| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chicago | Cake | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Blanched; toasted almonds |
| 2/3 | c | Plain yogourt |
| 2 | Sticks unsalted butter; melted | |
| 1/2 | c | Sugar |
| 1 1/4 | c | Semolina flour |
| 1 | ts | Baking powder |
| 1 | ts | Vanilla |
| 1 | c | Plus |
| 2 | tb | Sugar |
| 2/3 | c | Water |
| 2 | tb | Lemon juice |
INSTRUCTIONS
SYRUP From: sophie@odin.uchicago.edu (Sophie Laplante) Date: Thu, 19 Aug 1993 15:43:17 GMT Basbousa bil laban (Semolina and yogourt cake soaked in syrup) Preheat oven to 400F. Grease and flour a round baking pan, about 8 inches in diameter. Prepare the syrup by placing all the ingredients in a small pan and bringing slowly to a boil. Lower the heat and simmer for about 10 minutes or until the syrup forms a sticky film on the back of a spoon. Set aside to cool. Chop the almonds finely. Pour the yogourt into a bowl, add half the melted butter, sugar, semolina, baking powder, vanilla and almonds. Mix thoroughly until well blended. Pour the batter into the cake pan and smooth over the surface with the back of a spoon. Bake for about 30 minutes, or until the surface of the cake is golden. Remove from the oven and pour the cold syrup evenly over it. Cut into lozenge shapes and return to the oven for 3-4 more minutes. Warm the remaining butter. Remove the basbousa from the oven and pour the butter evenly over the surface. Leave to cool. (From: Patisserie of the Eastern Mediterranean, by Arto der Haroutunian; edited by McGraw-Hill) REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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