Chef Enav Ezagouri grew up immersed in North African cuisine. His mother is from Valencia and his father is from Algeria. “Most semolina cakes from North Africa are very simple. This cake was made here as a quick option and served at festive events and holidays, like Mimouna,” he says. “It’s also a cake that a Tel Aviv bachelor can make in a toaster oven. Ultimately, North African cuisines are quite similar, with strong influences from France and Spain, which is why this cake, for example, has a French name.”
This recipe is part of the Basbousa Project, which celebrates timeless desserts of the region.
Ingredients
2 cups (400 grams) coarse semolina
1 cup (200 grams) sugar
2 cups + 1 tablespoon (300 grams) buttermilk
½ cup (120 grams) melted butter
2 tablespoons (20 grams) baking powder
2 tablespoons butter, for greasing
For the simple syrup:
1½ cups (300 grams) sugar
1 ¾ cup + 2 tablespoons (450 ml) water
Preparation
- Preheat the oven to 160°C (325°F).
- In a bowl, combine the semolina, sugar, buttermilk, melted butter, and baking powder. Whisk until smooth.
- Grease the baking tin with butter.
- Bake the cake until golden brown and firm in the center (check with a toothpick to ensure it doesn’t crumble), about 1½ hours. Let the cake cool to room temperature.
- Prepare the simple syrup: In a saucepan, combine the sugar and water and bring to a boil over high heat. Stir continuously for 3–5 minutes. Once the sugar has dissolved and the syrup has thickened slightly, remove from heat. Pour the syrup evenly over the cooled cake.
