|Photo: Semolina cake with strawberries in rose syrup|
125g unsalted butter
165g (3/4 cup) caster sugar
1 teaspoon vanilla extract
250g Greek-style yoghurt, plus extra, to serve
270g (1 1/2 cups) fine semolina
60g (1/2 cup) ground almonds
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
30 whole blanched almonds
Strawberries in rose syrup
330g (1 1/2 cups) caster sugar
1 1/2 tablespoons lemon juice
1 tablespoon rosewater (see note)
500g small strawberries, hulled
Step 1 Preheat oven to 180°C.
Step 2 For cake, using an electric mixer, beat butter, sugar, vanilla and a pinch of salt until light and fluffy. Beat in eggs one at a time until combined, then beat in yoghurt. Sift over semolina, ground almonds, baking powder and bicarbonate of soda, and stir until combined.
Step 3 Spoon batter into a greased and baking paper-lined 20cm x 30cm slice tin. Level the top and, with a knife, score lightly into approximately 4cm diamond shapes (or squares) and place a whole almond in the centre of each. Bake for 35 minutes or until a cake tester inserted into the centre comes out clean.
Step 4 Meanwhile, for strawberries, combine sugar and 550ml water in a saucepan. Stir over medium heat until sugar dissolves. Add lemon juice, bring to the boil, then simmer for 10 minutes. Place one-third of the syrup in a bowl with the rosewater and strawberries. When the cake is cooked, pour over remaining syrup. Leave cake to cool in tin, then cut as scored.
Step 5 Serve cake with strawberries in rose syrup, with a spoonful of extra yoghurt.
Vogue Entertaining + Travel - October 2008 , Page 152
Recipe by Sophia Young
Photography by Anson Smart
Save and share semolina cake with strawberries in rose syrup (Basbousa) recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.