Turkish Semolina Cake recipe by Ruhana Ebrahim

Name: Turkish Semolina Cake recipe by Ruhana Ebrahim
Total time: 60 min
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

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Turkish Semolina Cake recipe by Ruhana Ebrahim posted on 19 Apr 2018 . Recipe has a rating of 4.5 by 4 members and the recipe belongs in the Cakes recipes category

Keywords

cake
ebrahim
halaal
recipe
ruhana
semolina
turkish

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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