
1 pinch salt
1/2 tsp Baking powder
1/4tsp baking soda
1/2 tsp lemon juice
Almonds for garnishing

For the Syrup:
1 cup water
1 cup sugar
2tsp lemon juice
1/2tsp Cardamom powder
Boil water,sugar,lemon juice,together for 10-15 mins.Keep aside

1) Mix together melted butter,semolina,yogurt,Mango puree,all purpose flour.Keep aside for 1/2 hour
2) Add sugar,baking soda,baking powder,salt,lemon juice and mix together into smooth batter(Consistency like cake batter) Add little water if necessary.
3) Garnish with sliced almonds and bake at 350F for 40-45 mins.
4) Pour warm syrup over hot cake evenly.Let soak for 15-20 mins.Cut into classic 'diamond' shapes of Basbousa or into wedges like a pie.

5) Enjoy hot/warm/cold!
6) You can also bake them in aluminum cup liners in muffin pans...to make individual servings.


  1. wow!!! deepti u rock!!!.gosh iwish i had one to taste right now..looks so tempting :)

  2. Deepti what actually is the all purpose flour i mean its avilable ready made or to prepare at home.

  3. Hey Deepti, I made the cake yesterday by following the recipe to the t and it tasted absolutely divine. My only concern was the texture since my cake turned out be less fluffy than how it appears in your pics. I have a feeling that it was the type of rava that made the difference. I used the regular thick rava while my friend suggested the finer variety. Which one did you use in your recipe?
    - Ruchi