Basbousa (sweet semolina cake)
- September 2016
- Serves 12-14
- Hands-on time 15 min, oven time 25 min
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.
- 8.3g (5.3g saturated)
- 60.3g (47.3g sugars)
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
- 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.
It might look like there is far too much syrup but the cake will absorb it all.
Make up to 24 hours ahead and store somewhere cool, well covered.
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