Turkish Semolina Cake recipe by Ruhana Ebrahim

Ingredients

• A.k.a Basbousa
• 3 extra large eggs
• ½ cup ordinary sugar
• 250ml double cream yogurt
• 1 cup oil
• ¼ cup cake flour
• 1 cup semolina
• ½ teaspoon bicarbonate of soda
• 1 tablespoon baking powder
• 1 tablespoon Elachi (cardomom) powder
• 1 cup ordinary sugar
• 1 cup water
• 1 tablespoon rose essence
• 1. Boil all syrup ingredients, cool and place in fridge.
• 2. Beat the eggs with the sugar until light & fluffy.
• 3. Add in all wet ingredients, then all dry ingredients.
• 4. Pour into a greased medium sized rectangle pyrex dish.
• 5. Bake in preheated oven at 180degC for approximately 30min till golden brown & when skewered, removes clean.
• 6. Once cake is done, whilst still hot, poke holes all over cake with a toothpick.
• 7. Pour cold syrup over and sprinkle over chopped pistachios.
• 8. Leave in fridge for a few hours.
• 9. Then cut into squares.
• 10. Dust over some icing sugar & decorate with edible rose