Remember the last coconut basbousa post? That was a syrup free version, so I decided to go ahead and make one with syrup (the more common version, and my favorite). The one thing that drives me crazy about Middle Eastern syrup cake recipes is that the amount of syrup used AFTER the boiling it done is never listed. I either end up with a cake that has way too much syrup or not enough. I went ahead and included what I think is the best amount, which is 2 cups. You could go a little over that, but I wouldn't go under. I get a tiny bit more than 2 cups and it is perfect. Oh yes, and this is definitely a super sweet dessert, so cut the pieces small. This seems to be common in Middle Eastern desserts. Lots and lots and lots of sugar. I love it.
Although, really, if you ordered peach or apple cobbler with a side of ice cream, it would probably have more sugar than this dessert, so don't stress it. :)
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|Mix the dry and wet ingredients separately|
|Pour the batter into a pan|
|After baking, cut immediately (and carefully)|
|Pour on the warm syrup|
|Decorate with coconut and almonds, then let it sit so the syrup can absorb|
|Moist and delicious cake|
Serving Size = At least 8 - 12
- 1 1/4 cups semolina
- 1/2 cup flour
- 1 1/2 cups coconut flakes
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 cup of milk
- 1/4 cup of sugar
- 1 teaspoon almond extract
- 1 stick of unsalted butter, melted (8 tablespoons)
- 1 1/2 cups of water
- 1 1/2 cups of sugar
- Preheat oven to 350F. Lightly grease an 8x11 inch pan. In large bowl mix together the semolina, flour, coconut, baking powder and salt. In another bowl, mix together the milk, egg, almond extract and melted butter. Combine the two and mix until just combined. Pour into the pan and bake for 30 - 35 minutes, or until set and the edges are lightly browned.
- I start the syrup after I place the cake into the oven. Combine the sugar and water in a medium saucepan and bring to a full boil, drop the heat halfway between medium and low and gently simmer for 7 minutes.
- Remove from heat and pour into another container to cool (I use a 2 cup pyrex measuring glass). The syrup should not reach room temperature, it should still be pretty warm before pouring over the cake, so sometimes I wait 5 or 10 minutes after placing the cake into the oven to start it. When you pour the syrup into the glass it will not be very thick at all. It should be watery and you should have 2 cups or maybe a tiny, tiny bit more.
- Remove the cake from the oven and immediately (and carefully) cut into pieces. Sometimes I make diamonds, sometimes squares, but I keep them pretty small because it's a sweet dessert. After cutting, immediately pour the syrup slowly over the cake. Decorate with coconut and almonds (optional) and leave it to cool to room temperature so that the syrup can soak it.