Thursday, September 13, 2007

Basbousa-egyptian semolina cake

Basbousa -Egyptian Semolina Cake. The combination of lemon and almonds brings the Middle East into your home.


Batter 7 tbsp unsalted butter

3/4 cup superfine sugar

1 tsp vanilla extract

2 medium eggs

12-1/2 oz (2 cups) semolina

1-1/2 tsp baking powder

3/4 cup yogurt

2 oz (1/2 cup) blanched almonds
Sugar Syrup16 fl oz (2 cups)water

2 cups superfine sugar

1 tsp lemon juice


Preheat the oven to 375°F. Start by making the batter. In a large bowl, beat the butter, sugar and vanilla until light and fluffy. Add the eggs and beat well. Gradually blend in the semolina and the baking powder. Add the yogurt and mix well until the batter is smooth. Spread the batter into a greased Pyrex glasses pan. place an almond in the center of each diamond. Bake for about 20 minutes, until a knife inserted in the center comes out clean.In the meantime, make the sugar syrup: In a saucepan, bring the water and sugar to a boil, then add the lemon juice and reduce the heat.Simmer, uncovered, for 10 minutes, then remove from heat and allow to cool.When the cake is cooked, remove it from the oven and pour the cooled syrup over the hot cake. Cool, cut and store in an airtight container.


Anonymous said...

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Everything4sweets said...

Thanks for your nice comment :), I am really glad you like it, Merry christmas to you.

Anonymous said...

Hello , it is really a nice recipy!!
I am an egyptian , actually I have the original recipe for basboussa!!would you like me to share it with you!!!
Have a nice day!!

Everything4sweets said...

Hi Chahira, thank you for stopping by my blog, yes offcourse I would like your original recipe for basboussa, thanks again :)