Description
This vegan semolina cake is moist, lemony, and syrupy, just the way a basbousa should be. It’s dense and not too sweet, making it easy to enjoy a few slices with your favorite drink.
Ingredients
Lemon sugar syrup:
- ⅓ cup / 112g raw sugar
- ⅓ cup / 165ml maple syrup
- 2 tablespoons lemon juice
- 1 cup / 250ml water
Semolina cake:
- 2 cups / 365g fine semolina
- ½ cup / 100g vegan butter, room temperature
- 1 teaspoon baking powder
- ½ cup / 110g raw sugar
- 1 cup / 80g unsweetened desiccated coconut
- Zest of one lemon
- 3 tablespoons lemon juice
- ½ cup / 130ml plant milk, I used coconut and almond
- 1 cup / 230g plain coconut yogurt
- 20-25 blanched almonds (or walnut halves)
Instructions
- To make the syrup: Add the sugar (⅓ cup), maple syrup (⅓ cup), and water (1 cup) to a small saucepan. Bring it to a boil over medium heat, giving the pan an occasional stir, making sure that the sugar is completely dissolved. Turn the heat down and simmer for 5 minutes.
- Take off the heat, and add the lemon juice (2 tablespoons). Set it aside to cool.
- To make the cake: Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Grease a 11-inch/28cm (approx.) round baking tin. I used a large cake tin. Or a dish that is similar in size. Set aside.
- In a large bowl, add in the semolina (2 cups) and butter (½ cup). Using your fingers, rub in the butter until you get a crumb-like consistency. It will feel like sand.
- Add the baking powder (1 teaspoon), sugar (½ cup), desiccated coconut (1 cup), and the zest of one lemon, mixing well until combined.
- Now stir in the lemon juice (3 tablespoons), milk (½ cup), and coconut yogurt (1 cup). The consistency will be of a very thick batter.
- Transfer the batter to the baking pan and spread it out evenly. It’s easiest done with an offset spatula. Let it sit for 10 minutes.
- Score the batter into 1-inch (2½ cm) diamonds with a sharp knife, dunking in hot water in between each cut.
- Place one blanched almond in the centre of each diamond and press down slightly.
- Bake until the top is golden brown, about 25-30 minutes. Check by sticking a skewer or knife in the centre. It should come out clean. If it’s still wet, bake a little longer.
- Once it’s out of the oven, cut the cake along the lines you scored. Slowly pour the cooled syrup onto the hot cake.
- Let the cake sit at room temperature for 2 hours to cool completely, and absorb the syrup before serving.
Notes
Butter: Room temperature butter is crucial for the crumb-like texture. Take it out 30 minutes before starting.
Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days. The cake improves with time as the syrup continues to penetrate and the flavors meld. For longer storage, wrap individual pieces and freeze for up to 1 month. Thaw at room temperature before serving.
