How to Prepare Perfect Basbusa with Pistacio Cake

Basbusa with Pistacio Cake. As soon as the basbousa is removed from the oven, pour the cool syrup on the hot basbousa. Let cool completely; syrup must be absorbed into the cake. When ready to serve, top the cake with the coconut chips and the coconut and shaved almonds.

When my little one came back from school and saw this settings for. press the mix down onto square baking dish or round pie pan. Cut a diamond or square design in the cake with a butter knife. Place an almond or any other type of nut you have on hand onto each pre-cut square. You can have Basbusa with Pistacio Cake using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Basbusa with Pistacio Cake

1. Prepare 3 of eggs.
2. You need 1 cup of sugar.
3. It's 1 cup of oil.
4. Prepare 1 cup of semolina.
5. Prepare 1 cup of coconut dry shredded,.
6. It's 1 cup of coconut powder.
7. Prepare 1 of tblsp flour all purpose.
8. It's 1 cup of pistachio nuts(half powder,half crushed).
9. Prepare 1 of small spoon vanilla.
10. It's 1 of small spoon baking powder.

Basbousa, an Egyptian semolina cake with yogurt is one of the best Egyptian desserts that comes out fairly quick. One bowl, mix and dump kind of recipe, yet is hard to make perfect. Today I am sharing the BEST basbousa recipe that everyone was raving about. Authentic Egyptian basbousa recipe that is soft and stays soft.

Basbusa with Pistacio Cake instructions

1. In mixing bowl,put eggs,sugar and oil,mix until become pluffy then add yogurt..
2. Then add all the rest dry ingredients. Mix it well..
3. Before you put the mixing in a gloosy tray just wipe it little bit oil then put the mixing. Then put inside the oven,180°c. 25-30 minutes..
4. If the cake is already cooked,take it out then spray pistacio powder up and set aside to cool. Then cut it square..
5. And serve..

A delicious coconut, yogurt and semolina/farina cake that gets sprinkled. Basbousa is an Egyptian semolina cake drenched in syrup. This version comes from my Aunt Maha, one of the kindest and most generous women I know. Though she always serves this cake when I visit her in Toronto, she has kept this family recipe close for years. When the cake comes out of the oven, pour the syrup all over it and let the cake cool completely in the pan.