Basbousa is a semolina cake that is traditionally flavoured with nuts and sugar water. A real favourite in Egypt especially around feast times.
It is a light and fluffy cake but laced with lots of sugar water making this a really sweet treat.
Semolina flour x 2 cups
Sugar x 1 ½ cups
Baking Powder x 2 tsp
Vanilla Extract x 1 tsp
Butter x 1 tbsp
Natural Yogurt x 1 ½ cups
Butter x 1 tsp
Tahina x 1 tsp
For sugar water
Sugar x 2 cups
Water x 1 cup
Rose Water x 2 tbsp
In a 26 inch shallow tin line the tin with the tsp of butter and then add the tahina on top of the butter as a double thickness layer this will also add extra flavour to your cake.
Pre heat oven to 180 degrees.
In a bowl add the semolina flour, sugar, vanilla extract and butter. Using your hands crumble the ingredients together until the mix resembles a bread crumb consistency.
Once all the dry ingredients are mixed add in the cup and a half of yogurt and mix. Once mixed well you should have a loose consistency to the batter. If your batter still looks a little thick then you can add a little more yogurt or if to runny add a little more semolina.
Add batter to your lined cake tin and with a metal spoon spread evenly round the tin. Once done add your nuts and coconut on top for decoration.
Then place in your pre heated oven.
In a saucepan add the sugar, rose water and water and gently heat up until the sugar has dissolved. Once done leave to cool.
Once your cake has reached a nice golden brown take out of the oven and prick the top of the cake with a cocktail stick and then pour the sugar water over the top.
It may feel like there is a lot of liquid, but this will sink into the cake.
Once cooked enjoy on its own or with some ice cream 😉