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Moist Farina Yogurt Cake Recipe (Basbousa): An Authentic Egyptian Dessert Recipe | Cakes/Cupcakes

Moist Farina Yogurt Cake Recipe (Basbousa): An Authentic Egyptian Dessert Recipe


Basbousa, a coconut semolina/farina yogurt cake, is an authentic Egyptian dessert. The cake is soaked in syrup and garnished with nuts. Basbousa is known for being soft, tender and juicy and also absolutely delicious.

I have been informed that basbousa is sold on just about every corner in Egypt. Each bakery has its own delicious homemade basbousa. And now you can make it yourself! I’ve looked at several basbousa recipes and found this one to be both authentic and fairly easy to make – it only takes 10 minutes to prepare and you can serve it in just 50 minutes.

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Cuisine: Egyptian
Prep time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 8 to 12


Ingredients

Cake


  • 1 2/3 cups Farina (preferably over semolina for texture)
  • 1/2 cup ghee
  • 1 tablespoon honey
  • 1/2 cup sugar
  • 1/2 cup yogurt
  • 1/2 tablespoon baking powder
  • 1/2 cup unsweetened coconut flakes, finely shredded
  • 1/2 tablespoon tahini, for the baking tray
  • nuts, for garnish, optional (almonds and pistachios are popular choices)

Syrup


  • 1 cup sugar
  • 1 cup of water
  • 1 teaspoon lemon juice
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla


This is how you make it:


  1. In a deep bowl, combine farina, sugar, baking powder and coconut. Mix well.
  2. Melt the ghee (use the microwave or stovetop) and dissolve the honey in it. Add the ghee mixture to the dry ingredients and mix well to incorporate. Add the yogurt and mix until just blended.
  3. Brush a 30 cm round baking dish with the tahini and spread the basbousa mixture evenly. (Be careful with the tahini; too much will alter the flavor of your basbousa.) Garnish with nuts, if desired.
  4. Bake in a preheated 350 degree F oven on the center rack until the edges begin to brown, about 10 to 15 minutes. Don’t let it sit for more than 15 minutes, even if it doesn’t seem to be browning. Then move the basbousa to the top shelf and bake for about 15 to 20 minutes until golden brown. When you move the basbousa to the higher shelf, you start making the syrup.
  5. To make the syrup, in a small saucepan over medium heat, combine syrup ingredients and bring to a boil. Once the ingredients start to boil, reduce the heat and let it simmer for 10 minutes. Turn off the heat and keep the syrup warm.
  6. When the basbousa is ready, remove it and turn off the oven. Immediately pour the syrup evenly over the basbousa and immediately cover with foil. Return to oven SWITCH OFF for 5 to 10 minutes while oven is still hot. Remove from oven and cut into equal pieces.


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