Clementine Semolina Cake (Bassboussa) by @lesgourmandisesdeloubna

55 min

8 servings

🍊

2

Clementines

🥚

2

Eggs

🍬

180 g

Sugar

💧

250 ml

Water

🫗

80 ml

Vegetable oil

🧂

1 pinch

Salt

🌾

200 g

Fine semolina

🫙

11 g

Baking powder

🍎

3

Clementine juice

🍊

Clementine slices

  1. Preheat
    • Fine semolina

    Preheat the oven to 180°C and butter the cake tin, then dust it with semolina.

  2. Blend
    • Clementines
    • Eggs
    • Sugar

    In a bowl, blend the clementines cut into pieces with the eggs, sugar, water, vegetable oil and salt.

  3. Add
    • Fine semolina
    • Baking powder

    Add the fine semolina and baking powder, and mix until you get a smooth batter.

  4. Pour

    Pour the batter into the tin and bake for 35-40 minutes.

  5. Heat
    • Clementine juice
    • Sugar
    • Water

    In a saucepan, heat the clementine juice, sugar and water over medium heat for 15-20 minutes until you get a syrup.

  6. Soak
    • Clementine juice
    • Sugar
    • Water

    As soon as it comes out of the oven, soak the cake with all of the syrup.

Clementine Semolina Cake (Bassboussa) by @lesgourmandisesdeloubna

55 min

8 servings

🍊

2

Clementines

🥚

2

Eggs

🍬

180 g

Sugar

💧

250 ml

Water

🫗

80 ml

Vegetable oil

🧂

1 pinch

Salt

🌾

200 g

Fine semolina

🫙

11 g

Baking powder

🍎

3

Clementine juice

🍊

Clementine slices

Preparation Steps

  1. Step 1/6

    Preheat the oven to 180°C and butter the cake tin, then dust it with semolina.

    🌾Fine semolina
    🍰Cake tin

  2. Step 2/6

    In a bowl, blend the clementines cut into pieces with the eggs, sugar, water, vegetable oil and salt.

    🍊Clementines
    🥚Eggs
    🍬Sugar
    💧Water
    🫗Vegetable oil
    🧂Salt
    🥣Bowl

  3. Step 3/6

    Add the fine semolina and baking powder, and mix until you get a smooth batter.

    🌾Fine semolina
    🫙Baking powder
    🥣Bowl

  4. Step 4/6

    Pour the batter into the tin and bake for 35-40 minutes.

    🍰Cake tin

  5. Step 5/6

    In a saucepan, heat the clementine juice, sugar and water over medium heat for 15-20 minutes until you get a syrup.

    🍎Clementine juice
    🍬Sugar
    💧Water
    🍲Saucepan

  6. Step 6/6

    As soon as it comes out of the oven, soak the cake with all of the syrup.

    🍎Clementine juice
    🍬Sugar
    💧Water
    🍰Cake tin

Composition

Ingredients

Types

Fruits, Eggs, Sugar, Liquid, Fat/Oil, Spices, Grains, Leavening agent

Ingredients

Clementines, Eggs, Sugar, Water, Vegetable oil, Salt, Fine semolina, Baking powder, Clementine juice, Clementine slices

Notes

Clementines (untreated, thin skin, used cut into pieces for the batter), Sugar (for the batter), Water (for the batter), Baking powder (one sachet), Clementine juice (juice of 3 clementines, for the syrup)

Allergens

Eggs, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Dairy-Free, Halal

Calories

260 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 42g, Fat: 9g, Fiber: 1.2g, Sugars: 24g

Nutritional Information

Minerals

Sodium: 90mg, Potassium: 110mg, Calcium: 40mg, Iron: 0.8mg

Vitamins

Vitamin C: 20mg, Vitamin A: 40µg, Folate: 15µg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Easy (1/4)

Steps

6 steps

Equipments

Utensils

Bowl, Saucepan, Cake tin

Appliances

Oven, Blender

Type

Type

Type Of Dish

Dessert

Occasions

Seasonal citrus dessert, Winter/autumn family dessert

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Middle Eastern, North African

Geographic

to inform

Various

Aspect

Texture

Moist, Soft, Syrup-soaked

Flavors

Citrusy, Sweet, Fragrant

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (covered or in an airtight container,once fully cooled), room temperature : 1 day (covered,cool room, not humid), freezer : up to 2 months (wrap slices individually,airtight container or freezer bag)