Basboosa (sweet semolina cake with almonds and yoghurt)

Name: Basboosa (sweet semolina cake with almonds and yoghurt)
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 60 g chopped almonds; 125 g Butter; 200 g Semolina; 1 TEASPOON Baking Powder; 1 TEASPOON Bourbon vanilla sugar; 150 g Whole milk yoghurt; 175 g Sugar; 12-15 TABLESPOONS Sugar syrup; 7-10 Tbsp juice of 1/2 lemon; 20 (approx. 25 g) peeled almonds; 2 TABLESPOONS chopped pistachios (about 15); 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

60 g chopped almonds
125 g Butter
200 g Semolina
1 TEASPOON Baking Powder
1 TEASPOON Bourbon vanilla sugar
150 g Whole milk yoghurt
175 g Sugar
12-15 TABLESPOONS Sugar syrup
7-10 Tbsp juice of 1/2 lemon
20 (approx. 25 g) peeled almonds
2 TABLESPOONS chopped pistachios (about 15)
7-10 Tbsp Grease

Directions

1
Roast chopped almonds in a dry pan, remove and let them cool down. Melt the butter and let it cool down a little. Mix semolina, baking powder and vanilla sugar. Mix yoghurt and sugar, stir in butter, semolina and roasted almonds and let it swell for about 15 minutes.
2
In the meantime grease a flat casserole dish (approx. 28x16 cm). Whisk the semolina mixture with the whisks of the hand mixer for 2-3 minutes, pour into the mould and smooth down. Bake in the preheated oven (electric cooker: 200 °C / gas: level 3) for approx. 30 minutes.
3
In the meantime warm up the syrup and lemon juice and let it cool down. Drizzle hot cake with it, cut it into approx. 4 cm rhombs and press an almond in the middle of each rhombus. Sprinkle with chopped pistachios as desired.
4
Let the cake cool down and let it stand overnight. If necessary, cut the lozenges again, carefully lift them out of the tin and arrange them on a plate. Makes about 20 pieces.