Semolina and Yogourt Cake

From: (Sophie Laplante)

Date: Thu, 19 Aug 1993 15:43:17 GMT

Basbousa bil laban
(Semolina and yogourt cake soaked in syrup)

1/2 c blanched, toasted almonds
2/3 c plain yogourt
2 sticks (1 cup) unsalted butter, melted
1/2 c sugar
1 1/4 c semolina flour
1 tsp baking powder
1 tsp vanilla

1 c + 2 Tblsp sugar
2/3 c water
2 Tblsp lemon juice

Preheat oven to 400F.  Grease and flour a round baking pan,
about 8 inches in diameter.

Prepare the syrup by placing all the ingredients in a small pan
and bringing slowly to a boil.  Lower the heat and simmer for
about 10 minutes or until the syrup forms a sticky film on the
back of a spoon.  Set aside to cool.

Chop the almonds finely.  Pour the yogourt into a bowl, add half 
the melted butter, sugar, semolina, baking powder, vanilla and
almonds.  Mix thoroughly until well blended.  Pour the batter 
into the cake pan and smooth over the surface with the back of
a spoon.

Bake for about 30 minutes, or until the surface of the cake is 
golden.  Remove from the oven and pour the cold syrup evenly over
it.  Cut into lozenge shapes and return to the oven for 3-4 more 

Warm the remaining butter.  Remove the basbousa from the oven and
pour the butter evenly over the surface.  Leave to cool.

(From: Patisserie of the Eastern Mediterranean, by
Arto der Haroutunian; edited by McGraw-Hill)


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