Have you ever tasted a cake made of orange, coconut, and semolina? Can you imagine the flavors this mix can create?
You do not need to imagine anymore. In this guide, I will teach you how to make an easy and heavenly delicious Orange and semolina cake.
More Moroccan recipes can be found here!
Basbousa cake: An authentic Moroccan orange and semolina cake
Basbousa is a very famous Moroccan classic cake. There are many varieties of these sweet as the ingredients change slightly from a region to another.
Nevertheless, in all its versions, the Moroccan Basbousa remains super good. The orange scent is sweet and subtle.
And guess what? You don’t need many ingredients to make this super delicious and soft semolina and orange cake.
Prepare a DELICIOUS Moroccan semolina and orange cake
For this recipe, you will need the following ingredients:
- 3 eggs
- 1 cup of orange juice
- 3/4 cup of vegetable oil
- 1 cup of brown sugar
- 1 teaspoon vanilla extract
- 2 cups of fine semolina
- 1 cup of dried coconut flakes
- Zest of one orange
- 14 g baking powder mixed with two tablespoons of all-purpose flour
- 1 tablespoon of coconut flakes for topping
For the syrup, you will need:
- 1 cup of orange juice
- 1 lemon juice
- 2 tablespoons sugar
- In a blender, mix the eggs with sugar and all liquid ingredients.
- Add semolina, baking powder, coconut flakes, and knead well until the mixture is homogeneous.
- Grease the cake pan with a bit of oil or butter, then pour the prepared mixture into it.
- Bake the cake for about 30 to 40 minutes, depending on your oven, until the cake is tender and golden.
- You can check the cake with the tip of the knife that should come out clean.
For the syrup:
- Pour the orange and lemon juice into a saucepan, then add the sugar.
- Put the saucepan over medium heat and wait a few minutes for the mixture to become syrupy.
- Now the syrup is ready.
Dress up your orange cake
When the cake is cooked, pour the syrup on top of it before removing it from the mold. Then sprinkle its surface with dried coconut flakes.
Let it soak for a few minutes, then turn it out so that it does not stick to the mold while cooling.
Serve the cake immediately with tea or coffee or any favorite smoothie.
It is better to serve it immediately after cooking, but you can also keep it for later. Make sure to wrap it in a cling film to keep its softness.
What I like about this orange cake is that is is very light and fresh. The mix of orange and coconut gives a real magical taste.
You might not be a fan of syrup, but trust me, it makes the cake sparkling and even more tender than it already is.
Do you love Moroccan food?
If you are a Moroccan cuisine lover like me, you will love the following recipes: