Basbusah (a popular Egyptian desert)
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Ingredients

    • 3 cups of sugar
    • 1 cup of water
    • 1/2 lemon
    • 2 cups of semolina flour or cream of wheat
    • 1 teaspoon of baking powder
    • 1 and 1/2 sticks of butter
    • 1 16-ounce can of sour cream

Preparation

Baking Directions:

Step 1: Make the syrup: Mix 2 cups of sugar with 1 cup of water. Bring to a boil, add juice of 1/2 a lemon, let simmer for 10 minutes. Let syrup cool in refrigerator. Step 2: Make the cake: Mix 2 cups of semolina flour or cream of wheat, 1 cup of sugar, 1 teaspoon of baking powder. In a separate bowl, mix 1 and 1/2 sticks of butter (melted and cooled), with 1 16 ounce container of sour cream. Add butter and sour cream mixture to the dry ingredients, stir by hand with a wooden spoon. Spread mixture in buttered 9" x 13" pan. Bake for 40 minutes at 400 degrees. Step 3: Add almonds:At the 20-minute mark, score the top of the cake, giving it a checkerboard design. Place a whole almond in the center of each square (I use organic roasted almond). Finish baking the cake for the remaining 20 minutes. Step 4: Pour cool syrup on cake while the cake is still warm. Serve cake with whipping cream.