Basbousa Semolina and Coconut Cake
Ingredients
- 1 c coarse semolina
- 1/2 c desiccated coconut
- 1/2 c raw sugar
- 1/4 tsp salt
- 1/2 tbs baking powder
- 1/2 c butter or canola oil
- 170g (2/3 c) Greek yoghurt
- 1/2 tsp vanilla extract
- 1 tsp rose water - optional
- 1 tsp orange blossom water - optional
- A bit of tahini
- Blanched almonds
Preparation
In a bowl add all the dry ingredients and mix.
Add in the yoghurt, vanilla and rose & orange blossom water and stir to combine.
Pour in melted butter and stir, cover and let to rest for 20 mins.
Pre-heat oven 160°C
Prepare a baking tray by coating bottom and sides with tahini.
Pour in the batter. Wet hands with water and distribute evenly.
Using a sharp knife, cut into desired shapes. Place a blanched almond in the centre of each slice (or as you like to design it). Note: here I put the crushed pistachio and pecan AFTER baking the Basbousa, otherwise they would’ve burnt in the oven.
Bake for 18-20min until slightly risen and golden.
When done and while hot, pour room temperature simple sugar syrup or condensed milk over the cake to absorb fully. (If using condensed milk, cover cake for 10 mins after drizzle)
Allow to cool completely before serving.
