Basbousa (Semolina Cake)
-----JUDI M. PHELPS-----
Fine semolina (farina)
Bicarbonate of soda
blanched and split
Cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time and beat well. Sift semolina, baking powder and soda twice. Fold into butter mixture alternately with yogurt.
Spread batter into a greased 8 x 12 inch cake pan and place almonds on top in rows (4 across and 7 down). Arrange evenly so that when cake is cut, an almond will be centered on each piece.
Bake in a moderate oven for 30-35 minutes until cake is cooked when tested. While cake cooks, make syrup.
SYRUP: Dissolve sugar in water over medium heat, add lemon juice and bring to the boil. Boil rapidly for 10 minutes and then cool by standing pan in cold water.
When cake is cooked, spoon cooled syrup over the hot cake. Cool thoroughly and cut into diamond shapes or squares to serve.
Clotted cream (ushta) or thick whipped cream may be served with basbousa.
Source: The Complete Middle East Cookbook by Tessa Mallos.
Shared and MM by Judi M. Phelps, Forum Coordinator, alt.creative-cook and alt.creative-cooking.
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