Egyptian basbousa cake with almonds and syrup

Name: Egyptian basbousa cake with almonds and syrup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 portions
Ingredients: 250 g wheat semolina; 100 g coconut; 150 g sugar; 2 pcs eggs; 100 g butter; 150 g plain yogurt; 1 teaspoon baking powder; 150 g sugar; 2 tablespoons lemon juice; 30 g almond flakes

Eduard LáskaBakedMoroccan Cuisine x se líbilo

Basbousa is one of the most beloved sweets across the entire Middle East, and in Egypt it appears at nearly every larger celebration. It is sweet and moist. The tender base of semolina and shredded coconut soaks up the sweet lemon syrup that is poured over the cake right after baking. Coconut lends it a gentle aroma. Almond flakes on top add crunch and a decorative finish. It is served cut into diamonds, warm or chilled, most often alongside a glass of sweet tea.

Příprava: 15min

Vaření: 35min

CELKOVÝ ČAS: 50min

Step by step process

Preparing the batter

1
Basbousa starts with the batter. In a bowl, combine the semolina, shredded coconut, sugar and baking powder. In a second bowl, beat the eggs with melted butter and plain yogurt. Fold the wet mixture into the dry one and mix into a smooth batter. Mix gently. Let it rest for 10 minutes so the semolina absorbs the moisture.

Baking

2
Preheat the oven to 180 °C and grease an approximately 20x30 cm pan with butter. Pour in the batter and spread it evenly. Work quickly. Press almond flakes into the surface so each future square has one in the center. Bake for 30 to 35 minutes until the top turns golden and a toothpick comes out clean.

Preparing the syrup

3
Meanwhile, prepare the syrup. In a small saucepan, combine the sugar, 150 ml of water and lemon juice. Bring to a boil and stir until the sugar dissolves. Do not rush. Simmer over low heat for another 5 minutes until the syrup slightly thickens. Then take it off the heat and let it cool a little.

Soaking with syrup

4
Cut the baked cake into squares or diamonds right away. While hot, pour the warm syrup evenly over it so it soaks in fast. Be patient. Let it rest for at least 15 minutes to absorb into the whole base. Serve at room temperature with tea or coffee.