Juicy, soft and addictive: a delightful almond basbosa - voila! Food

2023-01-10T08:32:07.573Z

It's hard to resist another sweet springform from the basbosa cake. Michal Bouton quickly bakes a perfect semolina cake with a strong aroma of almonds. For the full recipe>>

Basbosa with almond syrup (photo: Supplier 500, Nimrod Saunders)

Thanks to the airiness, the sweet syrup and the soft texture, which goes just perfectly with a cup of coffee or tea, Basbosa has countless fans and so do versions.

This time the confectioner Michal Bouton with her own recipe and version of the beloved semolina cake - a delightful and soft, spongy and warm savosa, baked in a pan as a whole cake.

At the end of baking, cut into rhombuses and pour sweet almond syrup, which is easily prepared.

Want to make recipes for semolina cakes?

A winning recipe for a classic semolina cake (basbosa) with the taste of the past.

Airy semolina cake from the Brothers Restaurant.

Semolina and orange cake by Matan Chopin

Michal Bouton's semolina cake (Photo: Nimrod Saunders)

Ingredients

- 5 eggs separated into whites and yolks
- ¾ cup sugar (150 grams)
- 1 cup almond milk (240 ml)
- ¾ cup canola oil (180 ml)
- ½ whole wheat flour + 3 tablespoons (100 grams)
- ¾ cup of beans (150 grams)
- 50 grams of almond flour
- 1 bag of baking powder (Dram 10)
For the almond syrup:
- ¾ 1 cup almond milk (350 ml)
- 1 cup of sugar (200 grams)
For the conversion table click here >

Preparation

How do you make almond semolina in savosa?

1 Make almond syrup: boil almond milk and sugar and reduce for about fifteen minutes on low heat.
Heat again towards the end of baking the cake.
2 Heat the oven to 170 degrees.
3 Beat the egg whites with the sugar for about 7 minutes at high speed and immediately after that gradually add the egg yolks.
Lower the speed of the mixer and add the canola oil in a thin stream.
4 Mix together the dry ingredients (flour, semolina, almond powder, baking powder) in a separate bowl.
Add to the mixing bowl about a third of the dry ingredients and a third of the almond milk alternately.
The operation must be repeated two more times until a uniform batter is obtained.
5 Spread the batter on a greased rectangular pan and bake for about half an hour or until a toothpick inserted comes out with moist crumbs.
6 Take the cake out of the oven and slice into rhombuses while the cake is still hot, and immediately afterwards pour the almond syrup evenly to absorb.