Table for TwoBasbousa
A golden semolina and coconut cake soaked in fragrant syrup and topped with almonds.
Photo: Mohammad Fahim / Unsplash
⏱ 50 min📶 Easy👫 Serves 2🥬 Vegetarian☪ Muslim-friendly
Ingredients (for 2)
- Fine semolina, 200 g
- Desiccated coconut, 30 g
- Sugar, 80 g
- Plain yogurt, 150 g
- Butter, 80 g, melted
- Baking powder, 1 tsp
- Blanched almonds, 16
- Sugar for the syrup, 150 g
- Water, 150 ml
- Lemon juice, 1 tsp
- Rose or orange blossom water, 1 tsp (optional)
Steps
- Simmer the syrup sugar and water for 8 minutes, add the lemon juice and blossom water, and let it cool.
- Heat the oven to 180°C. Mix the semolina, coconut, sugar and baking powder, then stir in the yogurt and melted butter.
- Press into a small greased baking dish, score into diamonds and press an almond into each one.
- Bake for about 30 minutes, until deep golden.
- Pour the cool syrup over the hot cake and let it soak for at least 15 minutes before cutting.
Cook it together: One makes the syrup, the other mixes the batter — and you take turns placing the almonds.
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