Basbousa
PrintSemolina cake
60-120 minutes
Ingredients
Ingredients for 8 basbousa
For the cake
- 300 g Tosca semolina, fine
- 150 g granulated sugar
- 8 g vanilla sugar (= 1 sachet)
- 14 g baking powder (= 1 sachet)
- 45 g coconut (grated)
- 150 g butter
- 150 g Turkish yoghurt
- 100 g powdered almonds
For the syrup
- 100 g sugar
- 2 dl water
- 1 teaspoon lemon juice
For the finish
- A few ground pistachio nuts
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Method
- Pre-heat the oven to 200°C.
- Put the ingredients in a bowl and mix to form a smooth batter.
- Pour the batter into a greased baking tin.
- Bake the batter for 45 minutes until it is a lovely brown colour.
- Meanwhile, put the ingredients for the syrup in a saucepan and bring to the boil. Reduce until it becomes syrupy and leave to cool
Finish
- Take the cake out of the oven and leave to cool a little.
- Pour the syrup over the warm cake. Make sure the syrup soaks through but do not let the cake become soggy.
- Cut into small portions and finish with a few ground pistachio nuts.
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