Basbousa - Egyptian Coconut Semolina Cake

Name: Basbousa - Egyptian Coconut Semolina Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 portions
Cuisine: egyptienne
Ingredients: 250 g fine semolina; 200 g shredded coconut; 100 g white sugar; 12 piece whole blanched almonds; 150 ml milk; 80 g melted butter; 1 tsp baking powder; 400 ml water; 1 piece fresh lemon; 1 piece cinnamon stick; 3 piece whole cloves; 0.5 tsp vanilla; 0.25 tsp salt

Temps

45 min

Difficulté

facile

Ingrédients

Budget

~8-12 €

Valeurs nutritionnelles

Score santé

Bon · /100

220 kcal

par portion

3 gProtéines

10 gLipides

30 gGlucides

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12pers.

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Etapes

1
Mix the semolina, coconut, sugar, baking powder, and salt in a bowl.
3 min
2
Add the milk and melted butter, mix until you have a wet and homogeneous dough.
3 min
3
Pour the dough into a lightly buttered rectangular baking pan and smooth the surface.
2 min
4
Cut the dough into diamonds or squares and top each piece with a whole blanched almond.
3 min
5
Bake at 190°C for 25-30 minutes until the top is golden.
28 min
6
Meanwhile, prepare the syrup by boiling water with sugar (add an additional 100 g for extra sweetness if desired), add the cinnamon stick, cloves, and lemon juice.
10 min
7
Let the syrup simmer for 10 minutes, then let it cool. Remove the spices.
10 min
8
Remove the cake from the oven and immediately pour the hot syrup over it. Let cool completely before serving.
30 min