Basbousa and Two Sorts from Date

Summary

Ingredients

For the cake:

• 400 g semolina
• 50 g almonds, round
• 50 g desiccated coconut
• 90 g suar
• 1 packet vanilla sugar
• 2 teaspoons baking soda
• 1 pinch salt
• 200 g butter, melt
• 250 g natural yourt
• 2 egg (s)
• some milk, about 2 - 3 teaspoons
• 20 g almond (s), blanched
• Butter for the mold

For the syrup:

• 400 g suar
• 400 ml water
• 4 tablespoon rose water

Also: for the filled dates

• 5 date (s)
• 100 g marzipan paste
• 50 g pistachios

For the ice cream:

• 700 ml cream
• 200 g date (s), fresh
• 50 g pine nuts

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Instructions

1. Preheat oven to 170 °C / 338 °F with top and bottom heat.
2. In a large bowl, combine 400g semolina, 50g round almonds, 50g desiccated coconut, 90g sugar, 1 packet vanilla sugar, 2 teaspoons baking soda, and 1 pinch salt. Mix well with a whisk.
3. In another bowl, mix together 200g melted butter, 250g natural yogurt, and 2 eggs until well combined.
4. Pour the liquid mixture into the dry ingredients and mix thoroughly until you have a dough. If the dough is too firm, add 2-3 teaspoons of milk until it reaches the right consistency—not too firm, not too runny.
5. Butter a baking pan and pour the dough into it. Smooth the surface with a spatula or the back of a spoon.
6. Using a sharp knife, cut the dough into small diamond shapes.
7. Place one blanched almond on top of each diamond.
8. Bake for 30 minutes until the basbousa is golden brown around the edges.