Ingredients
- 3 cups of coarse Semolina (batter)
- 1 and a half cups of desiccated coconut (coarse coconut powder) (batter)
- 1 cup of self-rising flour (batter)
- 2 cups of plain yogurts (batter)
- 2 tsp of baking powder (batter)
- few drops of almond extract (optional) (batter)
- 250 grms of melted unsalted butter (batter)
- 3 eggs (batter)
- 1/4 cups of liquid milk (batter)
- 3/4 cups of sugar (batter)
- 1 and a half cups of sugar (syrup)
- 2 cups of water (syrup)
- 2 to 4 drops of lemon juice (syrup)
- 3 tbsp of orange blossom water or rose water if blossoms isn't handy (syrup)
Directions
- Mix everything for batter together until well combined and a gloopy and thick batter is obtained.
- In a baking tray spread unsalted melted butter evenly add few tbsp of semolina and make sure the butter is covered. This step prevents the Basboussa from sticking and gives a Nice bottom crust. Pour the Basboussa batter onto the tray and spread evenly with the help of a knife, make diagonal marks on top of the Basboussa batter. (This is to just give you a guide to cut the cake once it's done baking). Add whole Blanche Almonds in every diamond shape. Bake for 40mins in 170c preheated oven.
- Syrup. Whist the Basboussa is baking the oven, make the syrup, add everything to boil on medium to high heat for 10 mins., remove and set aside.
- After 40 mins basboussa baking, remove from the oven and straight away pour the syrup on top. Make sure the syrup is evenly poured. Cover with aluminum foil and add it again in the oven, bake for 15mins on 180c.
- Remove and let cool completely, cut and serve.