Basbousa - Semolina Cake

Few years back we were in serviced apartments for few weeks in exeter. Exeter is in Devon region located in southwest of UK. Its a historic city and surrounded by lovely Sand beaches all around. I loved the way the train track was running, just along the beach sides.If you are person who love to travel and explore then this is must visit place.
We preferred to stay in service apartment rather than Hotel as we can enjoy both home cooked and outside food.My pantry was loaded with very few ingredients to try a new recipe so, I browsed and browsed and i came across Basbousa which is from eastern mediterranean cuisine. I found it interesting as it was easy to make and the ingredients were easily available. And the one which were not, i replaced it our indian ingredients. But the end result was yummilious. So this recipe is manipulated to our taste buds.

Coming back to the recipe it has 3 parts, bake a cake by simply mixing the ingredients, make simple sugar syrup and soaking a cake in the syrup. That's it.....
This is always a hit among kids and elders at any family get togethers or at any party as it is not too sweet. We can make ahead of time and can be served at room temperature or cool.Recipe has easily multipliable ratios....and never fail recipe. 

Level: Easy

Preparation time: 20 min
Cooking time: 20-35 min
Serves: 12

I used 250 ml cup for this recipe

Ingredients

For Cake
Semolina (Sooji): 1 cup
Plain flour: 1/2 cup
Unsweetened Shredded coconut: 1  cup (used dry coconut)
Milk: 1 cup
Sugar: 3/4 cup
Egg : 1 Large
Almond/Vanilla extract : 1 teaspoon
Baking powder: 1 teaspoon
Butter: 1/3 cup melted
For Syrup
Water: 1 cup
Sugar: 1 cup
Fennel Seeds (saumpha): 1 teaspoon

Directions
Preparations
Beat the egg.
Melt the butter in separate bowl.
Preheat the oven to 160°C.
Generously butter the 8x11 pan.
Making Cake
Mix together semolina,flour,coconut,sugar and baking powder.
Add the milk,egg,butter and almond extract to the dry mixture and mix until combined and smooth.

Mixture consistency is thick but don't worry this will puff up little bit after baking.Transfer the mixture into the baking pan and Bake for 20-30 minutes or until golden brown on top.Toothpick inserted comes out clean.

Using a sharp knife, cut the cake in desired shapes.

Making Syrup

Bring to boiling point the water, sugar & Fennel seeds.Once the syrup reaches boiling point, reduce the heat to medium-low and let it simmer for 5-6 minutes.
Strain and transfer the syrup into a measuring jug (for easy pouring) and let it cool.

Soak the cake
Pour the syrup on to the Cake(Basbousa) and decorate with shredded coconut.

Tips

• You can also garnish with chopped almonds and pistachios. 
• Instead of fennel seeds, you can add 3-4 cardamom pods or one tablespoon of Rose water after the syrup is made.

Wanna try....let set go....