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Basbousa
Egyptian nut cakes
3/4 C butter, melted
3/4 C granulated sugar
1-1/4 C buttermilk
2 C semolina flour
1-1/2 tsp. vanilla extract
1 TBS baking powder
1-1/2 tsp. baking soda
Nonstick cooking spray
Syrup for Basbousa:
1 C granulated sugar
1 C water
Juice of 1 lemon
Preheat oven to 350-degrees F. Melt butter in a saucepan over moderate heat; set aside and allow to cool to room temperature. In a large bowl, combine sugar and buttermilk. In another bowl, combine semolina flour, vanilla extract, baking powder and baking soda. Add semolina mixture to buttermilk mixture; stir in melted butter and mix well. Coat a baking dish with cooking spray; pour in cake batter. Bake for about twenty-five to thirty minutes; pour syrup over the top of warm cake.
Syrup: In a saucepan, combine sugar, water and lemon juice. Bring mixture to a boil; reduce heat and simmer for twenty to twenty-five minutes. Syrup will thicken as it cools.
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