Basbousa bil tamr

Basbousa bil tamr is a traditional Arabian semolina cake studded with almonds and soaked in syrup. This Libyan version contains desiccated coconut in the cake recipe as well as date paste sandwiched between two layers of semolina cake. Semolina, normal flour, desiccated coconut, sugar, butter, milk, date paste, and baking powder are all used to make this cake. Cinnamon is often used to flavor it. Libyans eat Basbousa with qashta cream and a side of Arabic cardamom coffee.

Ingredients:

• 2 cups semolina
• 1 cup plain flour
• 1 cup dessicated coconut
• 1 cup sugar (or 1/2 cup if you want it less sweet)
• 1 cup melted butter
• 1 cup milk
• 1tbsp baking powder
• 1 tbsp cinnamon
• 500g date-paste cut into thin slices
• 1 cup blanched almonds
• Syrup 5 cups boiling water
• 3 cups sugar
• 2 tbsp lemon juice
• 2 tbsp thick honey (optional)

Instruction:

1. Prepare the syrup, by adding all the ingredients together, bring to a boil, cook on low heat until reduced to half the amount.
2. Remove from heat and set aside to cool.
3. Mix all the liquid ingredients then add to the dry ingredients.
4. Mix well Brush a rectangle 20x30 ovenproof dish, and spread half the basbousa mix.
5. Arrange date paste slices on top carefully, then add the remaining basbousa mix and spread.
6. With a sharp knife mark 12 equal squares into the top layer of semolian, decorate each with halved almonds.
7. Bake in a preheated oven, 200°C degrees until golden in colour.
8. Pass a knife over the squares again, deepening the lines.
9. Add the cold syrup while the basbousa is still warm.
10. Leave to rest before cutting and serving.