| 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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