A Cake Bakes in Brooklyn: An Outer-Borough Version of Basbousa for Serious Eats

CakeSpy Note: Hey, check out my latest entry for Serious Eats! Here's a preview:

When I was in college, I waited tables at a Middle Eastern restaurant on Atlantic Avenue in Brooklyn. While the restaurant specialized in homemade falafel and pita bread pizzas, our secret weapon was really a simple semolina cake called basbousa.

Basbousa was basically our quick fix for any situation. Complaining customers received it as a pacifier. Friendly guests received it as a reward. Homeless people who were denied the use of our bathroom received a slice as consolation.

The cake's virtue is its simplicity: it's sort of like cornbread, only made with semolina. What really makes it shine, though, is that it's topped while still hot with a sweet glaze which oozes into every little nook and cranny of the porous cake. Finished off with a sprinkling of almonds on top, it makes the perfect complement to a strong Turkish coffee. For a recipe that tastes very similar to the Brooklyn version I remember, visit Serious Eats!

For the full post and recipe, visit Serious Eats!

Comments

[Nutmeg Nanny]

I think I'm gonna try this...it sounds delicious;)

[The Finer Things Club]

Did you work at Bedouin Tent? I really miss that place! (I live in a small town in the South now.)

[Stacey]

LOVE the blog post title...A Cake Bakes in Brooklyn...I just LOVE the book you based that on, wore the covers off my copy when I was a teenager.

[Emily]

That restaurant is one of the only reasons my roommate agreed to move here. Unfortunately Bay Ridge is pretty far away, but I made this cake last night and she is now in much higher spirits! Thank you!

[Anonymous]

so... where can i find the recipe for this basbousa>