Coconut Basbousa- Syrup CakeFrom midgelet 8 years ago
- 1 cup sugar shopping list
- 1 cup coconut flakes ( see note ) shopping list
- 1 cup plain or vanilla yoghurt ( I have even used flavored yoghurt like lemon,) shopping list
- 1 cup vegetable oil shopping list
- 1 1/4 cups semolina flour shopping list
- 2 eggs shopping list
- 2 tsp baking powder shopping list
- 1 cup heavy cream or thick buttermilk shopping list
- Syrup: shopping list
- 1 1/2 cup water shopping list
- 1/2 cup sugar shopping list
- few drops of: fresh lemon juice or orange flower water or rose water or almond extract shopping list
- Garnish: almonds shopping list
How to make it
- Prepare syrup ahead of time
- Boil sugar and water until syrupy and coats back of a spoon.
- Remove from heat and add flavoring if desired. Cool
- Syrup recipe may be doubled if you want your cake drenched in syrup !
- I prefer moist cake and not drenched
- Meanwhile prepare cake.
- Into a large mixing bowl, place all cake ingredients.
- Whisk well to combine smoothly
- In a large round cake pan ( I use 10 inch pan ) place batter and decorate top with almonds.
- Bake in a 350F preheat oven until golden and set, anywhere from 30 to 45 minutes.
- Remove from oven and pour syrup over cake.
- Let cool completely
- Note: Semolina flour and coconut flakes ( not shredded coconut ) can be gotton from Mid-East/Indian grocers or even natural food stores.
- I have frozen these cakes too with sucess.
- When using the buttermilk use 1 tsp baking soda and 1 tsp baking powder instead of 2 tsp baking powder
- These also can be baked individually into paper line cupcake/muffin tins
The Cookmidgelet Eastern, USA
The Rating1 people
great recipe thanksmomo_55grandma in Mountianview loved it
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