Basbousa

Basbousa

Semolina cake

By
From
The Complete Middle Eastern Cookbook
Serves
8–10
Photographer
Alan Benson

Ingredients

Quantity Ingredient
125ml butter, preferably unsalted
170g caster sugar
1 teaspoon vanilla essence
2 eggs
250g fine semolina
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
185g plain yoghurt
almonds, blanched and split

Syrup

Quantity Ingredient
440g sugar
1 tablespoon lemon juice

Method

  1. Preheat the oven to 180°C. Grease a 20 × 30 cm slab cake tin.
  2. Cream the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time and beat well after each addition. Sift the semolina, baking powder and bicarbonate of soda twice, then fold into the butter mixture alternately with the yoghurt.
  3. Spread the batter into the cake tin. Evenly arrange the almonds in rows on top of the cake, placing four rows across and seven down — so that when the cake is cut, an almond will be centred on each piece.
  4. Bake for 30–35 minutes, or until a skewer inserted into the centre of the cake comes out clean.
  5. Meanwhile, make the syrup. In a saucepan, dissolve the sugar in 375 ml water over medium heat. Add the lemon juice and bring to the boil, then allow to boil rapidly for 10 minutes. Cool the syrup by standing the pan in cold water.
  6. Spoon the cooled syrup over the hot cake. Allow the cake to cool thoroughly.
  7. To serve, cut into diamond shapes or squares. Serve with thick whipped cream if desired.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again