Middle_Eastern
Middle Eastern - Desserts and Sweets
Egyptian Basbousa (Semolina Cake) (Style 3)
Chef's Menu Description
Layers of crisp golden filo pastry or delicate semolina cake, soaked in aromatic orange blossom honey syrup and crowned with crushed pistachios.
Ingredients
- • 2 cups coarse semolina
- • 1 cup plain yogurt
- • 3/4 cup sugar
- • 100g unsalted butter, melted
- • 1 tsp baking powder
- • 1/2 cup desiccated coconut
- • 25g blanched almonds
- • 1 cup sugar
- • 1 tbsp lemon juice
Preparation Steps
1
Phase 1
Simmer the cup of sugar with 1/2 cup water and the lemon juice for 8 minutes; keep warm.
2
Phase 2
Mix the semolina, yogurt, 3/4 cup sugar, melted butter, baking powder, and coconut into a thick batter.
3
Phase 3
Let the batter sit for 20 minutes so the semolina hydrates.
4
Phase 4
Spread the batter in a buttered rectangular tray, level the surface, and score it into squares.
5
Phase 5
Press an almond into each square and bake at 180C for 35-40 minutes until golden.
6
Phase 6
Cut through the scored lines and pour the warm syrup evenly over the hot cake; rest until absorbed before serving.