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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.
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.
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 for 30 seconds until well combined, speed Min.
Add butter into a small bowl.
Heat in a microwave until melted.
Add honey into the melted butter and stir to combine.
Transfer the contents of the small bowl into the Appliance bowl.
Add yoghurt and milk into the Appliance bowl.
Mix for 2 minutes, speed Min.
Let rest for 20 minutes.
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 for 45 minutes at 200ºC, until cooked through and golden brown.
Remove from the oven, pour over the syrup and cover.
Let rest for 30 minutes.
Slice.
Serve
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.
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.
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 for 30 seconds until well combined, speed Min.
Add butter into a small bowl.
Heat in a microwave until melted.
Add honey into the melted butter and stir to combine.
Transfer the contents of the small bowl into the Appliance bowl.
Add yoghurt and milk into the Appliance bowl.
Mix for 2 minutes, speed Min.
Let rest for 20 minutes.
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 for 45 minutes at 200ºC, until cooked through and golden brown.
Remove from the oven, pour over the syrup and cover.
Let rest for 30 minutes.
Slice.
Serve