Ingredients
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1 + 1/4 cup Semolina (Suji/Rava)
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1/2 cup Powdered Sugar
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1/2 cup Desiccated Coconut
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1 tsp Baking Powder
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Pinch of Salt
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1 cup Milk (at room temperature)
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1/3 cup Oil (odourless / alternatively melted butter can be used)
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1 tsp Vanilla Essence
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3/4 cup Water
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1/2 cup Sugar
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1 Lemon Juice
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7-8 Chilean Cherries, chopped
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Whipped Cream & Chilean Cherries for toppings
About
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The Cherry Basbousa is an eggless suji (semolina) cake, known for its moist texture and sweet flavor. Made with semolina, powdered sugar, desiccated coconut, and milk, it’s flavored with vanilla essence. The cake is baked until golden and then soaked with a sweet cherry syrup made from water, sugar, lemon juice, and chopped cherries. Topped with whipped cream and fresh cherries, it’s a delicious and refreshing treat. This Middle Eastern-inspired cake is perfect for dessert lovers looking for a unique, egg-free option.
Steps
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1
Done
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In a mixing bowl, combine 1 1/4 cups Semolina (Suji/Rava), 1/2 cup Powdered Sugar, 1/2 cup Desiccated Coconut, and a pinch of Salt. Mix well and set aside. |
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2
Done
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In another mixing bowl, add 1 cup Milk (at room temperature), 1/3 cup Oil, and 1 tsp Vanilla Essence. Mix well and set aside. |
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3
Done
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Add 1 tsp Baking Powder into the dry ingredient mixture and mix it in. Gradually add the dry mixture to the wet ingredients. Stir well to form a smooth batter. Let the batter rest for 10 minutes to allow the semolina to absorb the liquids. |
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4
Done
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Grease a baking tray and lightly dust it with some semolina (Suji) to prevent sticking. |
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5
Done
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Pour the batter into the prepared tray. In an oven: Preheat the oven to 180°C (350°F) and bake the cake for 25-30 minutes or until a toothpick inserted into the center comes out clean. |
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6
Done
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On a stove (using a steamer): Preheat the steamer along with a stand inside. Place the cake tin on the stand, cover the lid with a cloth to prevent water from dripping onto the cake, and steam for 40-45 minutes. |
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7
Done
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In a deep pan, combine 3/4 cup Water, 1/2 cup Sugar, Juice of 1 Lemon (or Vanilla Essence), and 7-8 chopped Chilean Cherries. |
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8
Done
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Cook on medium heat until it comes to a boil, then allow it to simmer for a few minutes until the syrup thickens slightly. |
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9
Done
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Once the cake is baked, remove it from the oven or steamer and let it cool slightly. Pour the Cherry Syrup over the cake and let it absorb for 1-2 hours. |
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10
Done
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Cut the cake into pieces and top with Whipped Cream and Chilean Cherries for a decorative and flavorful finish. |
