Ingredientes para Basboosa Haressa Semolina Cake
- 1 heaped cup (approximately 150g) coarse semolina
- 1 cup plain yogurt
- 1/2 cup granulated sugar (for batter)
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- blanched almonds, for garnish
- 1 cup granulated sugar (for syrup)
- 1 cup water
- 1 teaspoon fresh lemon juice
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Cómo preparar Basboosa Haressa Semolina Cake
- **Prepare the Syrup:** In a saucepan, combine 1 cup of water and 1 cup of granulated sugar. Bring to a boil over medium heat, stirring until sugar dissolves.
- **Simmer the Syrup:** Reduce heat to low and simmer for 10-12 minutes, or until the syrup thickens and reaches a light syrupy consistency.
- **Add Lemon Zest:** Remove from heat and stir in 1 teaspoon of fresh lemon juice. Set aside to cool completely.
- **Prepare the Batter:** In a large bowl, whisk together 1 heaped cup (approximately 150g) coarse semolina, 1 cup plain yogurt, ½ cup granulated sugar, 1 teaspoon baking powder, and ¼ cup vegetable oil until well combined.
- **Bake the Cake:** Pour the batter into a greased 9x12 inch baking dish. Bake in a preheated oven at 200°F (93°C) for 30-40 minutes, or until the cake is golden brown and set.
- **Cut and Garnish:** Once cooled slightly, cut the cake diagonally into small diamond shapes. Top each square with a blanched almond.
- **Grill for Golden Perfection:** Broil for 3-4 minutes, watching carefully, until the almonds are lightly golden brown.
- **Syrup Infusion:** Pour the cooled syrup evenly over the warm cake. Let it sit in the dish to absorb the syrup completely.
- **Cool and Serve:** Allow the Basboosa to cool completely in the dish before serving. This prevents it from crumbling.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
332g
Fat
23g
Carbs
34g
