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Basbusah (a popular Egyptian desert)

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Ingredients

  • 3 cup sugar
  • 1 cup water
  • 1/2 cup lemon
  • 2 cup semolina flour or cream of wheat
  • 1 teaspoon baking powder
  • 1 teaspoon and 1/2 sticks of butter
  • 1 teaspoon 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.