Basbousa
Basbousa is a traditional Middle Eastern semolina, coconut and yoghurt cake, soaked in orange or rose flavoured water or sweet syrup and topped with almonds and then cut in diamond shapes.
Ingredients
200 g sugar
180 g water
1 tsp lemon juice
1 tsp vanilla extract
2 Tbsp honey
2 Tbsp orange blossom water
For the cake
510 g coarse semolina
40 g desiccated coconut
100 g sugar
1 tsp baking powder
1 tsp bicarbonate of soda
250 g butter
1 Tbsp honey
250 g full-fat Greek yoghurt
235 g whole milk
1 Tbsp tahini
15-20 whole almonds
Instructions
STEP 1/5
Add sugar, water, lemon juice, vanilla extract, honey and orange blossom water to a medium saucepan
Place over a medium-high heat, bring to a boil and then reduce the heat
Simmer for 10 minutes, stirring occasionally until thickened
Remove from the heat and let cool
STEP 2/5
Preheat the oven to 200ºC
Fit the K-Beater
Add semolina, desiccated coconut, sugar, baking powder and bicarbonate of soda into the Appliance bowl, fit the splashguard
Mix until well combined – 30 seconds, speed Min
STEP 3/5
Add butter into a small bowl
Heat in a microwave until melted
Add honey into the melted butter and stir to combine
STEP 4/5
Transfer the content of the small bowl into the Appliance bowl
Add yoghurt and milk into the Appliance bowl
Mix – 2 minutes, speed Min
Let rest – 20 minutes
STEP 5/5
Grease the round tin with tahini, coating the bottom and sides
Transfer the batter into the tin and spread evenly with a spatula
Using a sharp knife, score a diamond pattern in the batter
Place an almond in the centre of each diamond
Bake until cooked through and golden brown – 45 minutes, 200ºC
Remove from the oven, pour over the syrup and cover
Let rest – 30 minutes
Slice
Serve
Basbousa
Basbousa is a traditional Middle Eastern semolina, coconut and yoghurt cake, soaked in orange or rose flavoured water or sweet syrup and topped with almonds and then cut in diamond shapes.
Ingredients
200 g sugar
180 g water
1 tsp lemon juice
1 tsp vanilla extract
2 Tbsp honey
2 Tbsp orange blossom water
For the cake
510 g coarse semolina
40 g desiccated coconut
100 g sugar
1 tsp baking powder
1 tsp bicarbonate of soda
250 g butter
1 Tbsp honey
250 g full-fat Greek yoghurt
235 g whole milk
1 Tbsp tahini
15-20 whole almonds
Instructions
STEP 1/5
Add sugar, water, lemon juice, vanilla extract, honey and orange blossom water to a medium saucepan
Place over a medium-high heat, bring to a boil and then reduce the heat
Simmer for 10 minutes, stirring occasionally until thickened
Remove from the heat and let cool
STEP 2/5
Preheat the oven to 200ºC
Fit the K-Beater
Add semolina, desiccated coconut, sugar, baking powder and bicarbonate of soda into the Appliance bowl, fit the splashguard
Mix until well combined – 30 seconds, speed Min
STEP 3/5
Add butter into a small bowl
Heat in a microwave until melted
Add honey into the melted butter and stir to combine
STEP 4/5
Transfer the content of the small bowl into the Appliance bowl
Add yoghurt and milk into the Appliance bowl
Mix – 2 minutes, speed Min
Let rest – 20 minutes
STEP 5/5
Grease the round tin with tahini, coating the bottom and sides
Transfer the batter into the tin and spread evenly with a spatula
Using a sharp knife, score a diamond pattern in the batter
Place an almond in the centre of each diamond
Bake until cooked through and golden brown – 45 minutes, 200ºC
Remove from the oven, pour over the syrup and cover
Let rest – 30 minutes
Slice
Serve