Coconut Basbousa- Syrup Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Another Middle-Eastern syrup cake , easy to make and great with coffee. A variety of recipes exist; this one with oil, others made with butter. All are sweet and delicious and realy very easy to make and look impressive. Read more . ( that one has a sweet wine syrup and made with more eggs etc. ) Both versions are great. They freeze well, extremely moist with great flavvor . Ingredients:
1 cup sugar |
1 cup coconut flakes ( see note ) |
1 cup plain or vanilla yoghurt ( i have even used flavored yoghurt like lemon,) |
1 cup vegetable oil |
1 1/4 cups semolina flour |
2 eggs |
2 tsp baking powder |
1 cup heavy cream or thick buttermilk |
syrup |
1 1/2 cup water |
1/2 cup sugar |
few drops of: fresh lemon juice or orange flower water or rose water or almond extract |
garnish: almonds |
Directions:
1. Prepare syrup ahead of time
2. Boil sugar and water until syrupy and coats back of a spoon.
3. Remove from heat and add flavoring if desired. Cool
4. Syrup recipe may be doubled if you want your cake drenched in syrup !
5. I prefer moist cake and not drenched
6. Meanwhile prepare cake.
7. Into a large mixing bowl, place all cake ingredients.
8. Whisk well to combine smoothly
9. In a large round cake pan ( I use 10 inch pan ) place batter and decorate top with almonds.
10. Bake in a 350F preheat oven until golden and set, anywhere from 30 to 45 minutes.
11. Remove from oven and pour syrup over cake.
12. Let cool completely
13. Note: Semolina flour and coconut flakes ( not shredded coconut ) can be gotton from Mid-East/Indian grocers or even natural food stores.
14. I have frozen these cakes too with sucess.
15. When using the buttermilk use 1 tsp baking soda and 1 tsp baking powder instead of 2 tsp baking powder
16. These also can be baked individually into paper line cupcake/muffin tins
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