Equipment
Ingredients
For the semolina cake
- 300 g Durum wheat semolina
- 100 g Soft wheat semolina
- 100 g Sugar
- 100 g Coconut flakes
- 150 g Butter melted
- 250 g Yogurt (natural, 3.5%)
- 20 blanched almonds
- 2 Eggs
- 2 TSP Vanilla extract
- 2 TSP Baking powder
- 1 Lemon Grate peel
- 1 pinch Salt
For the syrup
- 200 ml Water
- 200 g Sugar
- 1 TBSP Rose water
- 1 TSP Lemon juice
Zubereitung
Syrup
- Mix the sugar, water and lemon juice in a saucepan until the sugar has dissolved.
- Let it simmer for about 10 minutes.
- Stir in the rose water and leave the syrup to cool.
Basbousa
- Put the semolina, baking powder, sugar, grated coconut and salt in a bowl and mix everything together.
- Add the yoghurt, butter, eggs, lemon zest and vanilla extract and mix to a light batter.
- Pour the batter into the cake tin and place in the fridge for approx. 45 minutes.
- Preheat the oven to 170°C.
- The semolina cake has set a little in the fridge and you can now cut it into squares.
- Press a blanched almond into the centre of each square (blanch = boil almond briefly in water, rinse in cold water and remove skin).
- Place the semolina cake in the preheated oven for 30 minutes.
- After the cake has finished baking, immediately baste it with the cooled syrup and leave it to infuse for 1 hour.
- Optionally, you can sprinkle the cake with a few coconut flakes.
Notes
*Recipe contains affiliate links.
Nährwerte
Calories: 4458kcal | Carbohydrates: 632g | Protein: 81g | Fat: 188g | Saturated Fat: 116g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 46g | Trans Fat: 5g | Cholesterol: 682mg | Sodium: 2182mg | Potassium: 1936mg | Fiber: 30g | Sugar: 322g | Vitamin A: 4496IU | Vitamin C: 62mg | Calcium: 555mg | Iron: 23mg