Semolina cake
Description
Don't let the unfamiliar name and the seemingly large number of required ingredients scare you. Making the "Basbusa" semolina cake is actually very simple, and the whole process won't take much time. The cake turns out tender, slightly moist, with a light lemon aroma and a coconut aftertaste. Take note of the recipe. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Combine flour, semolina, sugar, coconut flakes, vanilla, baking powder, and turmeric.
- 3
Step 3
Add kefir, egg, and butter.
- 4
Step 4
Mix. If your dough turns out a bit thick, as in the photo, add a little more kefir in portions. I list the amount of liquid as in the original recipe; you may need exactly that amount, or you might need a bit more, as I did. I think the key here is the quality of the coconut flakes, and they are the decisive factor.
- 5
Step 5
I ended up using about half a serving less of the kefir than the amount specified. The finished dough should have a consistency roughly like liquid sour cream.
- 6
Step 6
Transfer the dough to a butter‑greased pan. Sprinkle the bottom and sides with semolina beforehand. Bake in the oven at 180 °C for about 40 minutes.
- 7
Step 7
While the pie is baking, prepare the syrup. Combine water, sugar, and lemon juice. Stir and bring to a boil over medium heat. Let the syrup boil for 2–3 minutes and remove from the heat.
- 8
Step 8
Take the ready mannik, cut it with a knife into portion-sized pieces, drizzle with lemon syrup and sprinkle with shredded coconut. Let it soak for a couple of hours. You can leave it overnight, covering it with a towel.
- 9
Step 9
Done. Serve at the table.