Dessert
Basbousa (Semolina Syrup Cake)
About
The classic Egyptian semolina cake, tender and moist from a hot sugar syrup poured over the moment it leaves the oven, cut into diamonds and topped with almonds.
Equipment
- Square baking tin
- Two bowls
- Saucepan
- Whisk
Ingredients
Coarse semolina2 cups
Sugar¾ cup
Yoghurt1 cup
Melted butter or ghee½ cup
Desiccated coconut (optional)½ cup
Baking powder1 tsp
Whole almonds (to decorate)16
Sugar (for syrup)1½ cups
Water (for syrup)1 cup
Lemon juice1 tbsp
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