8 Serves
94 Mins
11 g
36 g
9 g
Preheat your oven and prepare the semolina batter by mixing the semolina flour and sugar in a large mixing bowl.
Ingredients, vitamins, and health benefits
Semolina Flour
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
62 µg / 400 µgCalcium
198 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
183 mg / 1,250 mgPotassium
105 mg / 4,700 mgSodium
198 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
1 g / 28 gSugar
12 g / 50 gSaturated Fat
5 g / 20 gCholesterol
26 mg / 300 mgCaffeine
40 mgNet Carbs
35 gAlcohol
0 g
Pour the batter into a greased baking dish and bake until golden brown.
While the cake cools, prepare the espresso and whip the mascarpone cheese until smooth.
Soak the cooled Basbousa with the espresso and layer with the mascarpone cream before serving.
Sugar
Mascarpone cheese
Espresso
Vitamin A
77 µg / 900 µgVitamin C
0 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
62 µg / 400 µgCalcium
198 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
183 mg / 1,250 mgPotassium
105 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
12 g / 50 gSaturated Fat
5 g / 20 gCholesterol
26 mg / 300 mgCaffeine
40 mgNet Carbs
14
g178
g26
g
Italian
IndianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgAlcohol
0 g