Basbousa- Somalia #10

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Basbousa- Somalia # 10 A cake made with fine semolina, unsweetened coconut and soaked in a sweet syrup.

Cake:
2 c. fine semolina
2 c. all-purpose flour
2 c. sugar
2 c. dried, unsweetened coconut
1 tsp. kosher salt
1 c. plain whole milk yogurt
3 eggs
2 tsp. baking powder
2 tsp. vanilla extract
1/2 cup shelled pistachios
  1. Preheat oven 350F.
  2. Grease a 9"x13", line with parchment paper.
  3. In a large bowl combine all of the ingredients. It will form a thick batter.
  4. Press batter into pan.
  5. Bake 20-25 mins. or until center is set.
  6. Turn the oven to broil and cook cake 3-4 more minutes to brown the top of the cake. (Watch closely, it might burn)
  7. Cool cake for 15-20 mins.
Sugar Syrup:
1-1/4 c. sugar
1-1/4 c. water
1 tsp. lemon juice
  1. In a saucepan, combine the sugar and water over high heat.
  2. Boil until the sugar is dissolved.
  3. Add the lemon juice.
  4. Slightly cool syrup.
  5. Slowly pour the syrup over the cake until completely absorbed.
To serve, cut into pieces and garnish each with the coconut and pistachios.

Results: Wow! Delicious and easy. A 1- bowl cake batter. Using parchment paper made it very easy to lift the cake out of the pan. I used Alabama King Fine Ground Corn Meal for the semolina. Finding dried, unsweetened coconut may present a challenge but sweetened coconut would be too sweet.
Pouring the syrup on the cake can get messy. I started by brushing it on and waiting a few minutes before adding more. Towards the end I poured the syrup on top and it ran off the side and the board I had the cake on. So heads up.

Bottom Line: This one is a keeper. Family and friends really enjoyed this cake. We all expected it to be really sweet but it wasn't. I hope you will try it.

Please share this blog with family and friends. Thanks


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