Good evening friends,
This year, almost everyone has gone a little baking crazy, not to mention we’re half way through The Great British bake off… It’s hard not to bake up a storm each week.
Today I’m sharing one of my ultimate favourite desserts.
I’ve eaten and loved basbousa since I was a child, and no cake compares.
It’s sweet, simple and moreish.
Pre time – 20 minutes
Cooking time – 40 minutes
2½ cups coarse semolina
220 g(1 cup) caster sugar
75 g(½ cup) self-raising flour
200 thick yoghurt
200 unsalted butter, melted
1 tsp vanilla extract
25–30 blanched almonds
330 g(1½ cups) sugar
250 ml(1 cup) water
1 tsp lemon juice
1 tsp rosewater
Preheat the oven to 190°C. Mix the semolina, sugar, flour, yoghurt, melted butter and vanilla in a bowl.
If the mixture seems too thick, add a little milk, but it should still be fairly stiff.
Spread the mixture with your hands into a buttered 30 cm x 25 cm x 5 cm baking tray.
Cut it into diamond shapes, pressing hard.
Place an almond in the centre of each diamond.
Bake for 35–40 minutes or until golden brown.
Meanwhile, make the syrup. Place the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves.
Simmer for 5 minutes without stirring. Stir in the lemon juice and rosewater and remove from the heat.
Leave to cool.
Pour the syrup over the cake while the cake is still hot. Cool to serve.
Let me know if you try this recipe and what you think of it.