Moroccan Bassboussa

 

A typical Moroccan semolina cake very easy to make. It is usually served with syrup, although it is not essential.

INGREDIENTS :

• 1 full cup of grated coconut
• 1 cup of wheat semolina
• 1 cup of white wheat flour
• 1 cup of corn or sunflower oil
• Half a cup of sugar
• The grated skin of a lemon
• 2 table spoons of baking powder
• 3 eggs
• 1 pinch of salt
• Butter

For the syrup:

• Half a liter (5 cups) of water
• 80 grams (a bit less of half a cup)  of sugar
• A few drops of lemon juice

All the ingredients, except those used for the syrup, are taken to a bowl and mixed well until a homogeneous dough is obtained.

Butter a mold and pour the dough into it. We preheat the oven to 180 degrees (356 F)  and bake for half an hour or until it has risen and is golden brown. We remove and let cool.

In a saucepan over medium heat we pour the sugar and water, as well as a few drops of lemon. We stir until the sugar has dissolved and the syrup thickens.

It is served by pouring the syrup over the cake. So easy !