Basbousa. Arabic semolina and coconut cake


Basboussa. Arabskie ciasto z semoliną (Fot. Marta El Marakchi © All rights reserved)

AAAA

For making cake you need:

  • 2 cups fine semolina (cream of wheat),
  • 3/4  cup unsweetened, desiccated coconut,
  • 1/2 cup caster sugar,
  • 150 g unsalted Butter (melted, kept at room temperature),
  • 200 g plain Yogurt,
  • cup double cream,
  • 3/4 tsp baking sod,
  • 1/4 tsp salt,
  • 20-30 almonds or almond flakes (for garnish)

Bake the cake at 175 C in a preheated oven.

For making Syrup:

  • 1 cup water,
  • 3/4 cup caster sugar,
  • 2 tbsp  rose water,
  • 3 tsp lemon or lime juice,
  • 4-5 saffron strands,
  • 2 cloves of cardamom

Prepared the sugar syrup by combining sugar and water, bring it to boil, add the lemon juice and boil for few minutes. Finally add the orange blossom water and rose water, put off the stove and keep aside.

About Post Author

Tagi: , ,

Dodaj komentarz

Twój adres e-mail nie zostanie opublikowany. Wymagane pola są oznaczone *