Just made this delish cake for the family the other day and it turned out super amazing. It was my first time baking this Egyptian type sweet dish and baking a cake that uses SEMOLINA. I simply loved it!
It's so moist on the inside and a bit crunchy with the nuts on the outside and the infusion of lime and honey (which i replaced with sugar here) was divine in taste and aroma.
I WILL DEFINITELY MAKE THI AGAIN and RECOMMEND ALL OF YOU TO MAKE IT TOO!
* 7 tbsp unsalted butter
* 3/4 cup superfine sugar
* 1 tsp vanilla extract
* 2 medium eggs
* 12-1/2 oz (2 cups) semolina
* 1-1/2 tsp baking powder
* 3/4 cup yogurt
* 2 oz (1/2 cup) blanched almonds
* 16 fl oz (2 cups) water
* 2 cups superfine sugar (or honey 1 cup)
* 1 tsp lemon juice
Preheat the oven to 375°F. Start by making the batter. In a large bowl, beat the butter, sugar and vanilla until light and fluffy. Add the eggs and beat well. Gradually blend in the semolina and the baking powder. Add the yogurt and mix well until the batter is smooth. Spread the batter into a greased 12-inch round oven=proof pan. Cut into diamond shapes and place an almond in the center of each diamond. Bake for about 35 minutes, until a knife inserted in the center comes out clean.
In the meantime, make the sugar syrup: In a saucepan, bring the water and sugar to a boil, then add the lemon juice and reduce the heat. Simmer, uncovered, for 10 minutes, then remove from heat and allow to cool.
When the cake is cooked, remove it from the oven and pour the cooled syrup over the hot cake. Cool, cut and store in an airtight container.
Serves: 6 - 8
WHAT IS BASBOUSA?
Basbousa (Arabic), revani (Turkish) or ravani and revani (Greek ραβανί and ρεβανί) is a sweet cake made of a semolina soaked in syrup. Coconut is a popular addition to the cake. Although Greeks of Southern Greeks call it ravani, in the north it is called revani, as in Turkish, specifically in the town of Veria where it is the traditional dessert for many years.
WHAT IS SEMOLINA?
FIND OUT HERE