INGREDIENTS :
• 400g semolina flour
• 150g almond flour
• 50g caster sugar
• pinch of salt
• 100g unsalted melted butter
• 250ml (1 cup) buttermilk
• 2 teaspoons baking soda
Syrup
• 2 cups water
• 4 cups caster sugar
• 1 cup orange juice
• Zest of 1 orange
• 2 teaspoons ground cardamom (or 1 ½ teaspoon freshly ground cardamom)
• 2 tablespoons lemon juice (about half a lemon)
Garnish
• Dried fruits, nuts, seeds, etc., as desired.
METHOD :
• In a large bowl, transfer the semolina flour, almond flour, caster
sugar and salt. Mix the ingredients together and add the melted butter.
Mix again making sure all the ingredients are well combined.
• Add the buttermilk and the baking soda. Use your hand to mix the dough
making sure that all the ingredients are nicely combined. You will
notice that the dough is pretty stiff, it is how it should be, it should
not be runny.
• Transfer the dough in a greased oven proof dish (20 cm x30 cm /9 inch
x13 inch) and flatten it with your hands or a large spoon. Make sure
that dough is correctly levelled inside the dish.
• Use a butter knife to carefully pre-cut your basbousa with your
desired design (square or lozenge).
• Place the dish in the oven for 30 to 35 min or until nicely golden.
• While the basbousa is baking, prepare the syrup. Place the syrup
ingredients in a deep skillet and bring to a boil. Reduce the heat to
medium-low and leave for 20 min to simmer.
• Remove the syrup from the heat and place to cool until ready to
use.
• Use the desired garnish on top of each basbousa square or lozenge. The
traditional garnish for basbousa is a blanched almond placed on top of
each square/lozenges prior to baking.
• When the basbousa is baked and nicely golden remove from the oven and
directly pour the syrup over the cake.
• Wait until the syrup is fully absorbed before serving.