774- Basbousa Cake / بسبوسة
For the cake:
180 grams (2 yogurt pots) Fine Semolina Moony
100 grams (1 Yogurt pot) plain yogurt
115 grams (1 yogurt pot) granulated sugar
100 grams (1 yogurt pot) vegetable oil
45 grams (1 yogurt pot) shredded dried coconut
2 tablespoons baking powder
1 pinch of salt
1 tablespoon vanilla sugar
For the syrup:
290 milliliters (2 1/2 yogurt pots) water
140 grams (1 1/2 yogurt pots) sugar
1/2 orange, cut into slices
Step 1: Preparing the syrup
1- In a small saucepan over medium heat, combine the water, sugar, the orange slices, and cook for 10 minutes until the texture becomes syrupy. Turn off the heat and allow it to cool down.
Step 2: Preparing basbousa cake
2- In a large bowl, add the eggs, granulated sugar, vanilla sugar, vegetable oil, salt, and mix all together using a whisk until well combined. Set aside.
3- In another large bowl, add the shredded dried coconut, baking powder, and the fine semolina.
4- Add the egg mixture to fine semolina mixture and mix all together using a whisk until the texture becomes homogeneous.
5- Pour the basbousa cake batter in a square mold (18 cm x 18 cm) greazed with butter and dusted with fine semolina.
6- Place the basbousa cake in a preheated oven at 180°C (356°F) and bake for 45 minutes, or until a toothpick inserted into the basbousa cake center comes out dry.
7- Pour the cold syrup little by little using a spoon on the hot Basbousa cake. Let it to cool down completely before serving.