Ready to break up with your usual yogurt cake? Imagine this: a cake so gloriously easy, so unexpected, it only asks for couscous (yes, really!) and a single cup for all your measurements. You’re about to discover the basboussa, a brilliantly simple dessert with a story as rich as its taste. Let’s unlock the flavors and warmth of Sudan—and the Mediterranean, the Middle East, even the Balkans—right in your kitchen, cup in hand and curiosity piqued.
Meet Basboussa: The Couscous Cake You Never Saw Coming
Cécile, famously known as @macuisineenthousiaste on social media, is always tempting her viewers with delicious recipes and sweet creations. This time, she shines the spotlight on a recipe from Hanane, a talented Sudanese cook: the basboussa. What sets basboussa apart? It’s a cake built around medium semolina (essentially, medium couscous), lusciously sweetened with syrup. Found across the Mediterranean basin, in the Middle East and the Balkans, this cake is adored in every place it journeys to.
If you’ve grown weary of the same old yogurt cake every afternoon, basboussa is ready to shake up your tea break. Its charm lies in simplicity and speed—no endless kneading, no precise fussing—just hearty, homey comfort, perfect alongside a steaming glass of mint tea.
Gather Ingredients: Only a Cup Required
What makes this cake even more delightful is the relaxed approach to measurement. All you need is one cup (don’t start a measuring-cup collection for this one). Ready?
- 1 cup medium semolina (a.k.a. medium couscous)
- 1 cup flour
- 1 cup grated coconut
- 1 cup sugar
- 1 teaspoon baking powder
Set these dry ingredients in a large mixing bowl. (No need for flour to fly across your kitchen like confetti—you’re in control here!).
Now, move to the creamy side of life. Grab another bowl and mix:
- 1 cup melted butter
- 1 cup fromage blanc
- 2 eggs
Whisk these until smooth and even—if your mixture shines, you’re golden (well, almost). Pour moist into dry, stir together, and let the semolina swell just a bit. That’s your batter, done. No drama.
Bake Away and Sweeten the Deal
Your oven’s moment to shine: crank it to 180°C. Grease your cake tin (trust us, your future self will be grateful at unmolding time) and pour in the batter. Bake for 30 minutes. If the top looks beautifully golden and puffed before then, feel free to sneak it out early. Your nose knows!
But we’re not stopping there. Time for syrup—a chef’s secret to an extra-moist finish. Boil your chosen mixture for 10 to 15 minutes, then let it cool slightly. Pour generously over your cake. Every crumb will drink it in, locking in tenderness and flavor.
The Perfect Pair: Mint Tea and a Sudanese Twist
This cake was made to be shared at snack-time, ideally with mint tea at hand—because what’s better than a sweet treat paired with a fragrant, fresh sip? If you happen upon dried hibiscus flowers, you’re in for a treat: whip up karkadé, a beloved Sudanese infusion. Here’s how:
- Boil some water.
- Add dried hibiscus flowers and a few mint leaves.
- If you like it a touch sweet, mix in a little honey or sugar.
Let it steep, pour yourself a cup, and bask in pride. You’ve just embraced a new culinary culture—the easy and delectable way.
In conclusion, if you’re ready to greet adventure in your kitchen, basboussa is your golden ticket. It’s quick, unfussy, and universally crowd-pleasing. Share it with friends or enjoy a slice with karkadé (or mint tea) just for you. Sometimes, all it takes to travel the world is one cup—and maybe a second slice.
John is a curious mind who loves to write about diverse topics. Passionate about sharing his thoughts and perspectives, he enjoys sparking conversations and encouraging discovery. For him, every subject is an invitation to discuss and learn.
