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How To make Egyptian Chocolate Cake
1 3/4 c Flour; Unbleached, Sifted
2 t Baking Powder
1 t Cinnamon; Ground
1/8 t Cloves; Ground
4 oz Semisweet Chocolate
1/2 c ; Brewed Strong Coffee
1/2 c Butter Or Regular Margarine
1 c Sugar
2 ea Eggs; Large
1 t Vanilla Extract
1/2 c Milk
CINNAMON WHIPPED CREAM:
2 c Heavy Whipping Cream
1/4 c Sugar
2 t Vanilla Extract
1/2 t Cinnamon; Ground
Sift the flour, baking powder, cinnamon and cloves together; set aside. Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly. Remove from heat and cool to room temperature. Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use an electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top with remaining Cinnamon Whipped Cream. Refrigerate until serving time. CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. DO NOT overbeat or you will have butter instead of whipped cream. NOTE: The original recipe came from a GI who found it in Egypt when he was stationed there. Hence the name. The whipped cream frosting was added later but really adds to the recipe.
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Famous Middle Eastern Dessert Basbousa Recipe ♥️ | Easiest way to make Basbousa
#basbousarecipe #sujicake #egyptiandessert
INGREDIENTS:
1 cup + 1/3 cup semolina ( 250 g )
1/2 cup powdered sugar ( 60 g )
1/3 cup refined oil or butter ( 80 ml )
1/2 cup coconut powder ( 50 g )
1 cup milk ( 250 ml )
1 tsp baking powder
1 tsp vanilla essence
sugar syrup:
1/2 cup sugar
1/2 cup water
1 lemon slice
1 tsp rose water or kewra water or orange blossem
Easy Chocolate Fudge Cake | Cake Recipes | Dessert Recipes | Fudge Cake Recipes
Easy Chocolate Fudge Cake | Cake Recipes | Dessert Recipes | Fudge Cake Recipes
#ChocolateFudgeCake #CakeRecipes #DessertRecipes #FudgeCakeRecipes
How to make - Easy Chocolate Fudge Cake - Recipe
Ingredients
All purpose flour - 1 & 3/4 cups
Coco powder - 3/4 cup
Salt - 1 tsp
Baking Soda - 1 1/2 tsp
Baking powder - 1 1/2 tsp
Sugar - 2 cups
Vegetable Oil - 1/2 cup
Vanilla Essence - 2 tsp
Egg - 2 nos
Milk - 1 cup
Hot Water - 1 cup
Butter - 2 tbsp
For Chocolate Ganache (icing)
Fresh Cream - 200 ml
Plain Chocolate - 200 gms
*Measurement: 1 cup = 250 ml
**Cake tins: 2 nos.
Method
1. First mix the dry ingredients together. All-purpose flour, cocoa powder, salt, baking soda, baking powder, sugar
2. Add the wet ingredients now. Vegetable oil, vanilla essence, eggs, milk
3. Gently blend the mix (Buy ), then add 1 cup hot water and mix
Note: No need to blend for long.
4. Grease the cake tins (Buy )or place butter paper if you are comfortable) then dust the tins with flour
5. Pour the cake batter to 3/4 height of the tins. Bake (Buy ) at 180 for 40 mins.
Note: Check by inserting a toothpick. If it comes out clean, without sticking, then its cooked.
Making Chocolate Ganache
(icing)
6. To a saucepan (Buy ), add fresh cream & chocolate. Melt completely in low flame.
7. With a knife (Buy ), separate the sides of the cake from the tin
8. Flip a plate on top and flip back with the tin to transfer the cake
9. Slice the cakes horizontally to half.
10. To the bottom half of one, spread the icing. Then place the bottom of the other cake.
11. Again spread the icing on top and layer the top portion of a the cake.
12. Now spread the icing all over the cake. Its Done! Decorate as you wish!!
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Egyptian Dessert Basbousa Recipe Without Egg |This Eid Make Harissa Dessert with Simple Easy Recipe
#basbousarecipe#sujicake#platesofflavour#egyptiandessert#easyrecipe#eidspecialrecipe#egglessbasbousarecipe
You Will Love This Egyptian Dessert Basbousa Recipe Without Egg | This Eid Make Harissa Dessert with Simple Easy Recipe
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Eid comes with happiness and joy for people around the world. So,celebrate this eid with some sweet yummy dish. I'm going to share this simple easy Arabic Dessert Basbousa Recipe with you all.
To make basbousa/Harissa dessert this eid
you need:
•Ingredients:
- 1 cup +1/3 cup semolina(rava/suji)
- 1/2 cup powdered sugar
- 1/3 cup refined oil or melted butter
- 1/2 cup coconut powder
- 1 cup milk
- 1 tsp vanilla essence
- 1 tsp baking powder
•For sugar syrup:
- 1/2 cup water
- 1/2 cup sugar
- 1 lemon slice
- 1 tsp rose water(optional)
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I wish I tried this easy Basbousa Sweet recipe before. Easy Rava cake recipe????????
Basbousa is one of the famous middle eastern sweet recipe, which is made from samolina, grounded coconut cake soaked with sugar syrup and topped with your choice of nuts.
This easy recipe for Basbousa or rava cake recipe is great, easy and can be easily done with this step by step guide. If you tried and liked other middle eastern sweets before like Kunafa, Baklava, Awama or Jalebi then you will love this.
Basbousa sweet Ingredients:
1/2 cup sugar
1 egg
1/2 cup vegetable oil
1/2 cup yogurt
1/2 cup shredded coconut
1/2 tsp baking powdered
1 cup Semolina OR 1/2 cup Semolina + 1/2 cup flour (If you like the Basbousa as a cake texture)
1/2 - 3/4 cup sugar syrup
Sugar Syrup:
How to Make Simple Sugar Syrup :
1 cup water
2 cups Sugar
1 tsp lemon juice
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Basbousa Cake | Eggless Egyptian Semolina Cake Recipe | Cake Recipes | Dessert Recipes
Basbousa Cake | Eggless Egyptian Semolina Cake Recipe | Cake Recipes | Dessert Recipes
#BasbousaCake #EgglessEgyptianSemolinaCake #CakeRecipes #DessertRecipes
Basbousa Cake
Ingredients
Semolina - 1 cup
Sugar - 1 cup
Baking powder - 1 tsp
Whisked curd - 1 cup
Milk - 1/2 cup
Melted butter - 1/2 cup
Vanilla essence - 1/2 tsp
Butter
All-purpose flour
Almonds
Coconut pieces
For Sugar Syrup:
Water - 1 cup
Sugar - 3/4 cup
Cinnamon - 1 no
Rose Essence
Method:
1. Take a glass jar, add 1 cup (250 ml) of Semolina (fine rava), 1 cup of Sugar, 1 tsp of Baking powder and give it a quick mix.
2. Add 1 cup of whisked Curd, 1/2 cup of milk and mix dry and wet ingredients together with 1/2 cup of melted butter.
3. Now, add 1/2 tsp of Vanilla essence and mix it well. Let it sit for 5 minutes.
4. Take a cake tin. Grease it with little butter and dust with little all-purpose flour and coat the tin with the flour.
5. Pour the mixed batter into the cake tin.
6. Preheat the oven for 15 minutes at 180 degrees. Bake for 45 minutes to 1 hour at 180 degrees.
7. For Sugar syrup. Boil 1 cup of water in a pot, add 3/4 cup of Sugar, 1 pc of Cinnamon and boil for 5 minutes on medium flame.
8. Turn off the stove now and add few drops of rose essence.
9. Bring to room temperature and strain the sugar syrup into a bowl.
10. Pour the sugar syrup over the cake and let it sit for 1 hour.
11. Garnish with little-toasted almond slices and coconut pieces.
Basbousa Cake is ready to serve.
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