Basbousa Recipe
Claire Clark's basbousa recipe will show you how to make this delicious Egyptian cake at home. Made with yoghurt, rosewater and semolina, this is a wonderfully aromatic cake.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Cake pan
- Loaf case
- Baking sheet
- Mixing bowl
- Wooden spoon
- Spatula
- Pan
- Chef's knife
- Oven
- Stove
- Refrigerator
- Cooling rack
- Serving platter
Ingredients
- 250g of coarse semolina
- 250g of fine semolina
- 225g of caster sugar
- 100g of desiccated coconut
- 2 tsp baking powder
- 225g of unsalted butter, melted
- 200g of Greek yoghurt
- 2 tsp vanilla extract
- 2 large eggs
- 450ml of water
- 450g of caster sugar
- 1/4 tsp lemon juice
- 1 tsp rosewater
- 100g of blanched almonds
- dried rose petals
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