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Basbousa (Semolina and Almond Drizzle Cake)
Basbousa is a semolina cake that's soft, dense, and flecked with texture throughout. Traditionally, the cake pan is greased with tahini for a toasty crust.
👥 8 Servings👤 Salma Hage📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
- ●saucepan
📝 Preparation Steps
1
Heat the oven to 350°F or 180°C and grease an 8-inch (20-cm) square baking pan with the tahini.
2
Put all the dry ingredients for the cake into a large mixing bowl and mix to combine. Add the milk, yogurt, and melted butter, then use an electric whisk to beat until it forms a smooth, creamy batter.
3
Pour the batter into the prepared pan, then arrange the almonds in a 4 x 4 grid pattern on the cake, so that each slice will have an almond in the center when sliced. Bake in the hot oven for ⏱️ 40 minutes.
4
While the cake is cooking, make the syrup by putting all of the ingredients into a saucepan with ½ cup (4 fl. oz. or 120 ml) of water. Let the sugar dissolve over a moderate heat, then turn the heat up and boil until it has a syrupy consistency (about ⏱️ 10 minutes). Remove from the heat and allow to cool slightly.
5
Remove the cake from the oven and, while it’s still hot, pour the syrup all over it. Allow the cake to stand in the pan for ⏱️ 20 minutes to absorb the syrup, then slice into 16 squares and serve.
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