Basbousa- Egyptian Semolina And Yoghurt Cake
by
Derek Farwagi
Equipment
- A 10“ X 10“ baking dish
- A medium sized mixing bowl
Ingredients
For the cake
- 1 cup semolina flour
- 1 cup plain yoghurt (full or fat free)
- ½ cup sugar
- 1 tsp baking powder
- 2 tbsp melted butter
For the syrup
- 1 cup water
- 2 cups white cane sugar
- 1 ½ tsp orange blossom water
- a squeeze of lemon juice
- a handful of blanched almonds for decoration (optional).
Instructions
- Mix all the ingredients together and pour into a greased square baking tray.
- Smooth surface with a spatula then cut into diamond shapes. Place a blanched almond on each diamond slice.
- Bake in the middle of the oven at 350F till golden brown. About 35 min.
- While the cake is baking, add sugar and water to s small saucepan and bring to a boil. Boil for about 5 minutes. Dip a teaspoon in the syrup and drop a few drops on a cool surface or plate. Test stickiness with your fingers. If it is sticky, Turn off fire. The syrup will continue to thicken as it cools. If it gets too thick to pour, dissolve a teaspoon or two of water. If it is not thick enough, boil it for an other minute or two.
- When the cake is baked, take it out of the oven, deepen the cuts and drizzle syrup over the cake. Encourage syrup to seep through creases with a spatula or flat cake server. Save a quarter cup of syrup for those who want a little more over their portion.
- Serve at room temperature.
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