|Photo: Semolina cake with strawberries in rose syrup|
125g unsalted butter
165g (3/4 cup) caster sugar
1 teaspoon vanilla extract
250g Greek-style yoghurt, plus extra, to serve
270g (1 1/2 cups) fine semolina
60g (1/2 cup) ground almonds
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
30 whole blanched almonds
Strawberries in rose syrup
330g (1 1/2 cups) caster sugar
1 1/2 tablespoons lemon juice
1 tablespoon rosewater (see note)
500g small strawberries, hulled
Step 1 Preheat panggangan to 180°C.
Step 2 For cake, using an electric mixer, beat butter, sugar, vanilla and a pinch of salt until light and fluffy. Beat in eggs one at a time until combined, then beat in yoghurt. Sift over semolina, ground almonds, baking powder and bicarbonate of soda, and stir until combined.
Step 3 Spoon batter into a greased and baking paper-lined 20cm x 30cm slice tin. Level the top and, with a knife, score lightly into approximately 4cm diamond shapes (or squares) and place a whole almond in the centre of each. Bake for 35 minutes or until a cake tester inserted into the centre comes out clean.
Step 4 Meanwhile, for strawberries, combine sugar and 550ml water in a saucepan. Stir over medium heat until sugar dissolves. Add lemon juice, bring to the boil, then simmer for 10 minutes. Place one-third of the syrup in a bowl with the rosewater and strawberries. When the cake is cooked, pour over remaining syrup. Leave cake to cool in tin, then cut as scored.
Step 5 Serve cake with strawberries in rose syrup, with a spoonful of extra yoghurt.
Vogue Entertaining + Travel – October 2008 , Page 152
Recipe by Sophia Young
Photography by Anson Smart
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