A coconut yogurt farina cake soaked in simple syrup and decorated with nuts
Servings: 12 servings
- 1 2/3 cup (306g) Farina.
- 1/2 cup ghee.
- 1 Tablespoon honey.
- 1/2 cup (116g) sugar.
- 1/2 cup (97g) plain yogurt.
- 1/2 Tablespoon (6g) baking powder.
- 1/2 cup (45g) unsweetened coconut flakes finely shredded. Note1
- 0.5 Tablespoon tahini. plus 1 Tablespoon ghee to brush the bottom.
For the syrup:
- 1 cup sugar.
- 1 cup water.
- 1 teaspoon lemon juice.
- 2 Tablespoon honey.
- 1/2 teaspoon vanilla extract. Note2
- Nuts for garnishing Note3
Make the cake:
In a deep bowl, combine farina, baking powder, sugar and coconut then mix well.
Melt the ghee in the microwave or stove top then dissolve the honey in it.
Add the ghee mixture to the bowl of dry ingredients and mix well to combine.
Add the yogurt and mix, just until everything is well incorporated.
Brush a round 12 inch baking sheet with the tahini and spread the basbousa mixture evenly.
Spread nuts on top evenly to decorate.
Bake in the middle of your oven until edges start to brown, this took about 10 minutes. Then move the basbousa up to the higher shelf and let it continue cooking until golden brown will take anywhere from 15 to 20 minutes.
Make the syrup:
When you move the basbousa to the upper shelf start making the syrup.
In a small saucepan over medium heat, combine syrup ingredients and bring to a boil.
When it boils, reduce heat and simmer for 10 minutes.
Turn heat off and keep the syrup warm.
When basbousa is done, turn off your oven and take it out.
Pour the syrup evenly and cover the basbousa immediately with foil. Return to the TURNED OFF oven for 5-10 minutes.
Take it out, cut and enjoy
Note1: Using coconut flakes is optional, if you do not like it then do not use and follow the same instructions. Many people though, find it highly recommended to add at least a couple of Tablespoons of coconut flakes. I have to say coconut helps with the texture so if you do not like it consider adding 15-20g, you will not taste it.
Note2: Using nuts is optional as well.
Note3: You can flavor the syrup with vanilla, cinnamon stick, rose water, orange blossom water or make it plain. I like making mine with vanilla.
Note4: As I have stated in the post, this recipe baked in a 12" pan yielded basbousa with a thickness of a little over 1cm. If you want yours to be thicker, bake in a smaller pan or double the recipe. I've recently made it several times in a 11" aluminum baking sheet and got rave reviews about how perfect this was.
Please check the nutrition disclaimer policy.
Calories: 329.6kcal | Carbohydrates: 49.7g | Protein: 3.5g | Fat: 13.7g | Saturated Fat: 8.5g | Monounsaturated Fat: 0.1g | Cholesterol: 22.2mg | Sodium: 59.2mg | Potassium: 21.5mg | Fiber: 1g | Sugar: 30.5g