Basbousa

Ingredients for 1 servings:

• 3 eggs
• 1 jar flour
• 1 jar sugar
• 1 jar desiccated coconut
• 1 jar milk
• 1 jar oil
• 1 packet of vanilla sugar
• 1 packet of baking powder
• ½ bag(s) of almonds
• 2 glasses of sugar
• 2 tbsp lemon juice
• 1 jar water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Moroccan semolina coconut cake

Mix all the ingredients for the dough into a smooth batter, pour into a large cake tin or a baking sheet lined with baking paper and spread evenly. Bake in the oven at 160°C fan/convection oven for approx. 60 minutes. In the meantime, blanch the almonds in hot water, peel them and split them into two halves. Briefly roast them in oil, drain well and let cool. For the syrup, bring 2 glasses of sugar, 1 glass of water and 2 tablespoons of lemon juice to a boil in a small saucepan until the sugar has completely dissolved. Let cool. When the cake is done, let cool slightly and cut into small pieces. Place half a roasted almond in the center of each piece. Now drizzle the syrup over the entire cake. Delicious with a delicious glass of Moroccan mint tea.