Egyptian Semolina & Coconut Cake – Basbousa
Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October.
Many thanks to Margaret Johns for this recipe. With thanks to http:gormandizewithus.blogspot.com
Ingredients
½ cup margarine
¾ cup raw sugar
75g dessicated coconut (unsweetened)
1 cup semolina
1 tsp baking powder
½ cup plain wholemeal flour
¾ cup almond milk
1 tsp vanilla extract
Whole blanched or sliced almonds, to decorate
Dressing / Sauce:
Syrup
2/3 cup caster sugar
2/3 cup water
2 Tbsp lemon juice
Start with the syrup so it has time to cool.
- Start with the syrup so it has time to cool.
- Place the sugar, water and lemon juice in a saucepan over a medium heat and stir until all the sugar is dissolved. Bring to the boil and then reduce the heat and let it simmer for 6-8 minutes, until it thickens (doesn’t need to be too thick, just syrupy!). Once cool, chill in the refrigerator while you make the cake.
- Preheat oven to 180oC.
- Melt the margarine in a saucepan and then add all the remaining ingredients except the blanched almonds, stir well to combine.
- Grease a square baking dish well and pour the batter into it, spreading it out evenly.
- Bake in oven for 30 – 35 minutes, until the top is golden. Remove from the oven and score lines diagonally across the surface.
- Pour the chilled syrup over the hot cake and then decorate with almonds. Allow to cool slightly and serve either warm or chilled.