Basbousa cake with cream
Servings: 12 people
An easy semolina dump cake with cream.
- 2 eggs.
- a dash of vanilla powder or a tablespoon vanilla extract.
- 3/4 cup sugar.
- 1 cup coconut flakes.
- 1/4 cup oil.
- 1 can (7.6oz) Nestle table cream.
- 1/2 cup semolina flour.
- 1/2 cup all purpose flour.
- 1 teaspoon baking powder
- 1 - 1.5 cups simple syrup.
- Pistachios or any preferable nuts , optional.
- for decoration:
- 1/2 can (7.6) Nestle table cream.
Preheat oven to 350F.
In a deep bowl, mix first 6 ingredients well.
In a separate bowl, mix together flour and baking powder.
Add flour mixture to the egg mixture then add the semolina mixing everything well together.
Butter a 13x9 baking dish and pour the mixture in, then level.
Scoop as much as you like from the table cream in a sandwich bag, cut off the tip to form a piping bag.
Carefully make horizontal and vertical lines along the pan.
Bake for 25-35 minutes until golden brown.
Pour the hot simple syrup over the cake and cover with foil.
Let it set for a while to soak the syrup and cool down.
Cut along the cream lines you’ve drawn on your cake.
Garnish with chopped pistachios and serve.
Sign up and learn more about Mediterranean flavors