Basbousa

Name: Basbousa
Prep time: 20 min
Cook time: 35 min
Total time: 145 min
Yield: 12
Cuisine: Soudan
Ingredients: 250 g medium wheat semolina; 50 g unsweetened desiccated coconut; 200 g pasteurised full-fat plain yoghurt; 70 g unsalted butter, 5 g reserved for tin; 40 g sugar for batter; 100 g sugar for syrup; 150 ml drinking water for syrup; 15 ml lemon juice; 5 ml food-grade orange blossom water; 6 g baking powder; 12 blanched almonds, about 15 g; Pinch of salt

🍰 Twelve small portions of yoghurt semolina coconut cake with measured orange blossom syrup.

Ingredients

250 g medium wheat semolina
50 g unsweetened desiccated coconut
200 g pasteurised full-fat plain yoghurt
70 g unsalted butter, 5 g reserved for tin
40 g sugar for batter
100 g sugar for syrup
150 ml drinking water for syrup
15 ml lemon juice
5 ml food-grade orange blossom water
6 g baking powder
12 blanched almonds, about 15 g
Pinch of salt

Preparation

Mix semolina, coconut, baking powder, 40 g sugar and salt. Fold in 65 g melted cooled butter and yoghurt without lengthy beating.

Grease a 20 cm square tin with reserved 5 g butter, spread batter and hydrate thirty minutes in refrigerator.

Meanwhile simmer syrup sugar, water and lemon five minutes; turn off heat, add orange blossom water and cool.

Preheat conventional oven 180 °C. Mark twelve portions and centre an almond on each.

Bake about thirty minutes until golden and centre set; extend slightly if raw batter remains.

Recut hot cake and gradually pour all cooled syrup over it. Let absorb and cool about one hour.

Serve one of twelve small portions; accompaniments excluded.