|
Ingredients:
1/2 c blanched, toasted
almonds
2/3 c plain yogourt
2 sticks (1 cup) unsalted butter, melted
1/2 c sugar
1 1/4 c semolina flour
1 tsp baking powder
1 tsp vanilla
Syrup:
1 c + 2 Tblsp sugar
2/3 c water
2 Tblsp lemon juice
Direction:
Preheat oven to 400F. Grease and flour a round baking
pan, about 8 inches in diameter. Prepare the syrup by
placing all the ingredients in a small pan
and bringing slowly to a boil. Lower the heat and simmer
for about 10 minutes or until the syrup forms a sticky
film on the back of a spoon. Set aside to cool. Chop the
almonds finely. Pour the yogurt into a bowl, add half
the melted butter, sugar, semolina, baking powder,
vanilla and almonds. Mix thoroughly until well blended.
Pour the batter into the cake pan and smooth over
the surface with the back of a spoon.
Bake for about 30 minutes, or until the surface of the
cake is golden. Remove from the oven and pour the
cold syrup evenly over it. Cut into lozenge shapes and
return to the oven for 3-4 more minutes. Warm with
remaining butter. Remove the basbousa from the oven and
pour the butter evenly over the surface. Leave to cool.
***
For Details about
Ingredients , check your nearest American Store
|
