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BASBOUSA

 


✨BASBOUSA✨


Never made Basbousa before..? This foolproof eggless recipe is so soft and syrupy, you’ll never buy it again..!


Don’t lose this one..! Save it now so you can make it later..📌


BASBOUSA

@kizzy.cooks 


• 2 cups fine semolina

• 3/4 cup caster sugar

• 1 cup Greek yoghurt

• 1/2 cup neutral oil (vegetable, canola or sunflower)

• 1/2 cup desiccated coconut

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• Whole blanched almonds or pistachios, for decorating


SUGAR SYRUP


• 1 1/2 cups sugar

• 1 cup water

• 1 teaspoon lemon juice

• 1 tbsp orange blossom water

• 1 tbsp rose water 


Make the syrup first. Combine the sugar and water in a saucepan over medium heat and bring to the boil. Simmer for 10 minutes, stir in the lemon juice and orange blossom water and rose water then set aside to cool completely. In a large bowl, combine the semolina, sugar, coconut, baking powder and salt. Add the yoghurt, oil and vanilla. Stir until combined. The mixture should be thick and spreadable, not runny. Lightly grease a 23cm x 33cm baking dish. Spread the mixture evenly into the dish and smooth the surface with the back of a wet spoon. Leave the batter to rest for 30 minutes. This allows the semolina to absorb the liquid and helps the scored pattern stay neat during baking. Using a sharp knife, score into diamonds or squares. Press an almond or pistachio into the centre of each piece. Bake on the middle oven rack at: 170°C fan-forced in a light-coloured metal, glass or ceramic dish for 30–35 minutes, or until deep golden OR 160–165°C fan-forced if using a dark or black metal baking dish. Start checking from 25–28 minutes, as darker pans cook much faster. Remove the basbousa from the oven and immediately pour the cooled syrup evenly over the hot cake, paying extra attention to the scored lines. Leave to soak for at least 2 hours, or preferably overnight, before serving.


As always, enjoy..💁🏻‍♀️

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