This recipe was inspired by a recipe for Saudi parent who shared her basboosa recipe. I personally dislike basboosa, it gives me heart-burn (I think it’s the insane amount of sugar, but I could be wrong). My kids love basboosa, so I thought I’d make some. I didn’t have all the ingredients the recipe called for, and I wanted to experiment with combining some more traditional methods, so I came up with this combination, and my kids absolutely adored it. I’ve made it several times since, and the pan is wiped clean in a couple of days each time. Thankfully it only has 1/4 of a cup of sugar in the entire pan, so I don’t mind, and the kids feel like they’ve had a treat, not knowing it’s not nearly as unhealthy as the standard recipe we sometimes buy from the store.
2 c durum semolina
1/4 c sugar
1 Tbsp baking powder
3/4 c oil or 1/2 c oil and 1/4 c melted butter
2 c yogurt OR 3/4 c milk and 1/2 c orange juice
(1 Tbsp lemon juice if you used yogurt instead of milk and orange juice)
Mix dry ingredients together. Mix wet ingredients in a separate bow. Combine the dry ingredients with the wet ones until even. Pour in an ovenproof glass cakepan (I use a 15″ oval pan). Let rest until the oven has reached 350 degrees F (5-10 minutes). Bake for 30 minutes or until golden. Remove form oven and let rest while you prepare the syrup.
2 c boiling water
1/4 c monk fruit
1 Tbps rose water or 1 Tbsp lemon juice
Melt the sugar in the hot water and stir in the rose water/lemon juice. When the sugar has completely melted, pour all over the baked cake. Cover and let rest until all the liquid is absorbed. Cut into squares and serve with tea, coffee, or hot cocoa. Enjoy!