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Algeria Cooking

Basboussa with cardamom and pistachio

Hello Hello

Before I tell you about the recipe, I would like to thank the people and my blogger friends who continue to give me kind words. despite my absence. If you’ve noticed right now, I’m putting together a lot more recipes than I am post news due to lack of time.

During this period of Ramadan, oriental recipes are most present and for that I offer you one of the most gastronomic basboussa. Believe me, this flan mixture sublimated this semolina cake and it brought a real plus, with these wonderful flavors of cardamom and pistachio.

This pie cream is also for people who are allergic to Eggs and we can offer it in verrines by example

Basboussa with cardamom and pistachio

Basboussa with pistachio

This syrup infused cake is very popular with us, hence theinterest to vary the flavors and tastes to impress my foodies. I want to point out that to make a good bassboussa, you need to follow a few steps special suck up. That means basting the cakes in the right way and generous

Find other variants of basboussa on my blog, the basboussa with sweetened condensed milk and orange blossom HERE, the bcoconut and vanilla asboussa HERE, muffin basboussa HERE and much more.

As you can watch the video on my YouTube channel

Ingredients for the syrup: (use a 22 cl glass)

2 glasses of water
1 glass of sugar
4 cardamom seeds
1 small piece of lemon

Ingredients for the Bass Boussa Maker:

3 Eggs
120 g brown sugar or other sugar of your choice
15 cl oil
10 cl milk
120 g yogurt
220 g semolina (a mixture of medium and fine)
pistachio flavor
1 large pinch of salt
10 g baking powder

Basboussa with cardamom and pistachio

Ingredients for the Pistachio Flan Mixture:

45 g pistachio pie powder
25 g cornflour
40 cl whole milk

Preparation of the syrup:

1- Pour the water into a pan and add the sugar, not the other way around. Add the cardamom pods and lemon slice with the juice.

2- Bring to the boil, count 10 minutes and turn off the heat. Let cool completely. Preferably make the syrup a day in advance and keep it cold.

Basboussa with cardamom and pistachio

Preparing the basboussa machine:

1- Butter generous the mold and sprinkle with fine semolina. Preheat the oven to 180°C.

2- In a bowl, beat the Eggs with sugar and a pinch of salt. Add the oil, milk, yogurt, then the aroma, semolina and baking powder and mix. A fairly liquid device is obtained.

3- Pour the mixture into the mold and bake for 25 to 30 minutes. Remove the cake from the oven and still hot, unmould it if possible and let it soak 3 times enough

4- If you let the basboussa cool before soaking in syrup, in this case the latter should be hot, otherwise the opposite, the hot basboussa should be drizzled with cold syrup and set aside.

Basboussa with cardamom and pistachio

Preparation of the flan machine:

1- In a saucepan, pour a little milk to dilute the flan powders and cold starch. Add the rest of the milk and cook thickening such as pastry cream.

2- Pour the still hot cream into the cavity or cavity and shake to smooth the still hot mixture. Sprinkle with powdered sugar to prevent a crust from forming.

3- Put the basboussa in the cold so that the flan is cold, decorate and serve.

I dedicate my recipe for the CMUM this month of April, organized by:
wet- A kitchen for Voozenoo & Viviane– What are we eating?

the theme of this month’s CMUM and that is: Ramadan in the Maghreb chosen by the godmother of this month who is Kenza from the blog” Lemon Cake”

Basboussa with pistachio semolina cakes Basboussa with cream Algerian cakes oriental pastries Algeria Ramadan 2021

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