Basboussa: semolina cake with syrup
Ingredients
3 cups semolina (Suji)
1 cup sugar
½ cup grated coconut
1 cup plain yogurt
1 tsp baking powder and 1 tsp baking soda
Blanched almonds
2 cups sugar
1 1/3 cups water
5 drops fresh lemon juice
Method:
Preheat the oven to 180˚C. In a bowl combine all the ingredients (semolina, sugar, coconut, yoghurt, baking powder, and baking soda) and stir until mixed properly.
Grease a baking pan and pour batter on it; decorate the surface with blanched almonds and let it stand for 2 hours. Bake until golden (about 30 minutes). Remove from oven and pour warm syrup on the preparation and return the pan to the oven for 5 minutes.
For the syrup
Prepare syrup by putting the sugar and water in a heavy saucepan. Bring to a boil while constantly stirring to dissolve the sugar. Let it boil until it becomes clear. Add few drops of lemon and let it boil for a minutes or so.
Serving:
Allow to cool, then cut into squares, setting the almonds in each wedge.
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