Lemon Bassboussa (Semolina Cake with Lemon Syrup and Lemon Cream) by @lesgourmandisesdeloubna

1h

8 servings

🥚

3 large eggs + 1

Eggs

🍬

180 g + 0.5 + 4 tbsp

Sugar

🧂

0.3 g

Salt

🍋

Lemon zest

🥣

1

Lemon-flavored yogurt

🫗

94 ml

Vegetable oil

🌾

250 g

Fine semolina

🫙

11 g

Baking powder

💧

190 ml

Water

🍋

Lemon juice

🌽

16 g

Cornstarch

🥛

250 ml

Cold milk

🧈

30 g

Butter

  1. Preheat
    • Butter
    • Fine semolina

    Preheat the oven to 170°C (340°F). Butter and coat the 24 cm cake pan with fine semolina.

  2. Whisk
    • Egg
    • Granulated sugar
    • Salt

    Whisk 2 eggs, 62.5 g sugar, salt, and the zest of 1 lemon until smooth.

  3. Whisk
    • Vegetable oil
    • Lemon yogurt

    Whisk in 94 ml vegetable oil and 125 g lemon yogurt.

  4. Fold
    • Fine semolina
    • Baking powder

    Fold in 250 g fine semolina and 11 g baking powder until no dry pockets remain.

  5. Pour

    Pour the batter into the prepared pan. Level the surface with a spatula.

  6. Bake

    Bake for 25 min at 170°C (340°F). Keep the cake hot in its pan after baking.

  7. Combine
    • Water
    • Granulated sugar
    • Lemon

    Combine 188 ml water, 62.5 g sugar, and the juice of 1 large lemon in a saucepan. Bring the mixture to a boil.

  8. Simmer

    Simmer the syrup for 15 min. Let it cool until warm.

  9. Pour

    Pour the warm syrup evenly over the hot cake. Let the cake absorb the syrup.

  10. Whisk
    • Egg
    • Granulated sugar
    • Cornstarch

    Whisk 1 egg, 50 g sugar, 16 g cornstarch, and the zest and juice of 1 large lemon in a saucepan.

  11. Whisk
    • Milk

    Whisk in 250 ml cold milk. Cook over medium heat until the cream thickens.

  12. Stir
    • Butter

    Remove the lemon cream from the heat. Stir in 30 g butter until melted.

  13. Pour

    Pour the hot lemon cream immediately over the syrup-soaked cake. Cool before slicing into 10 portions.

Lemon Bassboussa (Semolina Cake with Lemon Syrup and Lemon Cream) by @lesgourmandisesdeloubna

1h

8 servings

🥚

3 large eggs + 1

Eggs

🍬

180 g + 0.5 + 4 tbsp

Sugar

🧂

0.3 g

Salt

🍋

Lemon zest

🥣

1

Lemon-flavored yogurt

🫗

94 ml

Vegetable oil

🌾

250 g

Fine semolina

🫙

11 g

Baking powder

💧

190 ml

Water

🍋

Lemon juice

🌽

16 g

Cornstarch

🥛

250 ml

Cold milk

🧈

30 g

Butter

Preparation Steps

  1. Step 1/13

    Preheat the oven to 170°C (340°F). Butter and coat the 24 cm cake pan with fine semolina.

    🧈Butter
    🌾Fine semolina
    🍰24 cm round cake pan

  2. Step 2/13

    Whisk 2 eggs, 62.5 g sugar, salt, and the zest of 1 lemon until smooth.

    🥚Egg
    🍬Granulated sugar
    🧂Salt
    🍋Lemon
    🥣Mixing bowl
    🥄Whisk
    🧀Fine grater

  3. Step 3/13

    Whisk in 94 ml vegetable oil and 125 g lemon yogurt.

    🫗Vegetable oil
    🥣Lemon yogurt
    🥣Mixing bowl
    🥄Whisk

  4. Step 4/13

    Fold in 250 g fine semolina and 11 g baking powder until no dry pockets remain.

    🌾Fine semolina
    🫙Baking powder
    🥣Mixing bowl
    🥄Spatula

  5. Step 5/13

    Pour the batter into the prepared pan. Level the surface with a spatula.

    🍰24 cm round cake pan
    🥄Spatula

  6. Step 6/13

    Bake for 25 min at 170°C (340°F). Keep the cake hot in its pan after baking.

    🍰24 cm round cake pan

  7. Step 7/13

    Combine 188 ml water, 62.5 g sugar, and the juice of 1 large lemon in a saucepan. Bring the mixture to a boil.

    💧Water
    🍬Granulated sugar
    🍋Lemon
    🍲Saucepan
    🥄Measuring cup

  8. Step 8/13

    Simmer the syrup for 15 min. Let it cool until warm.

    🍲Saucepan

  9. Step 9/13

    Pour the warm syrup evenly over the hot cake. Let the cake absorb the syrup.

    🍰24 cm round cake pan
    🖌️Pastry brush

  10. Step 10/13

    Whisk 1 egg, 50 g sugar, 16 g cornstarch, and the zest and juice of 1 large lemon in a saucepan.

    🥚Egg
    🍬Granulated sugar
    🌽Cornstarch
    🍋Lemon
    🍲Saucepan
    🥄Whisk
    🧀Fine grater

  11. Step 11/13

    Whisk in 250 ml cold milk. Cook over medium heat until the cream thickens.

    🥛Milk
    🍲Saucepan
    🥄Whisk

  12. Step 12/13

    Remove the lemon cream from the heat. Stir in 30 g butter until melted.

    🧈Butter
    🍲Saucepan
    🥄Spatula

  13. Step 13/13

    Pour the hot lemon cream immediately over the syrup-soaked cake. Cool before slicing into 10 portions.

    🍰24 cm round cake pan
    🥄Spatula

Composition

Ingredients

Types

Eggs, Seasonings, Oils, Grains, Leavening agents, Water, Thickeners, Dairy

Ingredients

Eggs, Sugar, Salt, Lemon zest, Lemon-flavored yogurt, Vegetable oil, Fine semolina, Baking powder, Water, Lemon juice, Cornstarch, Cold milk, Butter

Notes

Eggs (for the semolina cake, for the lemon cream), Sugar (half a 125g yogurt pot, for the semolina cake, half a yogurt pot, for the syrup, for the lemon cream), Lemon zest (zest of one lemon, for the cake), Lemon-flavored yogurt (one 125g yogurt pot), Vegetable oil (3/4 of a 125g yogurt pot), Fine semolina (two 125g yogurt pots), Water (1.5 yogurt pots, for the syrup), Lemon juice (juice of one large lemon, for the syrup), Cornstarch (for the lemon cream), Cold milk (two 125g yogurt pots), Butter (for the lemon cream)

Allergens

Egg, Gluten, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

315 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 47g, Fat: 12g, Fiber: 1.5g, Sugars: 27g

Nutritional Information

Minerals

Calcium: 83mg, Iron: 1.4mg, Potassium: 116mg, Sodium: 108mg

Vitamins

Vitamin C: 10mg, Vitamin A: 45µg, Vitamin D: 0.5µg, Vitamin B12: 0.3µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

24 cm round cake pan, Mixing bowl, Whisk, Fine grater, Saucepan, Measuring cup, Spatula, Pastry brush

Appliances

Oven, Stove

Type

Type

Type Of Dish

Dessert

Occasions

Afternoon tea, Ramadan, Celebration, Dessert

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

North African, Middle Eastern, Egyptian

Geographic

Algeria, North Africa

Various

Aspect

Texture

Moist, Tender, Creamy, Syrupy, Soft

Flavors

Sweet, Lemon, Citrusy, Buttery, Milky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Serve on the day of preparation), fridge : 3 days (Store in an airtight container,Keep below 4°C), freezer : 30 days (Freeze individual portions without decoration,Thaw overnight in the fridge)