🎂🍰 Basbousa 🍰🎂(Semolina Cake)

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, 🎂🍰 Basbousa 🍰🎂(Semolina Cake). It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from 🎂🍰 Basbousa 🍰🎂(Semolina Cake), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 🎂🍰 Basbousa 🍰🎂(Semolina Cake) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make 🎂🍰 Basbousa 🍰🎂(Semolina Cake) is 24 people. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can have 🎂🍰 Basbousa 🍰🎂(Semolina Cake) using 9 ingredients and 5 steps. Here is how you can achieve that.

This is a traditional #Middle #Eastern sweet cake that originated in Egypt,
also known as hareesa or revani, is made from semolina soaked in syrup. This lower-fat version is perfect for Iftar!

Ingredients and spices that need to be Get to make 🎂🍰 Basbousa 🍰🎂(Semolina Cake):

1. 225 g (8 oz) semolina 225 g (8 oz) sugar
2. 340 g (12 fl oz) thick or Greek yoghurt
3. 50 g (2 oz) or 4 tbsp) melted butter
4. 24 blanched almonds
5. 1 tsp baking soda
6. 50 g (2 oz) or 4 tbsp) dessicated coconut (optional)
7. For the syrup
8. 225 g (8 oz) sugar Juice of 1 lemon
9. 1/4 tsp rose water or orange water (optional)

Instructions to make to make 🎂🍰 Basbousa 🍰🎂(Semolina Cake)

1. Begin by making the syrup. Put 350 ml (12 fl oz) of water in a pan and add the sugar and lemon juice. Bring to the boil with stirring.
   Boil the sugar solution vigorously with stirring for 8-10 minutes until the solution starts to look a little syrupy (110°C or 230°F on a candy thermometer). Turn off the heat, carefully stir in the rose water, then leave to cool.
2. Put the sugar, semolina and baking soda in a large bowl. Mix well.
   Beat the yoghurt into the mixture, followed by the melted butter.
   Pour the mixture into a greased 12″ x 8″ (30 cm x 20 cm) baking tray and bake at 180°C for 15 minutes.
   Remove the cake from the oven and press the almonds into the sponge so that when you come to cut the cake each piece will have a single almond at the centre. Return to the oven and bake at 180° for a further 20-25 minutes.
3. Remove the cake from the oven and allow to cool for 10 minutes. Turn the cake out (it’s best to use two chopping boards for this) and cut the cake into 24 pieces. Return the cake to the baking tray.
   Drizzle the syrup over the cake in three batches, allowing each batch to soak into the cake before adding the next. Leave for 2-4 hours to allow the syrup to infuse evenly throughout the cake.
4. #Tips:
   
   You can, of course, use other nuts as decoration. Pistachio or walnuts are common. You can also add in a few tbsp of dessicated coconut if you wish.
   
   If your cake starts to burn simply place a sheet of baking foil on the top.
5. 

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