Basbousa Semolina Cake

Ingredients

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• Cake:
• Semolina Semolina 200g 1 & 1/4 cups
• Vegan Margarine Vegan Margarine 60g 4 tbsp
• Coconut Milk Coconut Milk 50ml 3 tbsp
• Lemon Juice Lemon Juice 1/2 tbsp 1/2 tbsp
• Granulated Sugar Granulated Sugar 40g 1/4 cup
• Baking Powder Baking Powder 1 tsp 1 tsp
• Orange Blossom Water Orange Blossom Water 1 tbsp 1 tbsp
• Syrup:
• Granulated Sugar Granulated Sugar 150g 3/4 cup
• Water Water 150ml 3/5 cup
• Lemon Juice Lemon Juice 1 tbsp 1 tbsp
• Rose Water Rose Water 1/2 tbsp 1/2 tbsp
• Orange Blossom Water Orange Blossom Water 1/2 tbsp 1/2 tbsp
• Cardamom Powder Cardamom Powder pinch pinch
• Table Salt Table Salt pinch pinch

Instructions

1. 1.Cook the coconut milk in a small saucepan on a medium heat. Add the sugar and cook for 10 mins until the cream becomes a light golden colour.
2. 2.Then turn off the heat and add lemon juice, salt, orange blossom water and margarine and stir well. Let it cool until you can touch it without being burned.
3. 3.Add the semolina, baking powder and cream to a bowl and mix well. Then spread into a well-greased casserole dish (the dough should be at least 2cm high now) and top with almonds.
4. 4.Bake at 200 degrees C for 30 mins on the lowest shelf of the oven.
5. 5.Now bring the water to boil, add sugar and let simmer for 10 min until the liquid becomes a bit thicker and syrupy.
6. 6.Add salt, cardamom, lemon juice and blossom water to the syrup.
7. 7.As soon as the cake is done take it out of the oven, take a knife and cut the cake into pieces. Turn off the oven and pour the syrup all over the cake. You can place the cake back in the oven to stay warm as it cools down and ready for eating.

Nutritional Information

• Calories:
  435
• Fat:
  13g
• Sodium:
  125mg
• Carbs:
  75g
• Sugar:
  38g
• Protein:
  6g