basbousa

assalamu'alaikum wrm. wbt.
bismillahirrahmanirraheem..

asalnya saya jumpa basbousa ni dalam turkishcookbook.com
tapi sudahnya ikut resepi lain dari kitsch in the kitchen
kenapa?
sebab saspen tengok air gula banyak sangat
terus terbayangkan wad diabetic kat hospital kb!

tapi bila dah siap. baru faham.. kenapa perlu air gula sebanyak itu
ia diperlukan utk melembabkan kek yang kering
resepi yang saya cuba, memang keknya agak kering..
mungkin sebab kekurangan air gula?
atau mungkin sebab saya 'gelenya' tambah baking time?

basbousa
sumber: kitcsh in the kitchen
For the cake

• 2 1/2 cups coarse semolina
• 1 cup dessicated coconut
• 1 cup (220g) caster sugar
• 1/2 cup (75g) self-raising flour
• 200g thick yoghurt
• 200g unsalted butter, melted
• 1 teaspoon vanilla extract
• 25-30 blanched almonds
• milk, if required

For the syrup

• 1 1/2 cups (330g) sugar
• 1 cup (250ml) water
• 1 teaspoon lemon juice
• 1 teaspoon rosewater

1. Preheat the oven to 190°C (375°F), grease and line the base of a 30cm x 20cm x 4cm (12" x 8" x 1") baking tin.
2. Mix the semolina, coconut, flour, yoghurt,melted butter, and vanilla in a bowl. The mixture should be stiff but not dry, if it is too difficult to stir add a little milk.
3. Spread the mixture into the baking pan, then cut it diagonally into diamonds about 5cm (1") wide. Place an almond in the centre of each diamond.
4. Bake the cake for 30 - 40 minutes, or until golden on top. <-- i baked for 1hour. might be another reason why the cake is quite dry.
5. Whilst the cake is cooking, begin the syrup. Combine the sugar and water in a small saucepan over medium heat, stirring until all the sugar has dissolved. Bring the mixture to the boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and stir in the lemon juice and rosewater.
6. Pour the syrup slowly all over the cake.