BASBOUSA
Related Cook With Faiza Recipes :
-
ATTA BESAN LADOO
View 5711 -
MAHALABIA RECIPE
View 8237 -
Peshawari Kheer 2
View 2735 -
Marunda
View 29115 -
GIANT CUPCAKE
View 9070 -
EGGLESS SPONGE CAKE (microwave)
View 14756
Ingerdients:
Syrup:
1: sugar 2 cups
2: water 2&1/2 cups
3: rose water 1 tbs
4: lemon juice 1 tsp
Cake:
1: plain flour 1 cup
2: semolina 1 cup
3: sugar 1 cup
4: yogurt 1 cup
5: desiccated coconut 1/2 cup
6: eggs 3
7: oil 1/2 cup
8: baking powder 2 tbs
9: lemon zest 1 tsp
10:vanilla essence 1 tsp
11:almonds 6 to 7 (cut from the middle)
12:9 inch oven dish greased
Recipe:
Cake:
1: sieve the flour, baking powder mix a spoon.
2: now add semolina, sugar, coconut, eggs, oil, yogurt, vanilla, mix well with a spoon so that they are no lumps.
3: add the lemon zest and mix.
4: transfer the batter in the greased oven dish.
5: now give slight cuts in the cake and arrange the sliced almonds skin down.
6: preheat oven 200c, 400f, gas mark 6, and bake the cake for 10 minutes.
7: after 10 minutes lower the heat to 350f, 180c, gas mark 4 and bake for 35 to 40 minutes. (check with a tooth pick insert in the cake comes out clean it is done).
syrup:
8: in a pan add the sugar, water, lemon juice and dissolve the sugar on high flame, once the sugar melts lower the heat
to low to medium and simmer for 10 minutes.
9: then turn the flame off and add the rose water, mix and keep aside.
10: once the cake is baked cut it, then add the all syrup all over the cake leave for 2 hour.
11:serve and enjoy.
By Faiza Zarif
(Cook With FAiza)
Name :
Email :
to receive updates
when new recipes are posted!
(it's totally FREE!)
-
CHICKEN ALMOND
View 23950
-
Banarasi Pulao Recipe
View 4344
-
SPECIAL MUTTON KORMA
View 31030
More »
