How to Vegan Tasty Basbusa with Pistacio Cake

Harvey Wilkins
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
How to Vegan Tasty Basbusa with Pistacio Cake
Page content

How to Vegan Tasty Basbusa with Pistacio Cake Delicious, fresh and tasty.

Basbusa with Pistacio Cake. 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. Great recipe for Basbusa with Pistacio Cake.

Pistachio Basbousa Cake with Rose Mascarpone Cheese Cream.

Basbousa is one the famous Arabic dessert , semolina (rava) being the main star of this show.

This is quite easy to make and it doesn't fail.

You can have Basbusa with Pistacio Cake using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Basbusa with Pistacio Cake

  1. Prepare 3 of eggs.

  2. It’s 1 cup of sugar.

  3. You need 1 cup of oil.

  4. Prepare 1 cup of semolina.

  5. It’s 1 cup of coconut dry shredded,.

  6. You need 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. It’s 1 of small spoon baking powder.

Over the years I have been experimenting with adding in different flavors.

Grease non stick pan and add rest of the pistachio powder and spread.

Let the cake cool down a bit to transfer to a serving tray.

Garnish with pistachio powder and serve.

Basbusa with Pistacio Cake instructions

  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..

Spread into the baking tin, pushing it flat with a spatula.

Cut into a four-centimetre diamond pattern and dot each diamond with a pistachio and an almond.

While the cake bakes, make the syrup.

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.