Baseema

Baseema Recipe - Traditional Sudanese Dessert with Eggs, Coconut, and Yogurt

Region / culture: Sudan | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 12

Introduction

Baseema is a delightful and moist cake that hails from the Middle Eastern cuisine, known for its sweet, syrup-soaked layers and the rich flavor of coconut. This traditional dessert combines simple ingredients to create a treat that's both satisfying and aromatic, thanks to the addition of vanilla and lemon juice. Perfect for gatherings, celebrations, or a sweet end to a family meal, Baseema is a testament to the simplicity and elegance of Middle Eastern desserts.

History

The origins of Baseema, like many traditional recipes, are somewhat shrouded in history. However, it is believed to have originated in the Middle East, where desserts often feature syrup, nuts, and floral essences. Baseema, with its simple yet rich flavors, reflects the region's culinary philosophy of using straightforward, quality ingredients to create deeply satisfying dishes. Over time, it has spread across various cultures, each adding its own twist to the classic recipe.

Ingredients

5 eggs
1 cup of icing sugar
0.75 cup of butter or oil
500 g of yogurt
2 tsp of baking powder
2 cups of flour
1 tsp of vanilla extract
1 cup of coconut
1.5 cups of sugar
1 tbsp of lemon juice
1 cup of water

How to prepare

In a mixing bowl, beat eggs and sugar for 3 - 5 minutes.
Add oil and yogurt to the mixture and mix well.
In a separate bowl, sift flour and add baking powder and coconut. Stir to combine.
Gradually add the flour mixture to the egg mixture, stirring continuously.
Spread the resulting mixture onto a greased tray.
Bake in a preheated oven at 200°C for 30 minutes.
In another saucepan, combine sugar, lemon, and water. Bring to a boil and cook until the syrup thickens.
Once the cake is cooked, use a fork to poke holes in the top.
Evenly pour the syrup over the cake, allowing it to soak through.
Remove the cake from the cooking pan and cut it into square pieces.
The cake can be enjoyed warm or stored at room temperature in a sealed container for up to a day.
For longer storage, refrigerate the cake.
The cake can be served cold or reheated in a microwave if desired.

Variations

For a nuttier flavor, sprinkle chopped almonds or pistachios on top before baking.
Add rose water or orange blossom water to the syrup for a floral note.
Substitute part of the sugar in the syrup with honey for a different sweetness profile.

Cooking Tips & Tricks

To ensure your Baseema turns out perfectly, consider these tips:

- Beat the eggs and sugar until they're pale and fluffy to incorporate air, making the cake lighter.

- Ensure your baking powder is fresh for the best rise.

- When adding the syrup, make sure the cake is hot, and the syrup is warm to enhance absorption.

- Poke the cake thoroughly for even syrup distribution.

- Let the cake rest to fully soak up the syrup before serving for enhanced flavor.

Serving Suggestions

Baseema is best served at room temperature or slightly warmed. It pairs beautifully with a dollop of whipped cream or a side of fresh fruit to balance its sweetness. For a traditional touch, serve with a cup of strong, black coffee or mint tea.

Cooking Techniques

The key techniques in making Baseema involve properly aerating the egg and sugar mixture, ensuring even mixing of the dry and wet ingredients, and mastering the syrup's consistency. Slow and steady mixing prevents the batter from deflating, while careful syrup application ensures the cake is moist but not soggy.

Ingredient Substitutions

Use almond flour for a gluten-free version, adjusting the quantity as needed for the right consistency.

- Replace oil with melted butter for a richer flavor.

- For a dairy-free version, substitute yogurt with a plant-based alternative.

Make Ahead Tips

Baseema can be made a day ahead and stored at room temperature in a sealed container. The flavors meld and the syrup further soaks into the cake, enhancing its moistness and taste.

Presentation Ideas

Serve Baseema on a decorative platter, garnished with a sprinkle of powdered sugar and toasted coconut flakes. Edible flowers or mint leaves can add a fresh, colorful touch.

Pairing Recommendations

Baseema pairs wonderfully with a scoop of vanilla ice cream or a side of citrus sorbet. Beverage-wise, a dessert wine or a cup of Arabic coffee complements its flavors beautifully.

Storage and Reheating Instructions

Store Baseema in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, microwave individual pieces for 10-15 seconds or until just warm.

Nutrition Information

Calories per serving

A typical serving of Baseema can range between 300-400 calories, making it a relatively indulgent choice. The majority of these calories come from the carbohydrates and fats in the recipe.

Carbohydrates

A single serving of Baseema is rich in carbohydrates, primarily from sugar, flour, and coconut. The total carbohydrate content can vary but expect about 60-70 grams per serving, making it a high-energy dessert option.

Fats

The fats in Baseema come from the oil and eggs used in the recipe. A serving could contain approximately 10-15 grams of fat, with a mix of saturated and unsaturated fats. The coconut also adds a modest amount of saturated fat.

Proteins

Baseema is not a protein-rich food, but it does contain a small amount of protein from the eggs and yogurt, contributing to about 5-8 grams per serving.

Vitamins and minerals

This dessert provides some vitamins and minerals, notably calcium from the yogurt, and various B vitamins from the eggs and flour. The lemon juice adds a touch of vitamin C, while the coconut contributes minerals like manganese and copper.

Alergens

Baseema contains common allergens such as eggs, gluten (from flour), and dairy (from yogurt). Those with sensitivities to these ingredients should consume it with caution or seek alternative recipes.

Summary

Overall, Baseema is a high-energy dessert that offers a mix of carbohydrates, fats, and a modest amount of protein. While it provides some vitamins and minerals, it's best enjoyed as an occasional treat within a balanced diet.

Summary

Baseema is a celebration of simple ingredients coming together to create a dessert that's both comforting and exotic. Its moist, syrup-soaked texture and the rich flavor of coconut make it a favorite in any setting. Whether you're new to Middle Eastern desserts or a seasoned connoisseur, Baseema is a delightful addition to your culinary repertoire.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a warm summer day, the sun was shining brightly through the kitchen window as I rummaged through my old recipe box. I was looking for something new to try, something different from the usual dishes I made.

As I shuffled through the cards and clippings, my eyes landed on a faded piece of paper tucked in the back of the box. It was a recipe for Baseema, a traditional Middle Eastern dessert that I had never heard of before. The ingredients were simple - semolina, sugar, butter, and almonds - but the directions were detailed and intricate.

I couldn't remember where I had gotten the recipe from, or who had given it to me. But something about it intrigued me, and I knew I had to give it a try.

I gathered the ingredients and set to work in the kitchen, following the instructions carefully. I mixed the semolina with sugar and butter, forming a crumbly dough that smelled heavenly as it baked in the oven. The almonds added a delicious crunch to the finished dessert, and the aroma that filled the kitchen was intoxicating.

As I took my first bite of the Baseema, I was transported to a different time and place. The flavors were unlike anything I had ever tasted before - sweet and nutty, with a hint of spice that lingered on my tongue. I savored each bite, feeling grateful for the unknown source of this incredible recipe.

After that day, Baseema became a staple in my kitchen. I made it for family gatherings, potlucks, and special occasions. Each time I shared the dessert with others, they marveled at its unique taste and asked for the recipe. But I kept the origin of the recipe a secret, cherishing it as a gift from a mysterious benefactor.

Years passed, and I continued to make Baseema whenever I wanted to impress my guests with a taste of the exotic. I never tired of the dessert, always amazed by how such simple ingredients could come together to create something so special.

One day, as I was flipping through an old cookbook, I came across a recipe for Baseema that looked strikingly similar to the one I had discovered years ago. I read through the instructions, comparing them to the ones I had followed for so long, and realized that they were nearly identical.

It was then that it dawned on me - the recipe I had found all those years ago had come from my own mother, who had learned it from her mother before her. It had been passed down through generations, hidden in the depths of my recipe box until I stumbled upon it by chance.

I felt a rush of emotion as I realized the significance of the recipe. It wasn't just a delicious dessert to impress my guests with - it was a connection to my past, a link to my heritage that I had unknowingly cherished all these years.

From that day on, I made Baseema with a newfound appreciation for its history and tradition. Each time I took a bite, I felt the presence of my mother and grandmother in the kitchen with me, guiding my hands as I mixed the ingredients and shaped the dough.

And so, the story of how I learned to make Baseema became a cherished memory, a reminder of the power of food to bring generations together and preserve a legacy for years to come.