Clementine Bassboussa with Olive Oil & Orange Blossom by @lesgourmandisesdeloubna

45 min

10 servings

🍊

2

Clementines

🥚

3

Eggs

🍬

130 g + 4 tbsp

Sugar

💧

200 ml

Water

🫒

80 ml

Extra virgin olive oil

🧂

1 pinch

Salt

🌾

200 g

Fine semolina

🫙

11 g

Baking powder

🍎

250 ml

Clementine juice

🌸

3 tbsp

Orange blossom water

🌽

2 tbsp

Cornstarch

🥛

100 ml

Cold milk

🧈

2 tbsp

Butter

🍊

1

Clementine zest

  1. Blend
    • Eggs
    • Sugar
    • Clementines

    In a bowl, blend the eggs, sugar, clementines, olive oil, water and salt.

  2. Add
    • Fine semolina

    Add the fine semolina and mix lightly.

  3. Stir
    • Baking powder

    Stir in the baking powder and mix gently with a whisk.

  4. Pour
    • Butter
    • Fine semolina

    Pour into a buttered baking pan dusted with semolina, then bake 25 min at 180°C.

  5. Heat
    • Sugar
    • Water
    • Clementine juice

    Meanwhile, prepare the syrup: heat the sugar, water, clementine juice and orange blossom water.

  6. Pour

    Pour the cooled syrup over the hot cake.

  7. Whisk
    • Sugar
    • Cornstarch
    • Egg

    For the cream: whisk the sugar, cornstarch and egg together.

  8. Add
    • Cold milk
    • Clementine juice

    Add the milk and clementine juice, then cook over medium heat until thickened.

  9. Stir
    • Butter
    • Clementine zest

    Off the heat, stir in the butter and zest, then pour over the cake.

Clementine Bassboussa with Olive Oil & Orange Blossom by @lesgourmandisesdeloubna

45 min

10 servings

🍊

2

Clementines

🥚

3

Eggs

🍬

130 g + 4 tbsp

Sugar

💧

200 ml

Water

🫒

80 ml

Extra virgin olive oil

🧂

1 pinch

Salt

🌾

200 g

Fine semolina

🫙

11 g

Baking powder

🍎

250 ml

Clementine juice

🌸

3 tbsp

Orange blossom water

🌽

2 tbsp

Cornstarch

🥛

100 ml

Cold milk

🧈

2 tbsp

Butter

🍊

1

Clementine zest

Preparation Steps

  1. Step 1/9

    In a bowl, blend the eggs, sugar, clementines, olive oil, water and salt.

    🥚Eggs
    🍬Sugar
    🍊Clementines
    🫒Extra virgin olive oil
    💧Water
    🧂Salt
    🥣Bowl

  2. Step 2/9

    Add the fine semolina and mix lightly.

    🌾Fine semolina
    🥣Bowl

  3. Step 3/9

    Stir in the baking powder and mix gently with a whisk.

    🫙Baking powder
    🥣Bowl
    🥄Whisk

  4. Step 4/9

    Pour into a buttered baking pan dusted with semolina, then bake 25 min at 180°C.

    🧈Butter
    🌾Fine semolina
    🍳Baking pan

  5. Step 5/9

    Meanwhile, prepare the syrup: heat the sugar, water, clementine juice and orange blossom water.

    🍬Sugar
    💧Water
    🍎Clementine juice
    🌸Orange blossom water
    🍲Saucepan

  6. Step 6/9

    Pour the cooled syrup over the hot cake.

    🍳Baking pan

  7. Step 7/9

    For the cream: whisk the sugar, cornstarch and egg together.

    🍬Sugar
    🌽Cornstarch
    🥚Egg
    🥣Bowl
    🥄Whisk

  8. Step 8/9

    Add the milk and clementine juice, then cook over medium heat until thickened.

    🥛Cold milk
    🍎Clementine juice
    🍲Saucepan
    🥄Whisk

  9. Step 9/9

    Off the heat, stir in the butter and zest, then pour over the cake.

    🧈Butter
    🍊Clementine zest
    🍳Baking pan

Composition

Ingredients

Types

Fruit, Eggs, Sweetener, Liquid, Oil, Spices, Grain, Raising agent, Juice, Starch, Dairy

Ingredients

Clementines, Eggs, Sugar, Water, Extra virgin olive oil, Salt, Fine semolina, Baking powder, Clementine juice, Orange blossom water, Cornstarch, Cold milk, Butter, Clementine zest

Notes

Clementines (untreated, thin skin, blended whole for the cake batter), Eggs (for the cake batter, for the clementine cream), Sugar (for the cake batter, for the clementine cream), Water (for the cake batter), Fine semolina (to dust the greased baking pan), Baking powder (one sachet), Clementine juice (for the syrup), Cornstarch (for the clementine cream), Cold milk (for the clementine cream), Butter (for the clementine cream, to grease the baking pan)

Allergens

Eggs, Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, Halal, soy-free

Calories

262 kcal

Macro nutrients

Protein: 4.2g, Carbohydrates: 38g, Fat: 10.2g, Fiber: 1.3g, Sugars: 22g

Nutritional Information

Minerals

Calcium: 45mg, Iron: 1mg, Potassium: 140mg, Sodium: 120mg

Vitamins

Vitamin C: 18mg, Vitamin A: 60µg, Vitamin E: 1.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Dessert

Occasions

Family Gathering, Winter Citrus Season

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Algerian, North African

Geographic

Algeria, North Africa

Various

Aspect

Texture

Moist, Soft, Creamy, Syrup-soaked

Flavors

Citrus, Sweet, Orange Blossom, Fruity

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigerated : 3-4 days (covered, due to custard cream topping,bring to room temperature or serve chilled before eating), freezer : 1 month (freeze the plain soaked cake without the custard cream for best texture,wrap tightly)