User Manual

Cakes and small baked items, desserts and sweet dishes: 171
Turkish basbousa [Index: ] [Index: ]
MCRC00904092_BO_Tuerkisches_Revani-12_F39MCRC00918156_SE_Tuerkischesrevani-021MCRC00900773_NF_Tuerkischesrevani-016_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking
For approx. 32 servings
Large ovenproof dish
SYRUP:
600 ml water
600 g sugar
1 organic lemon
½ bunch fresh mint, according to taste
MIXTURE:
4 eggs
170 g sugar
50 ml sunflower oil
100 g durum wheat semolina
200 g yoghurt
250 g flour
2 sachets baking powder
IN ADDITION:
Butter for greasing
Per serving
165 kcal, 33 g carbs, 3 g fat, 2 g protein, 2,7 BU
PREPARATION
1. For the syrup, add the water and sugar to a saucepan and bring to the boil. Let the mixture boil
down over moderate heat for approx. 20 minutes until syrup-like.
2. Wash the lemon in hot water, dry it, grate the zest and place to one side. Rinse the mint and shake
dry. Add 1 tbsp of the lemon juice and the mint to the syrup, stir and leave to cool down.
3. For the cake mixture, beat the eggs and sugar together until light and fluffy, and until the sugar
has dissolved. Add the remaining ingredients and stir until it becomes a smooth mixture.
4. Grease the ovenproof dish, fill it with the mixture, smooth the surface and bake as indicated.
5. Remove the mint from the syrup. Soak the hot basbousa with the syrup and sprinkle the grated
lemon zest on top.
6. Let the basbousa cool down and cut into slices.
Setting procedure:
Top/bottom heating
180 °C
Added steam, low
Baking time: 30-35 minutes
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