Basbousa is a dessert traditionally served in Middle-Eastern countries, primarily
I got this easy and delicious recipe from Tess Mallos's book, Middle Eastern Home Cooking. You. must.try.this.recipe.
Ingredients:1/2 cup butter - preferably unsalted
3/4 cup superfine(caster) sugar * I didnt have any caster sugar so I just ground granulated sugar in the food processor.
1 teaspoon vanilla extract (essence)
2 cups fine semolina
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup plain or vanilla-flavored yogurt
12-15 almonds - blanched and split
For the syrup:
2 and 1/3 cups sugar
1 and 3/4 cups water
1 tablespoon lemon juice
Directions:Preheat oven to 350 degrees.
In a bowl, cream butter, sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition.
Sift semolina, baking powder and baking soda twice. Fold into butter mixture alternately with yogurt.
Spread batter into a greased 8 x 12 inch cake pan. Evenly arrange almonds on top in rows so that when cake is cut, an almond will be centered on each piece.
Bake until top springs back when pressed, 30 -35 minutes.
Meanwhile, to make syrup, place sugar and water in a heavy saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved. Add lemon juice and bring to a boil. Boil rapidly for 10 minutes, then cool by standing pan in cold water.
Spoon cooled syrup over hot cake. Cool thoroughly and cut into diamond shapes or squares to serve.