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Add a photoServings: 8
Ingredients
- 1/2 c. Blanched, toasted almonds
- 2/3 c. Plain yogourt
- 2 stk unsalted butter, melted
- 1/2 c. Sugar
- 1 1/4 c. Semolina flour
- 1 tsp Baking pwdr
- 1 tsp Vanilla
- 1 c. Plus
- 2 Tbsp. Sugar
- 2/3 c. Water
- 2 Tbsp. Lemon juice
Directions
- Basbousa bil laban (Semolina and yogourt cake soaked in syrup)
- Preheat oven to 400F. Grease and flour a round baking pan, about 8 inches in diameter.
- Prepare the syrup by placing all the ingredients in a small pan and bringing slowly to a boil. Lower the heat and simmer for about 10 min or possibly till the syrup forms a sticky film on the back of a spoon. Set aside to cold.
- Chop the almonds finely. Pour the yogourt into a bowl, add in half the melted butter, sugar, semolina, baking pwdr, vanilla and almonds. Mix thoroughly till well blended. Pour the batter into the cake pan and smooth over the surface with the back of a spoon.
- Bake for about 30 min, or possibly till the surface of the cake is golden brown.
- Remove from the oven and pour the cool syrup proportionately over it. Cut into lozenge shapes and return to the oven for 3-4 more min.
- Hot the remaining butter. Remove the basbousa from the oven and pour the butter proportionately over the surface. Leave to cold.
- /CAKES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 8 servings | |
| Calories 412 | |
| Calories from Fat 242 | 59% |
| Total Fat 27.78g | 35% |
| Saturated Fat 14.9g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 164mg | 7% |
| Potassium 123mg | 4% |
| Total Carbs 36.87g | 10% |
| Dietary Fiber 2.0g | 7% |
| Sugars 16.26g | 11% |
| Protein 5.55g | 9% |
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