Variation of Basboosa/harisa

Name: Variation of Basboosa/harisa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Cuisine: Egyptian
Ingredients: 1.5 cup semolina; 1.5 cup flour; 0.25 cup sugar; 3 eggs; 0.5 cup sour cream; 0.5 cup milk; 1.5 tsp rose water; 2 tsp baking powder; 1 tsp baking soda; 2 tsp alcohol-free vanilla extract; 0.5 cup unsalted butter; 0.25 cup oil; 1 cup nuts; 2 cup sugar; 1 cup water; juice of half a lemon; some rose water; some orangeblossom water

Sour cream, nuts and juice half lemon baked in the oven and perfumed with rose water for an Egyptian dessert.

50 min · Serves 12 · Medium

Method

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Time: Prep 20 min · Cook 30 min · 50 min total
Difficulty: medium

1
Butter and flour a 9x13 glass pan and preheat oven to 350°F. Mix flour, semolina, baking powder and baking soda until very well combined.
2
Mix sour cream and milk. Separate eggs. Beat eggwhites until stiff. Set aside. Mix with a handmixer the butter, oil, eggyolks, vanilla, orangeblossom (or rose) water, sugar, and brown sugar for about 3 minute until light and fluffy.
3 min
3
Add half of the dry ingredients and half of milk/sourcream to the butter/sugar mix and mix until combined.
4
Add rest of dry ingredients and rest of milk/sourcream and mix until combined. Fold in the eggwhites.
5
Pour batter in pan and spread out. Top with nuts and put in the oven. Bake at 350 F for 30 to 40 min (until golden brown).
40 min
6
For the syrup:. Combine sugar, water, lemonjuice and rosewater and orangeblossom water in saucepan and bring to a boil.
7
Lower the heat and simmer for about 15-25 minutes. After the cake has cooled down a little bit (not cold however) pour syrup over cake.
25 min