Thursday, 23 February 2017

Vegan Basbousa


Last year was a very quiet year on Gormandize. I don't know how so many women seem to accomplish so much while raising tiny babies, but I salute them. I couldn't even begin to get my head around doing all the stuff I used to do before my baby came along. Caring for a tiny human, trying to keep my house moderately clean and working 2 half days a week already seems like an overwhelming amount to do. A lot of my personal interests have been put on hold.

Next week, my beautiful cheeky daughter turns one. I'm hoping this year to start exploring some of the things that used to occupy my time before her and this blog is one of them. Over the past few years I've put up about 380 free vegan recipes for you all to enjoy. That is a phenomenal database of delicious food. It has taken up a lot of time and resources! I won't be able to dedicate nearly as much time, effort and money to producing recipes for you all as I used to, but this blog will live on.

I've got a new project that I'm working on for Gormandize and I'm also going to be bringing you some new recipes this year. I hope you enjoy what I've got in store.

I'm starting you off with a firm favourite. I love this dish. I must have made it countless times. I hope you enjoy it as much as I do :)

Wishing you a prosperous Year of the Rooster!


Basbousa (Egyptian Semolina & Coconut Cake)

Ingredients
1/2 cup nuttelex (or other vegan margarine)
3/4 cup raw sugar
75g dessicated coconut (unsweetened)
1 cup semolina
1 tsp baking powder
1/2 cup plain wholemeal flour
3/4 cup almond milk
1 tsp vanilla extract
Whole blanched almonds, to decorate

Syrup:
2/3 cup caster sugar
2/3 cup water
2 tbsp lemon juice

To Make:
1. Start with the syrup, so it has time to cool. Place the sugar, water and lemon juice in a saucepan over a medium heat and stir until all the sugar is dissolved. Bring to the boil and then reduce the heat and let it simmer for 6-8 minutes, until it thickens. Remove from the heat and allow to cool. Once cool, chill in the refrigerator while you make the cake.
2. Preheat the oven to 180 degrees C. 
3. Melt the nuttelex in a saucepan and then add all the remaining ingredients except the blanched almonds, stir well to combine. 
4. Grease a square baking dish well and pour the batter into it, spreading it out evenly.
5. Bake in the oven for 30-35 minutes, until the top is golden. Remove from the oven and score lines diagonally across the surface. Pour the chilled syrup over the hot cake and then decorate each piece with a blanched almond in the centre. Allow to cool slightly and then serve either warm or chilled. 

You can check out my the other delicious Egyptian & Egypt-inspired recipes here

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