Recipe: Tasty Semolina Cake (Basbousa)

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Semolina Cake (Basbousa).

Semolina Cake (Basbousa) You can have Semolina Cake (Basbousa) using 15 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Semolina Cake (Basbousa)

  1. You need of Basbousa.
  2. It’s 2.25 cups of semolina flour.
  3. You need 1.15 cups of sugar.
  4. Prepare 3 tablespoon of butter (room temp).
  5. It’s 1.15 cups of natural yoghurt.
  6. It’s 0.4 cups of desicated coconut.
  7. You need 1 tablespoon of tahini (sesame paste).
  8. You need 1.5 teaspoons of baking powder.
  9. It’s of Whole almonds / hazelnuts.
  10. You need of Syrup.
  11. It’s 1-1.5 cup of sugar.
  12. It’s 1-1.5 cup of water.
  13. Prepare 1 tablespoon of lemon juice.
  14. It’s 1 of cinnamon stick.
  15. You need 2-3 of cloves.

Semolina Cake (Basbousa) step by step

  1. Preheat oven to 175°C.
  2. Start by making the syrup. Combine water and sugar in a saucepan and heat on low to medium temperature..
  3. Add the lemon juice as it starts to simmer.
  4. Then add the cinnamon and clove..
  5. Once the consistency is syrup like, remove from heat and allow to cool by placing sauce pan in cold water bath..
  6. Put semonlia flour, sugar and baking powder in a large mixing bowl..
  7. Mix altogether..
  8. Melt the butter by placing in a microwave proof bowl for 10 – 20 seconds..
  9. Add the melted butter, yoghurt and coconut to the mixture.
  10. Using the tips of your fingers, mix the ingredients together..
  11. Using a brush, spread the tahini to cover the base and sides of flan dish.
  12. Spoon the mixture into the flan dish and level using the back of a spoon.
  13. Place in oven for 15 minutes. Then remove and place whole almonds or hazelnuts so that they rest on the top of the cake..
  14. Return to oven for a further 20 minutes until the cake is golden brown in colour.
  15. Add the now cooled syrup to the cake and allow it to rest in the flan dish..
  16. Typically leave it to soak up the syrup for around 20 minutes and that's it ready to enjoy..

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