Basbosa with Yogurt
Ingredients
One cup semolina
One cup yogurt (vegan for vegans)
One cup desiccated coconut
One cup sugar
1.5 table spoon baking powder
1 tea spoon vanilla
1/4 cup melted butter but not hot (vegan for vegans)
Pinch of salt
For the syrup
1 cup sugar
1/2 cup water
2 tbsp lemon
1 tbsp rosewater
Preparation
For syrup: boil all ingredients together for about 15-20 mins and allow to cool down.
For the cake:
Preheat oven to 375°F. Grease and line a 7-inch by 7-inch rectangular cake pan.
In a bowl mix the dry items together.
In another bowel mix (whisk) the liquid items together and join all in one bowl.
Brush the oven trays with a little butter or oil.
Spread the batter in the tray (to make cake more moist, keep for half an hour before baking).
Put the tray in the oven under a medium temperature for 20 to 25 minutes or till golden.
After taking tray out of the oven, pour the cold syrup immediately so the cake absorbs it.
Decorate it with pistachios or almonds.
Let the cake sit one hour before serving.
Basbosa with Milk
Ingredients
For the Cake:
2 cups fine semolina
1 cup desiccated coconut
1/2 cup sugar
1/2 cup vegan butter
1 1/2 cups plant-based milk (coconut milk/almond milk/soy milk)
2 teaspoons baking powder
10-12 almonds halved or pistachio
For the Syrup:
1 cup sugar
1/2 cup water
1/2 tablespoon fresh lemon juice
1 tablespoon rosewater
Preparation
For syrup: boil all ingredients together for about 15-20 mins and allow to cool down.
For the cake:
Preheat oven to 375°F. Grease and line a 7-inch by 7-inch rectangular cake pan.
Cream butter and sugar. Whisk together semolina and baking powder.
Add semolina mix to butter-sugar mixture. Add milk and stir. Fold in desiccated coconut.
Pour the batter into the prepared pan and level it with a spoon. Let it sit for 10 minutes.
Bake for 30 minutes or until the top and sides are golden brown.
Remove from the oven.
Pour cold syrup onto the hot cake.
Let the cake sit for one hour before serving.