Tuesday, May 10, 2011
Basbousa ( Egyption Semolina Cake)
One of my closest friends studied in Egypt and she once brought this to one of our get to gethers during the month of ramadhan, the muslim fasting month. She sent me a recipe from the internet but somehow I forgot to save it and so had to search again for the recipe.
There were so many versions so I am not sure which one is the most authentic, but I am pretty sure this might come close to it.
I followed this recipe I found on the internet but have changed a few measurements such as reducing the amount of sugar and butter, and didnt use the cream. I forgot to add vanilla but even without it it still tasted great.
Recipe : Basbousa adapted from recipe land's basbousa with yogurt
1 cup sugar
1/3 cup water
Juice of 1/2 a lemon
1 stick cinamon
Cake batter :
about 175g butter, melted
1/2 cup sugar
1/2 cup plain full fat yogurt
1 1/4 cup semolina
1 tsp baking powder
Vanilla ( optional)
handful almonds, blanched in boiling water and skin removed
1. Preheat your oven to about 220 degree celsius
2. In a large mixing bowl , add your semolina, sugar, baking powder, stir in yogurt and butter. Mix well. Add vanilla if using. Pour the mixture in to a very lightly greased square baking tray and bake for about 45 minutes.
3. Half way through, take the tray out, run the knife through to make diamond shapes and place an almond on each diamond. Pop it back into the oven to finish baking, that is till nice and golden on top and a tooth pick comes out clean when inserted.
4. While the cake is being baked , make your sugar syrup, place sugar and water along with lemon juice and cinamon and bring to a boil till the sugar dissolves and becomes slightly thick. remove the cinamon stick.
5. Take the cake out once its golden and while its still hot pour the syrup all over the cake , leave to cool .
Serve by cutting out the diamond shapes you already made , enjoy!