|eggless suji oats coconut cake|
Basbousa is a Lebanese cake that uses semolina flour, which is healthier alternative to white/all-purpose flour. What attracted me most to the eggless cake was its use of semolina, yogurt & coconut. The native Egyptian cake also belongs to traditional Middle East.The sweet moist cake made from cooked semolina uses soaked simple syrup that gives Basbousa a glossy look.
If health is a top priority, but you still want to indulge in, this guilt-free Basbousa cake can come in handy.
This yogurt cake flavored with coconut is the solution to all your cake baking problems. Simple, quick, and healthy sugar-free semolina cake recipe that you would want to bake again and agai
The semolina (suji)-coconut cake is sweetened with dates and flavored with coconut. The roasted semolina flour takes its taste to another level. If this isn't enough, I have added oatmeal to the recipe to include some fiber to the recipe.
Oatmeal benefits are aplenty. Let's do a recap here
This is my take on the famous Lebanese Basbousa cake - Mediterranean sweet semolina cake.
I must say this is the tastiest cake on earth.
Here's some feedback on this cake by Radha Natarajan:
|feedback on modified Basbousa by Radha Natarajan|
Enjoy the modified Basbousa guilt free!
Eggless Semolina Coconut Cake Ingredients
Suji - 1 cup (roasted)
Coconut- 1 cup (desiccated - I dried fresh coconut on gas)
Oats- 1/4 cup
Curd- 1/2 cup
Milk- 1/2 cup +1/4 cup
Cream- 1/4 cup (I used malai)
Baking soda- 1/2 tsp
Lemon juice - 1 tsp
Dates- 8-10 pieces (if you like it sweeter, you may add more dates or replace dates with jaggery)
Almonds -15-20 (8-10 for garnishing)
Cinnamon- 1 tsp
Nutmeg powder - 1/4 tsp (optional)
|suji cake before baking|
|semolina oats cake|
- Roast suji.
- Roast coconut (if you have desiccated powder, then no need for roasting. I had fresh ground coconut, so I had to roast it on gas).
- Mix suji and coconut.
- Roast Oats for 2-3 mins (keep an eye on oats, they roast too quickly).
- Once Oats are roasted, add 1/3 cup of milk to them.
- Meanwhile, boil dates with little water until they become tender. Remove the scum.
- Mix cream, 1/2 cup milk, and curd.
- Add cinnamon, nutmeg to the milk mix.
- Whisk milk mix with dates, almonds, and oats. I used a whisker to blend everything well.
- Add this to suji-coconut mix.
- Blend well, but do not over mix.
- The batter should be like idli batter.
- Take baking soda and mix with lemon juice.
- Instantly mix with the batter. Just mix twice.
- Pour the batter in a greased baking pan.
- Refrigerate the batter for 30 minutes
- Preheat the oven for 10 mins at 180 degrees.
- After half an hour, take out the batter and cut into shapes and place chopped almonds on each piece (as in the picture).
- Bake the cake at 180 degrees for 20-25 mins (time may vary depending on your oven). I baked in microwave convection.
- Check after 25 minutes. If done, let the baking pan stay in the oven for 10 mins.
- Let the cake cool down completely. Do not touch unless it has cooled down. (I suggest keeping it for an 1 hour or longer). Else, the cake may crumble.
- Enjoy this healthy Basbousa cake with a cup of tea!
- You may bake this semolina coconut cake no sugar on a stovetop - Place the baking pan in a cooker covered with the lid without whistle. Keep the flame on high for 2 minutes and then lower the flame. It will take about 20- 25 minutes for baking the sugarless cake with semolina and coconut.
- Enjoy a finely baked aroma while the cake is baking!