Basboosa (semolina cake)

AuthorGeo FoodsCategory

Ingredients

 10 ½ coarse semolina
 90 g desiccated coconut
 220 g caster sugar
 75 g self-raising flour
 200 g thick yoghurt
 200 g unsalted butter, melted
 1 tsp vanilla extract
 2530 g blanched almonds
 · milk, if needed
 330 g sugar
 250 ml water
 1 tsp lemon juice
 1 tsp rosewater

Preparation

1

Preheat the oven to 190°C. Mix the semolina, coconut, sugar, flour, yogurt, melted butter and vanilla in a bowl. If the mixture seems too thick, add a little milk, but it should still be fairly stiff. Spread the mixture with your hands into a buttered baking tray. Cut it into diamond shapes, pressing hard. Place an almond in the centre of each diamond. Bake for 35–40 minutes or until golden brown. Meanwhile, make the syrup. Place the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves. Simmer for five minutes without stirring. Stir in the lemon juice and rosewater and remove from the heat. Leave to cool. Pour the syrup over the cake while the cake is still hot.

Related Recipes

Ingredients

 10 ½ coarse semolina
 90 g desiccated coconut
 220 g caster sugar
 75 g self-raising flour
 200 g thick yoghurt
 200 g unsalted butter, melted
 1 tsp vanilla extract
 2530 g blanched almonds
 · milk, if needed
 330 g sugar
 250 ml water
 1 tsp lemon juice
 1 tsp rosewater

Directions

1

Preheat the oven to 190°C. Mix the semolina, coconut, sugar, flour, yogurt, melted butter and vanilla in a bowl. If the mixture seems too thick, add a little milk, but it should still be fairly stiff. Spread the mixture with your hands into a buttered baking tray. Cut it into diamond shapes, pressing hard. Place an almond in the centre of each diamond. Bake for 35–40 minutes or until golden brown. Meanwhile, make the syrup. Place the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves. Simmer for five minutes without stirring. Stir in the lemon juice and rosewater and remove from the heat. Leave to cool. Pour the syrup over the cake while the cake is still hot.

Basboosa (semolina cake)

Leave a Reply

Your email address will not be published.