baking · vegetarian
Basbousa
Syrup-soaked semolina coconut cake with yogurt, topped with almonds.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, wheat and tree nuts.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Make syrup, simmer 10 minutes and cool.
-
2
Mix semolina, coconut, sugar and baking powder; stir in yogurt and butter (don't overmix).
-
3
Spread in a buttered pan, score diamonds and press an almond into each.
-
4
Bake at 190°C (375°F) for 30–35 minutes until golden.
-
5
Pour cool syrup over the hot cake and let soak before cutting.
