Ingredients

• 250g of Semolina Flour
• 60g of desiccated Coconut
• 5 tbsp of Butter (or Cooking Oil)
• 80 of Powdered Sugar
• 1 tsp Baking Powder
• Some Vanilla Extract
• Salt
• 250ml of Milk
• Some Almond or Cashews
• Some Rose Essence (or some Lime Juice)

Instructions

1. Add 250g of Semolina Flour into a bowl.
2. Add 60g of desiccated Coconut.
3. Add 5 tbsp of Butter (or Oil).
4. Mix everything together thoroughly.
5. Add 80g of Powdered Sugar.
6. Mix everything together thoroughly until all of the Butter has melted.
7. Add 1 tsp Baking Powder.
8. Add some Vanilla Extract.
9. Add Salt to taste.
10. Mix everything together thoroughly.
11. Add 250ml of Milk little by little while mixing.
12. Once you get a thick cake batter consistency, set it aside for a small while to let the Semolina finish absorbing the Milk.
13. Rub some Oil on the inside of a baking pan.
14. Now cover the inside of the baking pan in some parchment paper.
15. Sprinkle some Semolina evenly on the bottom of the baking pan.
16. Now add the cake batter into the baking pan and spread evenly using a spoon.
17. Score the top of the Basbousa cake into the pattern you will be cutting once baked.
18. Now add either an Almond or Cashew on each square of the Basbousa cake.
19. Preheat the oven to 180 celsius.
20. Bake for 35 minutes.
21. Add some Hot Water into a saucepan and heat it over medium heat.
22. Add 3 tbsp of Sugar.
23. Stir frequently until all of the Sugar has melted.
24. Add some Rose Essence or some Lime Juice.
25. After the Basbousa has finished baking, remove from oven and add to serving tray.
26. Pour the Sugar syrup over the Basbousa cake using a spoon.
27. Cut it according to the pattern you made earlier.

Photos