Basbousa: Semolina Cake
Cake:
125g Butter
1 tsp Vanilla essence
2 cups Semolina
¾ cup Brown Sugar
¾ cup Low fat sour cream
1 tsp Baking Powder
1 tsp Baking soda
2 Eggs
¼ cup Blanched Almonds
Syrup:
1 ½ cups Castor Sugar
1 cup Water
1 Lemon (juice only)
1 tsp Honey
Method:
1. Preheat oven to 180C, line lamington tin with bake paper.
2. Cream Butter and Sugar until mixture turns pale, gradually add eggs and vanilla essence.
3. Sift semolina, baking powder and baking soda into butter mixture and combine, stir in the sour cream and mix thoroughly.
4. Pour into prepared tin and smooth out with a spoon.
5. Divide cake into even squares with a butter knife and position an almond in the centre of some of the squares. Bake for 25-30 minutes until golden and skewer comes out clean.
6. While cake is baking prepare syrup; combine water sugar and lemon juice in a saucepan and bring to the boil, turn heat down add honey and continue boiling gently for 8-10 minutes. Remove from heat.
7. When cake is cooked pour syrup evenly over the cake until all of the syrup is absorbed, allow the cake to cool slightly before serving.
125g Butter
1 tsp Vanilla essence
2 cups Semolina
¾ cup Brown Sugar
¾ cup Low fat sour cream
1 tsp Baking Powder
1 tsp Baking soda
2 Eggs
¼ cup Blanched Almonds
Syrup:
1 ½ cups Castor Sugar
1 cup Water
1 Lemon (juice only)
1 tsp Honey
Method:
1. Preheat oven to 180C, line lamington tin with bake paper.
2. Cream Butter and Sugar until mixture turns pale, gradually add eggs and vanilla essence.
3. Sift semolina, baking powder and baking soda into butter mixture and combine, stir in the sour cream and mix thoroughly.
4. Pour into prepared tin and smooth out with a spoon.
5. Divide cake into even squares with a butter knife and position an almond in the centre of some of the squares. Bake for 25-30 minutes until golden and skewer comes out clean.
6. While cake is baking prepare syrup; combine water sugar and lemon juice in a saucepan and bring to the boil, turn heat down add honey and continue boiling gently for 8-10 minutes. Remove from heat.
7. When cake is cooked pour syrup evenly over the cake until all of the syrup is absorbed, allow the cake to cool slightly before serving.