Traditionally for a special occasion, basbousa is a treat that can be found in all Arab countries. Azza Mustafa’s version is sweet and sticky with hints of citrus.
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Ingredients
For the syrup
- 450g caster sugar
- 2 tbsp lemon or orange juice
For the cake
- 110g butter, melted, plus extra for greasing
- 280ml full-fat greek yogurt
- 200g caster sugar
- 240g semolina
- 1 tbsp baking powder
You’ll also need
- 28cm x 18cm cake tin at least 6cm deep, greased with butter and lined with non-stick baking paper
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Method
- To make the syrup, put the sugar and 340ml cold water into a pan over a medium heat and let the sugar dissolve. Add the lemon or orange juice and bring to a boil. Once the syrup begins to boil, reduce the heat to low and simmer gently for 8-10 minutes. Remove from the heat.
- Heat the oven to 180°C/160°C fan/ gas 4. In a mixing bowl, combine the butter, yogurt and sugar using a metal spoon. In a separate large bowl, combine the semolina and baking powder. Carefully fold the butter mixture into the semolina until just combined.
- Pour the batter into the tin and bake for 25 minutes until golden and a skewer pushed into the middle comes out clean. Slowly pour the syrup over the cake until no more can be absorbed. Cool, then turn out onto a large plate or board. Cut into diamond shapes to serve.
Nutrition
- 332kcals Calories
- 8.3g (5.3g saturated) Fat
- 3.9g Protein
- 60.3g (47.3g sugars) Carbs
- 0.5g Fibre
- 0.4g Salt
For 14
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