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Middle Eastern · Dessert
Basbousa Egyptian Semolina Cake
A tender yoghurt and semolina cake studded with almonds, baked golden and soaked in lemony syrup while still hot. Cut into diamonds and serve with whipped cream if you like.
- YieldServes 8 (one 20 x 30 cm cake, 28 small pieces)
- Hands-on45 min
- Total2 h 17 min
- Difficulty
Ingredients
- 125 gunsalted butter, softened
- 170 gcaster sugar
- 1 tspvanilla extract
- 2eggs
- 250 gfine semolina
- 1 tspbaking powder
- ½ tspbaking soda
- 185 gplain yoghurt
- 28blanched split almonds
Syrup
- 440 gsugar
- 375 mlwater
- 1 tbsplemon juice
To serve
- to tastewhipped cream, thickoptional
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