Ecomely

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Basboussa: photo of the dish
Illustrative photo: stu_spivack — CC BY-SA 2.0, Wikimedia Commons
Desserts

Basboussa

A moist cake made from semolina wheat baked in the oven and soaked in a lemon or orange blossom syrup. It is cut into diamonds, each topped with an almond, and eaten fresh or warm.

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Ingredients

Ingredients

Sirop

Spices & seasoning

Optional extras

Nutrition facts

411 kcal per serving

Protein
5.9 g
Carbohydrates
67 g
of which sugars
44.7 g
Fat
12.8 g
of which saturated fat
7.9 g
Fiber
1.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C and butter a rectangular tin about 20 × 30 cm.
  2. In a large bowl, mix the semolina, coconut, sugar, baking powder and salt.
  3. Add the yoghurt, beaten eggs and melted butter, then mix until you have a smooth, thick batter.
  4. Spread the mixture into the tin, mark diamond shapes with the tip of a knife, and place an almond in the centre of each.
  5. Bake for 30 to 35 minutes, until the top is nicely golden.
  6. While it bakes, make the syrup: boil the water with the sugar and lemon for 5 minutes, then add the orange blossom water.
  7. As soon as the cake comes out of the oven, pour the hot syrup over it and let it soak in for at least 1 hour before cutting.

Variations and tips

Version without coconut. Replace the coconut with 30 g of extra semolina for a plainer texture.

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Original Ecomely recipe.