Basboosa
- Preparation time: 20 minutes
- Cooking time: 40 minutes
- Makes: 4 portions
Ingredients
- 29g semolina
- 23g caster sugar
- 1/4 tsp baking powder
- 29g thick cream
- 10g coconut, desiccated
- 14g unsalted butter, melted
- 1 tsp tahini
- 3g almonds, whole
- For the syrup:
- 23g sugar
- 23g water
- 1 tsp juice lemon
Method
-
Preheat the oven to 350°F/180°C/Gas mark 4
-
Mix together the semolina, sugar, baking powder, yoghurt, coconut flakes, butter, and tahini in a bowl until well combined.
-
Pour into a lined baking tin and flatten until level. Cut into 12 squares and press 1 almond into each square.
-
Bake for 30 minutes or until the cake is golden brown.
-
While the cake is baking, place the sugar, water, and lemon juice into a pan and dissolve the sugar. Once the mixture begins to boil, remove from the heat and set aside.
-
When fully cooked, remove the cake from the oven. Immediately pour over the sugar syrup and allow to cool.
-
Once cooled serve and enjoy!
| Nutrient | Per portion (40g) | Per 100g | |
|---|---|---|---|
| Calories | kcal | 160 | 399 |
| Protein | g | 1.5 | 3.6 |
| Sodium | mg/mmol | 33/1.4 | 82/3.5 |
| Potassium | mg/mmol | 51/1.3 | 130/3.3 |
| Phosphorus | mg/mmol | 53/1.7 | 130/4.2 |
| Calcium | mg/mmol | 19/0.5 | 48/1.2 |
Always check with your dietitian or doctor that this recipe is suitable for you.
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