I feel loved.
This is the anti- basboussa recipe. This is for the people who like their basboussa like a fluffy cake. For the noobs. Also, for me. I don’t like my sweets tooo-too sweet, and this version I really like. With the inclusion of coconut it really gives it a little something extra. Again, from the fridge, with my coffee for breakfast – the second day.
Basboussa – The Light and Airy Version1 1/2 c Semolina (We use rice to make the dessert GF. You can use wheat.)
1 1/2 c Coconut Powder (Flour)
1 c Butter – Melted and Cooled
1 c Greek Yogurt (Lebnah also fine.)
3/4 – 1 c Sugar
1t Baking Powder
Mix all ingredients together, bake in a prepped 9×12 pan @ 350 until golden brown.
2T Corn Syrup
Juice of 1 Lemon
1/8t Vanilla Powder
Bring to a boil for 5 minutes. (Khaled says turn it off as soon as it boils, but that never works for me. I use 5 minutes.)
As soon as the basboussa cake comes out of the oven, ladle syrup over the top, saturating entire cake in pan.