Who’s feeling festive today? Now, don’t let the beauty of this popular classic Middle Eastern cake fool you. It’s actually super easy to make. What if I told you it’s a one bowl “dump” cake kinda recipe?
You know that’s my favorite type of recipe. You basically pour all the ingredients (both dry and wet) into a bowl mixer and mix, pour into baking dish and that’s basically it. The only difference between the classic basboussa or semolina cake and this one is the ricotta cream addition. This addition give it the freshness and creaminess you would love to have in the original recipe.
If you are not the one who like cream in the cake you can make the recipe as is it and sleep the cream part. I use a plan pan for this recipe with cream. If you are making it without ricotta cream you can use any kind of pans, round, rectangular or square.
This semolina cake or tart is very know as basboussa in the Middle East and mostly consumed in the holly month of Ramadan to break the fast or in the special occasions. But if you want to surprise your family and friends with this cute looking and yet delicious and easy cake, i recommend to try the semolina cake.