Before the autumn holidays, it is essential to stock up on a good basbousa recipe

The end of summer and the beginning of autumn is the time for basbousa, the beloved semolina cake with syrup. It can serve as a wonderful dessert for the Rosh Hashanah meal, but there are also those who are unwilling to give it up when breaking the fast of Yom Kippur. Here is our recipe.

Ingredients:

• 4 eggs

• 1 cup sugar

• 1 cup oil

• 1 container (200 ml) eshel

• 1 cup semolina

• 1 cup flour

• 1 cup coconut

• 1 packet vanilla sugar

• 1 packet baking powder

Preparation method:

1. Preheat the oven to 180 degrees (top-bottom heat).

2. Mix the eggs, sugar, oil, and eshel in a bowl.

3. Add the semolina, flour, coconut, vanilla sugar, and baking powder, mixing only until the mixture is uniform.

4. Pour into a greased pan and bake for 35–45 minutes until golden brown.

5. While the cake is in the oven, prepare the syrup: cook the sugar and water together until the sugar dissolves and the syrup thickens slightly.

6. Pour the syrup over the basbousa as soon as it comes out of the oven.

7. Let it cool and absorb the syrup, then serve.