Basbousa with Yogurt
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter, melted
- 50 g almond (s), blanched and round
- 150 ml yogurt
- 100 g suar
- 1 packet vanilla sugar
- 150 g semolina
- 1 teaspoon Baking powder
- 150 grams sugar
- 150 ml water
- 0.5 ½ lemon (s), the juice from it
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Prepare a syrup by boiling 150 ml of water and 150 g of sugar, simmering for two minutes and mixing with the lemon juice. Put aside.
- Mix the yogurt, sugar and vanilla sugar together well. Mix in half of the melted butter, semolina, almonds and baking powder. Pour this mass about 3 cm high into a greased (preferably rectangular) mold and bake in a preheated oven at 180 ° C top / bottom heat for about 30 minutes.
- Take the mold out of the oven and spread the syrup evenly over it. Cut the cake into squares or diamonds and put it in the oven for another 3 minutes. Finally, moisten with the remaining butter and let cool down well (preferably overnight).
- Note: In the original recipe that I received once, there is twice (!) As much sugar in both the dough and the syrup. I`ve adjusted it to my taste. So you can vary the amount of sugar.
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