Algerian Basbousa

Ingredients for 1 servings:

• 4 eggs
• 1 jar oil
• 1 jar milk
• 1 pack of soft wheat semolina
• 2 packets of baking powder
• 1 handful of raisins
• 500 ml water
• 300 ml sugar
• 1 tbsp flour
• ½ lemon(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Semolina sheet cake, without yogurt!

For the batter, mix the 4 eggs, the jar of oil and milk, and the 2 packets of baking powder. Then, add enough semolina (note: you don’t need the entire 500g package!) until the batter is thick enough to create a groove in the batter with a wooden spoon that “stays” a little, meaning it doesn’t close up again immediately (because this is a recipe for cups, and cups can vary in size). Stir in the raisins. Then, sprinkle the flour onto a square baking sheet or lasagna dish, so you don’t need parchment paper for all your sheet cakes. Now, simply pour the batter onto the baking sheet (it will rise a few centimeters during baking due to the baking powder). Bake the cake in an oven preheated to 180°C (350°F) until cooked through. This takes about 20-30 minutes, depending on your oven. Quickly prepare the syrup by combining 2 1/4 cups of sugar, 1 1/2 cups of water, and the lemon juice in a pan (you can also calculate this: 350 g sugar and 500 ml water). Bring to a boil, then reduce the heat slightly (you can use less sugar and plenty of honey instead, if you like), and simmer for 8-10 minutes. Then pour the syrup over the cake and let it absorb well (you can eat the cake immediately or let it absorb overnight). Before eating, cut the cake into even diamonds.