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Semolina Cake Veg
CD CBF Egyptian 70mins
Egyptian Name: Basbousa
Makes 1 Cake Cold Vegetarian Nuts Cakes Baked
Fayre Pudding Egypt North Africa Nth African
Ingredients
100g/4oz Butter
50g/2oz Sugar
1 teasp Vanilla Extract
2 Eggs
400g/14oz fine Semolina
1 teasp Baking Powder
½ teasp Baking Soda
180ml/6fl.oz.Plain Yogurt
12 Blanched split Almonds
For the Syrup
400g/14oz Granulated Sugar
360ml/12fl.oz.Water
1 tbsp Lemon Juice
Instructions
1. Preheat the oven to 180C, 350F, gas Mark 4 and grease a 20x30cm/8x12-inches
baking tin.
2. Sift together the semolina, baking powder and baking soda twice into a mixing
bowl. Set aside.
3. Place the butter, sugar and vanilla in a large mixing bowl and cream together
until light and fluffy.
4. Add eggs one at a time beating well between each addition then add a little
of the yoghurt.
5. Fold the flour mixture into the egg mixture, a little at a time and
alternating with the remaining yogurt.
6. Transfer the batter into the baking pan and place the almonds across in rows.
Bake for 30-35 minutes until cake is cooked when tested with a toothpick which
should come out clean when pushed into the cake.
7. Meanwhile, make the syrup by placing the sugar, water and lemon juice in a
small saucepan. Bring to the boil, stirring constantly over medium heat. Boil
rapidly for 10 minutes, then remove from the heat and stand the pan in cold
water to cool it.
8. Once the cake is cooked, spoon cooled syrup over the hot cake then allow to
cool thoroughly.
9. Once cold, cut into diamond shapes or squares to serve.
Serve with Ushta or whipped cream. Can also be served as a dessert.
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