A delicious Egyptian Semolina cake soaked in a delicate syrup. Beautifully golden, tasty, elegant and a favorite among Middle Eastern sweets!
Basbousa
2 cups course semolina 1 cup caster sugar 1 cup desiccated coconut 1/2 cup flour 3/4 teaspoon baking powder 1/8 teaspoon salt 200g lite sour cream 200g unsalted butter melted 1 teaspoon vanilla essence
Blanched almonds or almond slices
Using your hands mix mixture together. Should be thick and stiff. Place into large baking tray and press down with hands. Cut into diamonds and place a blanched almond on each diamond. Bake for 35 minutes at 180˚c or until top is golden brown.
Simple Arab Syrup
1 cup sugar 1/2 cup water 1 teaspoon lemon juice 1 teaspoon rose water
Add all ingredients to a small pot. Place on medium heat and cook till sugar has completely dissolved. Pour into glass jar. Set aside.
Remove basbousa from oven and pour over syrup to soak.
Wait at least 30 minutes before serving.
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