Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, coconut semolina/basbousa cake. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Coconut semolina/basbousa cake is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Coconut semolina/basbousa cake is something that I’ve loved my entire life. They’re fine and they look fantastic.
Basbousa Aka Harissa (Coconut Yogurt Semolina Cake). Mix the semolina, coconut, sugar, baking soda, and the butter in a large bowl. Use your hands to incorporate the butter with the other ingredients until mixed well. Basbousa Cake ، Semolina Coconut Rava Cake Recipe بسبوسه کیک نارگیلی.
To get started with this recipe, we must first prepare a few components. You can cook coconut semolina/basbousa cake using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Coconut semolina/basbousa cake:
- Make ready 1 cup semolina/sooji
- Take 1/2 cup all-purpose flour
- Prepare 1/2 cup dry coconut powder
- Prepare 3/4 cup sugar powder
- Make ready 2 eggs
- Prepare 1/2 cup oil
- Prepare 2 tbsp curd
- Prepare 1 tsp baking powder
- Prepare 1 cup sugar
- Get 2 cups water (for syrup)
- Get Few drops lemon juice
This Egyptian recipe for sweet semolina cake is incredibly easy to make. Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl. If the mixture seems too thick, add a little milk, but it should still be fairly stiff. The Semolina coconut cake or Basbousa that was baked last week had a soft crumb and great texture.
Steps to make Coconut semolina/basbousa cake:
- Mix well all the dry ingredients together, including coconut powder.
- Whisk all wet ingredients together nicely.
- Add wet ingredients mix to dry mix fold it gently in cut and fold method.
- Shift the batter to cake tin and bake the cake in preheated oven for 40 minutes on 180 degree centigrade. When done take the tin out and cool it.
- Prepare sugar syrup just boiling for just five minutes, add few drops of lemon juice to it.
- Pour warm syrup on little warm cake.
- Let it rest and cool down, then unmould it.
- Decorate with some pistas, coconut and almonds.
If the mixture seems too thick, add a little milk, but it should still be fairly stiff. The Semolina coconut cake or Basbousa that was baked last week had a soft crumb and great texture. Drenched in sweet syrup, this cake is Having baked breads with semolina, it is now cakes. Semolina gives lovely textures to cakes too. Also known as Hareeseh, as well as Nammoura, it is a very easy dish to make.
So that’s going to wrap this up for this exceptional food coconut semolina/basbousa cake recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
