Zutaten für Algerian Basboussa Semolina Cake With Syrup
- 1 cup semolina
- for dusting the pan
- 1 teaspoon baking powder
- ½ cup shredded coconut
- ½ cup granulated sugar (for cake) + 1 cup granulated sugar (for syrup)
- ½ cup sunflower oil
- 2 tablespoons fresh lemon juice (for syrup)
- ½ cup plain yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup water (for syrup)
- 1 teaspoon orange flower water (optional, for syrup)
- 2 tablespoons fresh lemon juice (for syrup)
- whole blanched almonds (optional, for garnish)
- ½ cup melted butter
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Zubereitung von Algerian Basboussa Semolina Cake With Syrup
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together melted butter, 1 cup sugar, eggs, and vanilla extract until well combined.
- In a separate bowl, combine semolina, baking powder, and shredded coconut.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the syrup: In a saucepan, combine 1 cup sugar, ½ cup water, and 2 tablespoons of lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes, or until slightly thickened.
- Once the cake is baked, let it cool slightly before pouring the warm syrup evenly over the top.
- Let the basboussa soak up the syrup for at least 30 minutes before cutting and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
2669g
Fat
384g
Carbs
321g
