Basbousa with Coconut Flakes
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
15
Description
Basbousa with Coconut Flakes
Ingredients
- Semolina - 31.7 oz
- Sugar - 14.1 oz
- Coconut flakes - 10.6 oz
- Vegetable Oil - 5 fl oz
- Butter - 5.3 oz
- Vanillin - to taste
- Activated Baking Soda - 2 teaspoons
- 20% Sour Cream - 56.4 oz
- Gingerbread-flavored syrup - 27 fl oz
- Meyer Lemon Juice - 1 teaspoon
Step by Step guide
Step 1
Mix semolina, sugar, coconut flakes, vanillin, and baking soda.
Step 2
Melt the butter.
Step 3
Pour the vegetable oil and melted butter into the mixture from step 1. Mix thoroughly.
Step 4
Add the sour cream to the resulting mixture and stir well until your arm gets tired (about 10-15 minutes).
Step 5
Grease a baking tray with vegetable oil and spread the resulting mixture in it.
Step 6
Place in the oven at 160-338°F and bake for about 30 minutes. A bronze crust should form on top, slightly darker than golden.
Step 7
After baking, cool the cake properly.
Step 8
Heat the sugar syrup (sugar and water in a 1:1 ratio), bring to a boil, and add a teaspoon of lemon juice. Remove from heat.
Step 9
Cut the cold cake in the tray, as you won't be able to cut it later. Without removing it from the tray, pour the (cold, this is important) basbousa with the syrup (hot, this is important). Wait until the entire syrup is absorbed by the cake. Cool again (though you can start right now) and enjoy your meal.
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