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Basbousa Arabic Cake

by Jamie0liversgirl (follow)
Dessert (1081)      Baking (674)      Cake (270)      Egyptian (4)      Arabic (1)     
Arabic desserts are famed for being extremely sweet, syrupy drenched pastries and sugar coated bites. They are high in sugar and rather calorific. A traditional Egyptian cake recipe however, isn't as sickly sweet as you might imagine. This is Basbousa.

Pronounced Bas-boo-sah it is a generally baked in a square baking tray, and enjoyed with a cup of tea.

Basbousa is very much like a sponge, but with Arabic flavouring, which adds a certain je ne sais quoi.

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Makes: 15 servings

200g semolina
200g caster sugar
200g butter, softened
150ml full fat milk
1 1/2 teaspoon vanilla extract
1 tblsp baking powder
1 tblsp baking soda
2 eggs
10 halved almonds
3 cloves
50ml milk
50ml double cream

Cream the butter and sugar together.

Sift the semolina, baking powder and baking soda in a bowl.

Add the creamed butter and sugar mix.

Add the rest of the ingredients.

Combine to form a smooth, runny cake batter.

Pour into a baking tray lined with greaseproof paper.

Put the tray in the oven at 180 degrees/gas mark 4 for 35 minutes.

Halfway through baking lightly score the cake in squares.

Add an almond to each 'square' and place back in the oven.

Either enjoy alone, or follow the rest of the instructions for a traditionally Egyptian dessert.

Whip the double cream with the milk, cloves and cinnamon.

Heat in a saucepan and stir continuously for one minute.

Pour over a slice of cake.

The sponge is much lighter than a traditional Victorian, and the flavours in the cream make is distinctly different.

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