Beseesa

Beseesa

By
From
Cairo Kitchen
Makes
20 slices
Photographer
Jonathan Gregson

Beseesa is a slightly sweetened cornbread that is eaten with tea and milk. It has a dense, dry texture and works well for breakfast or as an afternoon snack. Commercially, some add a little turmeric to the cake to give the beseesa a pronounced yellow colour.

Ingredients

Quantity Ingredient
butter, melted, for greasing the tin
plain flour, for dusting the tin
2 medium eggs
225g caster sugar
1 teaspoon vanilla extract
200ml sunflower oil
500g cornmeal
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
100ml full-cream milk
100g natural yogurt

Method

  1. Preheat the oven to 170°C.
  2. Lightly grease and line a 24 cm square baking tin, then brush with melted butter and dust with a little flour.
  3. In an electric mixer, beat the eggs with the sugar and vanilla on a medium speed for 5 minutes until light and fluffy. Pour in the oil and mix gently until combined.
  4. In a separate bowl, stir together the cornmeal, baking powder and bicarbonate of soda. On a slow speed, add half the milk to the egg mixture, followed by the cornmeal mixture and the yogurt, then the remaining milk.
  5. Pour the batter into the greased baking tin and bake for 45 minutes to 1 hour until a skewer inserted in the cake comes out clean. Remove the cake from the tin using the baking paper to help you and leave to cool on a wire rack. Cut into slices to serve.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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