Discover the delicious Basbousa, a vegan and gluten-free dessert made with semolina, almond, and coconut for a delightful treat!
Deliciously Sweet Semolina Cake for Everyone
This recipe features a delightful combination of ingredients that cater to vegan diets while ensuring a rich and tasty outcome. Key components include 1/2 cup of vegan yogurt and 1/4 cup of melted vegan butter, which together create a creamy base. The addition of 1/3 cup of vegan milk enhances the moistness of the mixture, making it ideal for baked goods. For the dry ingredients, 1 1/2 cups of fine corn meal serve as the foundation, complemented by 1/2 cup of sugar and 1/2 cup of fine coconut flakes to introduce sweetness and texture.
To ensure proper rising, the recipe includes 1 tablespoon of baking powder along with 1/4 teaspoon of xanthan gum, which acts as a stabilizer. A unique twist comes from the inclusion of tahini, adding a nutty flavor profile to the dish. The recipe is further enriched with 1/2 cup of water and whole almonds, providing a satisfying crunch. This combination of ingredients not only highlights the versatility of plant-based cooking but also offers an exciting option for those exploring vegan culinary delights.
Sweet Indulgence: A Heavenly Slice of Vegan Bliss!
hey everybody it’s jerry and today i have a recipe by request this is basusa which is a middle eastern semolina cake now instead of semolina which has gluten in it i’m substituting uh cornmeal so it’s got a similar texture but a slightly different taste so let’s get started we’re going to start out by.
Taking a half a cup of vegan yogurt placing that in a mixing bowl this is greekstyle yogurt and we’re going to add 1/4 cup of melted vegan butter 1/3 of a cup of vegan milk and mix that together those will be our wet ingredients and then we’re going to add to that 1 and 1/2 cups.
Of finely ground cornmeal a half a cup of sugar a half a cup of fine coconut flakes a tablespoon of baking powder and a/4 teaspoon of zanthan gum mix that all together and it’s probably going to be pretty dry at this point so we’re going to start adding some water to it a little bit at a time so i’m.
Going to start with a/4 cup see if that’s enough and then in my case i added another 1/4 cup so a half a cup total and you just want to get it into a very thick batter and then just mix it pretty vigorously for a minute and then we’re.
Going to take our 8 by8 inch baking dish add a tablespoon of tahini and just spread that around with a paper towel just to coat the bottom and sides and then we’re going to pour the batter into the baking dish.
And spread it evenly with a knife and then we’re going to cut as many pieces as we want with the knife uh in my case i’m doing 12 pieces so i’m cutting diagonally on across one diagonal and then across the other.
Diagonal and then we’re going to place a whole almond in the center of each of our pieces and we’ll bake this at 350° for about 35 to 40 minutes meantime we can make the sugar syrup so we’re going to take 1 cup of sugar and 3/4 of a cup of water and just heat that up over medium heat and let the sugar all.
Dissolve and let that just simmer for a few minutes and then add in a squeeze of lemon and remove it from the heat and once our cake is baked we’re just going to cut through the pieces again to make sure they’re.
Completely cut all the way through and then pour the sugar sugar syrup on top and just let it soak into the cake pour it slowly so that it has a chance to soak.
In and then once it’s completely cooled it’s ready to serve thanks everybody for watching please tune in next time for some more recipes and remember to like and subscribe and i’ll see you next time
