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Basbousa - Arabic Sponge Cake

Sia RibaginaSia Ribagina
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Basbousa - Arabic Sponge Cake
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09/08/2016
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Preparation
35 min.
Cooking
50 min.
Тotal
85 min.
Servings
6
"Warning! This Arabic sponge cake is the tastiest you can possibly try"

Ingredients

  • semolina - 1 2/5 cups (350 g), wheat
  • yoghurt - 1 4/5 cups (450 g)
  • sugar - 2/5 cup (100 g)
  • butter - 3 1/3 tbsp (50 g)
  • cocoa - 1 tbsp
  • baking powder - 1
  • vanilla - 1
  • eggs - 2
  • coconut flakes - 1 1/3 tbsp (20 g)
  • for the syrup
  • water - 2 cups
  • sugar - 2 cups
  • lemons - 1
  • walnuts - for decoration
measures

How to cook

Beat the eggs with the sugar, add the yoghurt, coconut flakes, baking powder, melted butter, cocoa and vanilla. Stir, pour in the semolina, stir once again.

Butter a 10 diameter cake form with removable sides. Pour the mixture into it. Put it to bake until ready at 360°F (180 °C).

Leave it to cool and cut it into pieces.

Make a sugar syrup by putting the water and sugar in a casserole, heat them and put them to boil, add the juice and rind of half a lemon, stir and let it boil until you get a syrup.

Pour this syrup over the sponge cake.

Leave it for at least 6 hours to absorb the syrup. It's best to eat it the next day.

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