This Spiced Walnut & Carrot Basbousa is a delightful and unique twist on the traditional Middle Eastern semolina cake, infused with the comforting flavors of fall through the addition of fresh carrots and toasted walnuts, and crowned with a luscious, flowing caramel glaze. Basbousa, at its heart, is a sweet, syrup-soaked semolina cake, known for its tender, moist, and slightly grainy texture. In this rendition, finely grated carrots are incorporated into the batter, lending a natural sweetness, beautiful orange hue, and an extra layer of moisture, reminiscent of a classic carrot cake. Crushed walnuts are also folded in, providing a delightful textural contrast and a rich, nutty depth that complements the sweetness of the cake and the warmth of the spices. Common spices for such a cake often include cinnamon and nutmeg, which pair beautifully with the carrot and walnut. The cake is baked to a golden perfection, and while still warm, it is generously drenched in a homemade caramel glaze that soaks into the semolina, ensuring every bite is incredibly moist, sweet, and bursting with flavor. The final touch is a garnish of whole or slivered almonds, providing both visual appeal and an additional nutty crunch that elevates this dessert to a truly decadent experience. This Basbousa is a wonderful fusion dessert, combining the beloved characteristics of a Middle Eastern classic with the comforting elements of a Western-style spiced cake, making it an ideal treat for special occasions, holiday gatherings, or simply as an indulgent coffee-time delight.
The inherent magic of Basbousa lies in its semolina base, which, unlike flour, creates a unique, slightly coarse yet tender crumb that readily absorbs syrup, making the cake exceptionally moist and flavorful. In this particular Spiced Walnut & Carrot Basbousa, the addition of finely grated carrots serves multiple purposes: they introduce natural sugars, which contribute to the cake’s overall sweetness, and their moisture content helps keep the semolina cake incredibly tender, preventing it from drying out. Furthermore, the carrots infuse the cake with a subtle, earthy flavor and a warm, inviting color that speaks to the comfort food aesthetic. Walnuts are a perfect complement, offering a hearty crunch and a rich, slightly bitter note that provides a pleasant contrast to the sweetness of the cake and glaze. The inclusion of warm spices, such as cinnamon, nutmeg, and potentially a hint of cardamom or allspice, further enhances the “fall recipe” theme, creating an aromatic profile that is both comforting and sophisticated. The caramel glaze is a pivotal component of this Basbousa. Applied while the cake is still warm, the hot caramel penetrates deeply into the semolina, saturating it with sweet, buttery richness. The caramel’s viscous nature also helps bind the nuts and create a glistening, appealing top layer. The visual appeal of the melted caramel dripping down the sides, coupled with the scattered almonds, makes this cake not just a dessert, but a centerpiece. Its ability to absorb the rich glaze without becoming soggy is a testament to the unique properties of semolina. This Basbousa is more than just a cake; it’s a sensory experience, delivering layers of texture and flavor, from the tender, spiced crumb to the luscious caramel and crunchy nuts, culminating in a truly memorable dessert that elegantly bridges cultural culinary traditions.
Ingredients:
For the Cake (Basbousa):
- 4 large eggs
- 1 cup granulated sugar
- 1 cup plain yogurt (full-fat for best results)
- 1 cup vegetable oil (or other neutral oil)
- 1 teaspoon vanilla extract
- 2 cups fine semolina (not coarse, essential for Basbousa texture)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom (optional, for authentic Middle Eastern flavor)
- 1 ½ cups finely grated carrots (about 2-3 medium carrots)
- 1 cup walnuts, chopped (plus extra for garnish)
For the Caramel Glaze:
- ½ cup (1 stick / 113g) unsalted butter
- 1 cup packed light brown sugar
- ¼ cup milk (whole milk recommended)
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish (Optional):
- Sliced almonds or whole almonds
- Additional chopped walnuts
Instructions:
Part 1: Prepare the Basbousa Cake
- Prepare Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Lightly grease and flour a 9×13-inch baking pan. You can also line the bottom with parchment paper for easier removal.
- Whisk Wet Ingredients:
- In a large mixing bowl, using an electric mixer or a whisk, combine the 4 large eggs and 1 cup granulated sugar. Beat on medium-high speed until the mixture is light, pale, and fluffy, about 3-5 minutes.
- Reduce speed to low and gradually mix in the 1 cup plain yogurt, 1 cup vegetable oil, and 1 teaspoon vanilla extract until just combined.
- Combine Dry Ingredients:
- In a separate medium bowl, whisk together the 2 cups fine semolina, 1 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cardamom (if using).
- Combine Wet and Dry:
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can result in a dense cake.
- Gently fold in the 1 ½ cups finely grated carrots and 1 cup chopped walnuts until evenly distributed throughout the batter.
- Bake the Cake:
- Pour the batter evenly into the prepared 9×13-inch baking pan.
- Bake for 35-45 minutes, or until the cake is golden brown on top and a wooden skewer or toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the caramel glaze.
Part 2: Prepare the Caramel Glaze
- Cook the Caramel Base:
- In a medium saucepan, combine the ½ cup unsalted butter, 1 cup packed light brown sugar, and ¼ cup milk.
- Heat the mixture over medium heat, stirring constantly, until the butter is melted and the sugar is completely dissolved.
- Bring the mixture to a gentle boil and let it boil for 1-2 minutes, stirring occasionally. This helps thicken the glaze slightly.
- Add Flavoring:
- Remove the saucepan from the heat.
- Stir in the 1 teaspoon vanilla extract and a pinch of salt. Whisk until smooth.
- Keep the glaze warm while the cake finishes baking.
Part 3: Assemble and Serve
- Glaze the Warm Cake:
- As soon as the Basbousa cake is removed from the oven, while it is still hot, carefully pour the warm caramel glaze evenly over the entire surface of the cake. The hot cake will readily absorb the warm glaze, making it incredibly moist.
- Allow the cake to sit for at least 30 minutes at room temperature, or until the glaze has mostly soaked in and the cake has cooled slightly.
- Garnish and Serve:
- If desired, scatter sliced almonds or additional chopped walnuts over the top of the cake for garnish and added texture.
- Slice the Basbousa into squares or diamonds and serve warm or at room temperature.
Tips for a Perfect Spiced Walnut & Carrot Basbousa:
- Semolina Type: Ensure you use fine semolina for this recipe. Coarse semolina will result in a much grittier texture.
- Don’t Overmix: As with many cakes, overmixing the batter after adding the dry ingredients can develop gluten and lead to a tough cake. Mix only until just combined.
- Warm Cake, Warm Glaze: The key to a moist Basbousa is to pour the warm glaze over the warm cake. This allows the cake to soak up the liquid effectively, ensuring every bite is rich and tender.
- Carrot Preparation: Finely grating the carrots ensures they integrate seamlessly into the cake batter and release their moisture and flavor effectively.
- Nut Variations: While walnuts are classic with carrot cake flavors, pecans or even a mix of nuts could be used. Toasting the nuts lightly before adding them to the batter can enhance their flavor.
- Spice Adjustment: Feel free to adjust the amount of cinnamon, nutmeg, and cardamom to your personal preference. A little ginger could also be a nice addition.
- Storage: Store any leftover Basbousa in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The cake often tastes even better the next day as the flavors meld.
- Serving Suggestion: This Basbousa is rich and satisfying on its own, but it also pairs wonderfully with a cup of coffee or tea.
This Spiced Walnut & Carrot Basbousa is a delicious and aromatic dessert that brings together the best of both worlds, promising a delightful treat for any occasion!