This is an authentic Egyptian delight. A popular middle eastern dessert made out of semolina, shredded coconut and yogurt. Super soft, fluffy and melt-in-your-mouth delicious. Soaked in lemon and rose water flavoured sugar syrup, this cake definitely deserves a special place in my cook book.
Here's how it's made:
INGREDIENTS
For the Cake:
1½ cups (270g) Semolina
1/2 cup (65g) Plain Flour
3/4 cup (150g) sugar
1 cup (90g) desiccated/shredded coconut
1/2 cup (115g) Butter, melted
3 eggs at room temperature
1 teaspoon Vanilla extract
1 cup (230g) Plain yogurt
1 teaspoon Baking soda
1/4 teaspoon Salt
Almonds, blanched or regular
For the syrup:
1½ cups (300g) Sugar
1½ cups (360ml) Water
1 teaspoon Rose water/orange blossom
2 tablespoons Lemon juice
DIRECTIONS
1. Preheat oven to 180°C. Grease an 9x9-inch square pan with butter or cooking spray. I lined up the bottom of the pan with a parchment paper.
2. In a large bowl, beat egg with sugar until light and fluffy. Add melted butter, vanilla extract, yogurt, and beat on low speed until incorporated. Add semolina, flour, shredded coconut, baking powder and salt. Mix until well combined.
3. Transfer the mixture into the pan and spread evenly. Cut a diamond or square design in the cake with a butter knife. Place an almond in the center of each diamond.
4. Bake for 35-40 minutes or until golden brown.
5. For sugar syrup, in a saucepan, place water and sugar, over medium-high heat until it starts to boil. Reduce the heat to medium-low, add lemon juice, rose water and simmer for 10 minutes.
6. Cut the cake along the pre-cut lines and pour the syrup over the cake while the cake is still hot.
Let it cool before serving.
Happy Basbousa my friends!!
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