03/08/2024

Almond Basboussa

IMG_0800
My version of my Grandmother's recipe is made with almonds and sour cream. This sweet, sticky, nutty Middle Eastern style slice is perfect to serve with a Greek coffee!

Makes:

1 x 18cm x 28cm slab

Prep Time: 10 minutes

Cooking Time: 30 minutes

Ingredients

  • 2 cups raw sugar
  • 1 cup semolina
  • 1 cup ground almonds
  • 1 cup light sour cream or natural yoghurt
  • 1 teaspoon baking powder
  • blanched almonds, for decoration
  • 50g butter, melted

Method

  • Butter and line an 18cm x 28cm slab tin.
  • Mix 1 cup raw sugar with semolina, ground almonds, sour cream and baking powder until moistened throughout, using your hand if needed.
  • Spoon into prepared pan and use wetted hands to press and smooth the surface. Mark into a diamond pattern with a knife and place a blanched almond into the centre of each diamond.
  • Bake at 180°C for 25-30 minutes until golden brown. Remove from oven and pour over melted butter.
  • Heat remaining sugar and 1 cup water in a saucepan until dissolved and boil for 5 minutes until syrupy.
  • Cut cake in tin into diamonds, following the marks. Pour hot syrup over hot cake and stand until completely cool and syrup has been absorbed.
  • Remove from tin and store in an airtight container.

Tips

  • Cake can be made with desiccated coconut or all semolina, instead of ground almonds.
  • STYLING Make sure all almonds are pointing in the same direction.
  • DRINK Greek coffee or pot of tea

New Recipes

Scorched Peanut Cake

There is only one thing that rivals my husband's love for me, and that is his love of scorched peanuts,…

Christmas Porchetta

Crispy pork belly rolled with an aromatic seasoning is beautiful served ‘a familigia’ style.

Share On:

You may also like

  • Cakes ·

Scorched Peanut Cake

There is only one thing that rivals my husband's love for me, and that is his love of scorched peanuts, which is why I created this cake in celebration of his birthday!