Walnut & Carrot Basbousa

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Absolutely! Here’s a complete, big recipe for Walnut & Carrot Basbousa (Semolina Cake) — with everything you asked for: introduction, ingredients, method, history, formation, conclusion, and even a touch of romance for lovers of sweet, nutty cakes. 🍰💕

🌟 Walnut & Carrot Basbousa (Semolina Cake)

A fragrant, nutty twist on a Middle Eastern classic

🧡 Introduction

Basbousa is a beloved semolina cake found across the Middle East, North Africa, and parts of the Mediterranean. Each region has its own variation — from Egypt’s syrup-soaked versions to Turkish revani and Greek ravani.

Our version? A rich, aromatic, and moist Walnut & Carrot Basbousa — infused with orange zest and packed with warmth and texture. It’s the perfect dessert to serve with tea, for celebrations, or on a cozy afternoon shared between lovers of sweets and tradition. 🍊🥕🌰

🛒 Ingredients

For the Cake:

  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup vegetable oil (sunflower or canola work well)
  • 1 cup whole milk
  • Pinch of salt
  • Zest of 1 orange (adds brightness and citrus aroma)
  • 1 cup shredded carrots (firmly packed)
  • 1 cup chopped or shredded walnuts
  • 2 cups semolina
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp cinnamon (optional, for warmth)
  • 1 tsp vanilla extract

For the Syrup:

  • 1 cup water
  • 1 cup sugar
  • Juice of ½ lemon
  • Optional: 1 tsp orange blossom water or rose water

🥣 Method / Instructions

🧁 Step 1: Prepare the Syrup

  1. In a saucepan, combine water and sugar.
  2. Bring to a boil, then simmer for 8–10 minutes.
  3. Add lemon juice and simmer for 2–3 more minutes.
  4. Add orange blossom water if using. Let cool completely.

🍰 Step 2: Make the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with oil or butter.
  2. In a large bowl, whisk together the eggs and sugar until pale and fluffy.
  3. Add oil, milk, orange zest, vanilla extract, and salt. Mix well.
  4. Fold in shredded carrots and walnuts.
  5. In a separate bowl, combine semolina, flour, baking powder, and cinnamon.
  6. Gradually add the dry ingredients into the wet mixture. Stir until smooth and thick.

🔥 Step 3: Bake the Cake

  1. Pour the batter into the prepared dish and smooth the top.
  2. Bake for 35–40 minutes, or until golden brown and a toothpick comes out clean.

🍯 Step 4: Add the Syrup

  1. While the cake is still warm, pour the cooled syrup evenly over it.
  2. Let the cake rest and absorb the syrup for at least 1 hour.

🏛️ History & Formation

Basbousa originates from the Ottoman Empire and is now a staple in many cuisines, including Egyptian, Lebanese, Syrian, and Turkish kitchens. The word “basbousa” is Arabic for “kissed” — an apt name for a dessert that tastes like it’s been kissed with sweetness and love.

Semolina, the key ingredient, gives basbousa its characteristic grainy texture and golden hue. The addition of carrots and walnuts in this modern variation reflects a fusion of seasonal ingredients and nostalgic flavors — representing the warmth of home and the embrace of tradition.

💘 For Lovers of Sweet Things

This Walnut & Carrot Basbousa is more than just a dessert. It’s a love story told in layers — the earthiness of walnuts, the natural sweetness of carrots, the whisper of orange zest, and the syrupy kiss of citrus syrup. Whether you share it with your partner over coffee, serve it at a family gathering, or savor a slice alone, this basbousa is a sweet note of affection in every bite.

Pair with:
☕ Mint tea, Turkish coffee, or strong black tea
🍊 Garnish with extra orange zest or a dollop of whipped cream

🏁 Conclusion

A cake that bridges past and present, Walnut & Carrot Basbousa is where tradition meets innovation — where each crumb tells a story. It’s comforting, aromatic, and rich — the kind of dessert you fall in love with slowly and then all at once. 🧡

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