Basbousa - Semolina Cake

3 cups semolina flour

1½ cups desiccated coconut

1½ cups butter

1-1½ cups milk

3 tablespoons plain yogurt

1-1½ cups sugar

¼ cup chopped hazelnuts

¼ cup slivered almond or chopped to top the cake

2 tablespoon butter to grease the baking tray

In a pot on medium heat, combine the butter and bring to the boil. In meanwhile, combine the semolina, desiccated coconut and sugar. Lower the heat and add the semolina mixture slowly and the rest of the ingredients to the boiling milk. Mix them well to make sure the semolina will not burnt.

About the image above: basbousa – semolina and coconut cake

Grease the tray and pour the mixture into the tray and distribute the mixture evenly. Bake the cake until golden brown about 35-40 minutes at 350°C.

When the cake start to turn to golden brown, remove from the oven and sprinkle the nuts on the top of the cake. Use your finger to press the nuts gently over the cake. Then let the cake to cool down for about 1½ -2 hours. Sprinkle with syrup or soak it and then bake the cake one more time at 180°C-200°C for about 5-8 minutes or until it turn to really golden brown. Slice the cake to serve either warm or cold. Sprinkle with some toasted nuts on top. Makes about 46-54 pieces.

For the syrup

1 kilogram sugar

½ kilogram water

200 grams glucose

1-2 pieces juice of lime

Combine the ingredients and dissolve them in a pot over the heat slowly. Take out from the heat after the sugar dissolved.

Helpful Hints

You will prepare the cake a bit earlier if you have to serve the cake for some special theme party. The cake can keep for about 4-5 days in good temperature fridge.