The most effective way to make basbousa cakes with almonds and coconut

 The most effective way to make basbousa cakes with almonds and coconut

Fixings:

Make the sugar syrup:

Sugar 1 1/2 cups

2 cups of water

Green cardamom 2

Lemon juice ½ tbsp

Prepare the basbousa cake with semolina and almonds:

½ cup of almonds

Eggs 4

½ cup) sugar

Semolina filtered 2 cups

1 cup of dried coconut

½ cup of yogurt

Pakola whole milk 1 cup

Generally useful flour ½ cup

Baker's yeast 2 tsp

Soft spread ¾ cup

Vanilla embodiment 1 tsp

Almonds

Warehouse:

Make the sugar syrup:

Put sugar and water in a saucepan and mix well, bring to the boil and simmer until the sugar has dissolved.

Add green cardamom and lemon juice, mix well and cook for 2-3 minutes (consistency of a drizzle).

Let it cool down.

Prepare the basbousa cake with semolina and almonds:

Put the almonds in a grinder, roughly chop and set aside.

Mix the eggs and sugar in a bowl and beat well until the sugar has dissolved.

Add semolina, dehydrated coconut, coarsely ground almonds, yoghurt, milk, flour 00, baking powder (filter with the help of a sieve), melted butter, vanilla mixture and stir until there is no mixture. well mixed.

Oil a 10-inch pan with butter, pour the laid out batter, spread it evenly, and do not tap often.

Brush with whole almonds, cover with adhesive film and let rest for 20-30 minutes.

Prepare in a preheated oven at 200 ° C for 30 minutes.

Take the basbousa out of the oven, cut into the desired shape and immediately pour in the hot sugar syrup.

Let sit for 30 minutes or until the syrup is swallowed, then serve!