Ingredients
-
-
1 1/2
-
1
-
2
-
3/4
-
1/4
-
1
-
1
-
1
-
4
-
2
-
-
3
-
3
-
1
Directions
Algerian Basboussa – Semolina Cake With Syrup, There are many, many versions of Basboussa ( and many spelling variations!) throughout the Arab world Some of these are a spongy cake-like texture & some are more of a grainy texture This Algerian version is more of a cake-like texture – which happens to be my favourite I absolutely love the addition of coconut in the recipe, it really adds something to the Basboussa This recipe is extremely simple to make & is delicious served with coffee or tea It is definitely a Ramadan staple in our home!, This recipe is absolutely AWESOME!!!!!!!! Thanks for sharing!, Yet another wonderful recipe from Um Safia! Delicious, moist, not overly sweet – and very delicate Yum!
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Steps
|
1
Done
|
Preheat the Oven to 180c Grease a Large Baking Dish (approx. 11" X7"). |
|
2
Done
|
in a Pan, Place the Sugar & Water from the 'syrup Ingredients', Bring to the Boil Then Simmer Until You Have a Pale Golden Colour. Remove from the Heat & Stir in the Lemon Juice & the Orange Flower Water. Set Aside to Cool, You Can Also Store This Syrup in the Fridge Until You Need to Use It. |
|
3
Done
|
Place All the Wet Ingredients in a Large Bowl & Using a Hand Mixer, Mix Until Creamy. Add the Dry Ingredients a Little at a Time & Mix Well. |
|
4
Done
|
Pour Into Your Baking Dish & Level Off the Surface With the Back of a Dessert Spoon or Palett Knife. With a Small Knife, Score the Surface Into Equal Squares or Diamonds & Place a Blanced Almond in the Centre of Each Square / Diamond. |
|
5
Done
|
Bake in the Oven Until Golden - This Will Take Approximately 30-40 Minutes. |
|
6
Done
|
Remove from the Oven & Cut Through the Scored Squares / Diamonds. Pour the Syrup Over the Top & Allow the Basboussa to Soak Up the Syrup Before Serving. It Is Best to Leave It For at Least 2 Hours For Best Results. |
