Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, coconut semolina/basbousa cake. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Coconut semolina/basbousa cake is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Coconut semolina/basbousa cake is something that I’ve loved my whole life.
Basbousa Aka Harissa (Coconut Yogurt Semolina Cake). Mix the semolina, coconut, sugar, baking soda, and the butter in a large bowl. Use your hands to incorporate the butter with the other ingredients until mixed well.
To get started with this particular recipe, we have to first prepare a few components. You can have coconut semolina/basbousa cake using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Coconut semolina/basbousa cake:
- Take 1 cup semolina/sooji
- Prepare 1/2 cup all-purpose flour
- Prepare 1/2 cup dry coconut powder
- Take 3/4 cup sugar powder
- Make ready 2 eggs
- Make ready 1/2 cup oil
- Get 2 tbsp curd
- Take 1 tsp baking powder
- Prepare 1 cup sugar
- Prepare 2 cups water (for syrup)
- Make ready Few drops lemon juice
Treat your taste buds to the super moist and decadent Middle Eastern (Egyptian) classic made with semolina and coconut. So, let me introduce you to a beautiful cake with an added dose of sweetness - basbousa, the classic Middle Eastern cake made with semolina and sweetened with. Basbousa: Almond Coconut Semolina Cake Recipe. Semolina treats are popular throughout the Middle East and parts of Europe.
Instructions to make Coconut semolina/basbousa cake:
- Mix well all the dry ingredients together, including coconut powder.
- Whisk all wet ingredients together nicely.
- Add wet ingredients mix to dry mix fold it gently in cut and fold method.
- Shift the batter to cake tin and bake the cake in preheated oven for 40 minutes on 180 degree centigrade. When done take the tin out and cool it.
- Prepare sugar syrup just boiling for just five minutes, add few drops of lemon juice to it.
- Pour warm syrup on little warm cake.
- Let it rest and cool down, then unmould it.
- Decorate with some pistas, coconut and almonds.
There are, quite frankly, too many semolina cake variations out there. The Semolina coconut cake or Basbousa that was baked last week had a soft crumb and great texture. Drenched in sweet syrup, this cake is Having baked breads with semolina, it is now cakes. Semolina gives lovely textures to cakes too. The Semolina coconut cake or Basbousa that was.
So that is going to wrap it up for this special food coconut semolina/basbousa cake recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
