Recipe: Tasty Basbusa with Pistacio Cake

Basbusa with Pistacio Cake. Mildly sweet, super textured and divine, this semolina cake is very delicious and the pistachios. gives the semolina a new dimension. I love the color green, it gives me this optimistic feeling always, in our culture it is the color of growth and prosperity, so I would like for my valentine to be green not red this year 😍. When my little one came back from school and saw this settings for.

When ready to serve, top the cake with the coconut chips and the coconut and shaved almonds. Slice and enjoy! press the mix down onto square baking dish or round pie pan. Cut a diamond or square design in the cake with a butter knife. You can have Basbusa with Pistacio Cake using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Basbusa with Pistacio Cake

1. Prepare 3 of eggs.
2. You need 1 cup of sugar.
3. It's 1 cup of oil.
4. You need 1 cup of semolina.
5. Prepare 1 cup of coconut dry shredded,.
6. It's 1 cup of coconut powder.
7. Prepare 1 of tblsp flour all purpose.
8. It's 1 cup of pistachio nuts(half powder,half crushed).
9. It's 1 of small spoon vanilla.
10. Prepare 1 of small spoon baking powder.

Place an almond or any other type of nut you have on hand onto each pre-cut square. When the cake comes out of the oven, pour the syrup all over it and let the cake cool completely in the pan. Sprinkle with additional pistachios, cut into squares, and enjoy. This version comes from my Aunt Maha, one of the kindest and most generous women I know.

Basbusa with Pistacio Cake step by step

1. In mixing bowl,put eggs,sugar and oil,mix until become pluffy then add yogurt..
2. Then add all the rest dry ingredients. Mix it well..
3. Before you put the mixing in a gloosy tray just wipe it little bit oil then put the mixing. Then put inside the oven,180°c. 25-30 minutes..
4. If the cake is already cooked,take it out then spray pistacio powder up and set aside to cool. Then cut it square..
5. And serve..

Though she always serves this cake when I visit her in Toronto, she has kept this family recipe close for years. The search for the perfect, aunthenic Egyptian-style basbousa stops here! This one is super soft, dense, never ever cake-y, and melt-in-the-mouth delicious. The version below is a particularly rich and moist cake, with the addition of coconut and pistachio nuts. One thing that all of the Basbousa cakes have in common is that they are quite sweet - the perfect ending to a well-spiced meal.

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