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Prep time
30 minutes
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Cook time
45 minutes
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Serves
12
Author Notes
i came up with this recipe after noticing the love most ppl has for the libyan amaretti ( Abambar ) and the famous Basbosa, so there u go the result was this Almond Semolina cake with cinnamon sugar syrup. .
Trust me it is WORTH it. —lubna mohsen ben halim
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Ingredients
- for the cake
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4
large eggs ( room temperature )
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1 cup
sugar
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1 cup
vegetable oil
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1/2 cup
plain full fat yogurt
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1.5 cups
all purpose flour
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2 tablespoons
corn starch
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1/4 cup
semolina
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1.5 tablespoons
almond extract
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1.5 teaspoons
B.P
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1/2 cup
roasted and finally chopped almonds
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3/4 cup
almond flakes
- For the syrup
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1.5 cups
sugar
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1.5 cups
water
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1
small cinnamon stick
Directions
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Pre-heat the oven to 160C, put the rack in the middle,Grease and flour a 20cm baking pan, line it with a parchment paper on the bottom.
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In an electric mixer beat together eggs and sugar until it becomes fluffy and white, add oil and beat a bit , yogurt and the almond extract.
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In a separate bowl whisk together flour, B.P, semolina, corn starch and shopped almonds, fold it in the egg batter and mix it well with a spatula from down to top to prevent the air from coming out and to allow more air to come in the batter.
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Pour the batter into the baking pan, sprinkle the almond flakes on top and bake for about 45 mins or until a tooth stick comes out clean and its golden.
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Meanwhile make the syrup by putting the sugar and water in a souse pan, stir well till the sugar dissolve, bring to boil then add the cinnamon stick, lower the heat and leave for about 20 mins.
When the cake is ready pour the hot syrup on it while its it’s hot and let cool before serve
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