Basbousa-Egyptian Cakes
From sm8085 13 years ago
- 50 mins to make
- Serves ??
Middle eastern desserts are to die for. This one's specially dedicated to Canullia who has just joined GR and likes Egyptian food...I've nicked this recipe from Food Safari...making one little change...i'm substituting the almonds with pistachios
Ingredients
- 2 ½ cups coarse semolina shopping list
- 1 cup desiccated coconut shopping list
- 1 cup caster sugar shopping list
- ½ cup self-raising flour shopping list
- 200g thick yoghurt shopping list
- 200g unsalted butter, melted shopping list
- 1 tsp vanilla extract shopping list
- approx 25 blanched pistachios (or almonds or cashews) shopping list
- milk if needed shopping list
- Syrup: shopping list
- 1 ½ cups caster sugar shopping list
- 1 cup water shopping list
- 1 tsp lemon juice shopping list
- 1 tsp rosewater shopping list
How to make it
- Mix the semolina, coconut, sugar, flour, yoghurt,melted butter and vanilla in a bowl. If the mixture is too thick, add a little milk. Spread in a greased baking tray and cut into diamond shapes. Place one blanched pistachio in the centre of each diamond. Bake in an oven at 190C for 35-40 min until golden brown.
- Syrup
- Meanwhile, stir sugar and water until sugar dissolves, then simmer for 5 minutes. Stir in the lemon juice and rosewater. Remove from the heat and leave to cool.
- Pour the syrup over the cake while the cake is still hot and let it stand until it reaches room temperature. Serve.
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" It was excellent "