BASBOUSA WITH ORANGE AND CARDAMOM SYRUP

BASBOUSA WITH ORANGE AND CARDAMOM SYRUP

• 400 gr semolina flour

• 100 gr plain flour

50 grs ground almonds

• 50 gr caster sugar

• pinch of salt

• 100 gr unsalted melted butter

• 250 ml (1 cup) buttermilk

• 2 teaspoons bicarbonate soda

Syrup

• 2 cups water

• 4 cups of 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. 

• Preheat oven to 200 C (390 F).

• In a large bowl, transfer the semolina flour, plain 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 bicarbonate 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) 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, triangles or rectagles).

• 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 pan 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. The traditional garnish for basbousa is a blanched almonds placed on top of each squares 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