Basbousa is a middle-eastern cake made with semolina / suji, almonds & coconut. The cake is first baked and then a sugar syrup is drizzled on top.
- PREP TIME: 15 minutes
- COOK TIME: 45 minutes
- SERVINGS: 8 persons
- ½ cup plus 2 tablespoons unsalted butter
- 1 cup sugar
- 1 cup plain yogurt
- 1 cup fine sooji / semolina
- ⅓ cup milk
- 1 teaspoon baking powder
- ¼ cup shredded coconut
- ¼ cup sliced almonds
- 1½ cup sugar
- 2 cups water
- ½ stick cinnamon / daal chini
- ¼ teaspoon lemon juice
- 1. Preheat the oven to 180 degrees centigrade.
- 2. Place the butter in a small bowl and melt in the microwave or on the stove.
- 3. In a large mixing bowl, combine together the sugar and yogurt. Now add in the semolina / suji, baking powder and milk. Finally stir in the melted butter making sure the butter is well absorbed.
- 4. Transfer the semolina mixture into a lightly greased 9"-round cake pan or baking dish. Bake in the pre-heated oven for about 40-45 minutes.
- 5. While the cake is baking, prepare the cinnamon simple syrup. In a small sauce pan or pot, combine the sugar, water and cinnamon stick. Bring to a boil on high heat, stirring until sugar dissolves. Turn heat to low and let cook for a few minutes until the syrup thickens. Remove from heat and stir in the lemon juice. Let cool completely, then remove the cinnamon stick.
- 6. As soon as the basbousa is removed from the oven, pour the cool syrup on the hot basbousa. Let cool completely; syrup must be absorbed into the cake. For best result, let it sit for 1 hour before serving.
- 7. When ready to serve, top the cake with coconut & almonds.