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Delicious Basbousa Cake! An Amazing Middle Eastern Dessert!


Ingredients:

Syrup:

One cup(300 grams) sugar
One cup water
One slice of lemon

Cake Batter:

Three eggs (160 grams)
One tablespoon (15 grams) vanilla
A sprinkle of salt
One third cup (80 grams) sugar
Half a cup (125 ml) milk
Half a cup (125 ml) vegetable oil
Half a cup (140 ml) yogurt
One cup semolina
Half a cup (50 grams) coconut flakes
One cup (180 grams) all-purpose flour
One tablespoon baking powder
Topping and Decoration:

Additional coconut flakes for decoration
Instructions:

Step 1: Prepare the Syrup

In a small pot, combine one and a half cups of sugar, one and a half cups of water, and one slice of lemon.
Place the pot over medium heat and let it simmer for approximately 10 minutes, or until the sugar is completely dissolved and the syrup thickens slightly.
Remove the pot from the heat and set it aside to cool.

Step 2: Preparing the Cake Batter

Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius) and grease a baking pan with butter or ghee.
In a large kneading bowl, crack in three eggs and add one tablespoon of vanilla. Mix them together.
Sprinkle a pinch of salt into the egg mixture and add one third cup of sugar. Mix well.
Pour in half a cup of milk, half a cup of vegetable oil, and half a cup of yogurt. Stir until all the ingredients are well combined.
Add one cup of semolina, half a cup of coconut flakes, one cup of all-purpose flour, and one tablespoon of baking powder. Mix thoroughly until the batter becomes smooth and lump-free.

Step 3: Baking the Basbousa Cake

Pour the cake batter into the greased baking pan, spreading it evenly.
Place the pan in the preheated oven and bake using the bottom heat only until the cake starts to brown from the edges. This usually takes about 20-25 minutes.
Once the edges are golden brown, switch the oven setting to the top heat or broiler to brown the top of the cake. Keep a close eye on it to prevent burning.
Remove the cake from the oven and let it cool slightly.
Step 4: Adding the Syrup and Final Touches

While the cake is still hot, cut it into small square or diamond shapes using a sharp knife.
Pour the cooled syrup over the hot cake, allowing it to soak in. Ensure that the syrup covers the entire cake evenly.
Allow the cake to cool completely to room temperature, giving it ample time for the syrup to be absorbed.
Once cooled, decorate the Basbousa cake with a sprinkle of coconut flakes.


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