Basbousa: Almond Coconut Semolina Cake

Babousa is an Egyptian cake drenched in syrup. Give this recipe a try for something different and absolutely delicious!

1/2 cup + 2 Tbsp. unsalted butter

1 cup sugar

1 cup plain yogurt

1 cup fine semolina + 1 cup coarse semolina or 2 cup original Cream of Wheat

1/3 cup milk

1 tsp. baking powder

1/4 cup sweetened shredded coconut or coconut chips

1/4 cup shaved almonds

Cinnamon Simple Syrup:

1 1/2 cups sugar

1 3/4 cups water

1 short cinnamon stick

1/4 tsp. lemon juice

Preheat oven to 350 degrees.

Place the butter in a small bowl and melt in the microwave. Set aside.

In a large mixing bowl, combine the sugar and yogurt. Add in the semolina (cream of Wheat), baking powder and milk. Stir in the melted butter and let the mixture sit briefly to absorb the butter.

Transfer mixture into a lightly greased 9 inch round cake pan. Bake 40-45 minutes. If necessary, broil briefly so that the top of the cake gains color. Watch carefully.

Meanwhile, while the cake is baking, prepare the cinnamon simple syrup: In a small saucepan, combine the sugar, water and cinnamon stick. Bring to a boil over high heat, stirring until sugar is dissolved. Turn heat to low and let cook for a few minutes until the syrup thickens. Remove from heat and stir in the lemon juice. Let cool completely, then remove the cinnamon stick.

As soon as the basbousa is removed from the oven, pour the cool syrup over the hot cake. Let cool completely, syrup must be absorbed into the cake. For best result, let it sit for 1 hour before serving.

When ready to serve, top the cake with the shredded coconut or coconut chips and the shaved almonds.

Serves 8


source: themediterraneandish


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