Coconut and Almond Basbousa using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(5)
Preparation time
29 min
Total time
63 min
Servings
12
Calories / Serving
0 Cals
Difficulty
Easy
Transport your taste buds to the sun-kissed shores of the Middle East with our Coconut and Almond Basbousa! This exquisitely moist and fragrant semolina cake, infused with the tropical sweetness of coconut and the delicate crunch of almonds, is bathed in a luscious lemon-kissed syrup. A simple yet stunning dessert that's perfect for any occasion, from a casual afternoon treat to an elegant dinner party. Prepare to be captivated by its irresistible aroma and melt-in-your-mouth texture!
Ingredients
- 350 g Granulated sugar
- 100 g Water
- 15 g Lemon juice
- 250 g Fine semolina
- 100 g Grated coconut
- 120 g Butter
- 120 g Lightened butter
- 240 g Natural yogurt
- 10 g Baking powder
- 30 g Almond
Steps
Syrup
- Add 200 g of granulated sugar, 100 g of water in the food processor bowl.
- Mix manual: 8:00min / 100°C / Speed 1.
- Add 15 g of lemon juice in the food processor bowl.
- Mix manual: 2:00min / 100°C / Speed 1.
- Pour the content of the food processor bowl in a bowl let cool.
Basbousa
- Preheat the oven at 180°C.
- Add 250 g of fine semolina, 100 g of grated coconut, 150 g of granulated sugar in the food processor bowl.
- Add 120 g of butter in a saucepan.
- Melt the butter in the saucepan
- Add 120 g of lightened butter, 240 g of natural yogurt, 10 g of baking powder in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Pour the content of the food processor bowl in a baking dish to be greased before.
- Cut Almonds in half
- Distribute 30 g of almond on the baking dish.
- Cook in the oven at 180°C during 30min to 35min.
Final Steps
- Remove the content of the oven.
- Pour the content of the bowl on the baking dish.
- Let the basbousa cool completely before cutting it into squares.
- Serve Immediately.
