Biscoff Basboussa

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Biscoff Basboussa

Desserts | Easy | 1 hour 15 minutes

Preparation time

20 minutes

Cooking Time

55 minutes

Serves

Desserts

Easy

Total time: 1 hour 15 minutes

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Directions

Start by making the sugar syrup:

In a saucepan, add sugar to 150 mL water and 30 mL lemon juice and bring to a boil. Reduce heat and simmer for 10 minutes.
Remove heat, add vanilla extract and let cool completely.

Prepare the cake:

Preheat oven to 180 °C (350 °F).
In a large bowl, combine semolina flour, sugar, coconut, and baking powder.
In another bowl, combine eggs, vanilla, Greek yogurt and sunflower oil.
Mix dry and wet ingredients until smooth.
Pour half of mixture into a 24-cm. (9-in.) pan and keep the other half for later.
Cook for 15 minutes.

While the cake is baking, prepare the topping:

In a saucepan, dissolve cornstarch in a cup of milk and add sugar, vanilla extract and remaining milk.
Heat over medium heat and continue whisking until mixture bubbles and thickens. Remove from heat, add Biscoff spread and stir until thoroughly combined.

Remove cake from oven:

Pour Biscoff cream topping over baked cake and spread evenly.
Add a tablespoon of water to remaining cake batter and mix well.
Add cake batter to Biscoff cream.
Cook for 20–25 minutes more.
Remove from oven and pour cooled syrup over cake.
Cover and let sit for 15 minutes to soak and cool. Remove from pan.
Heat Biscoff spread in microwave until slightly melted and pour on top of cake. Top with Biscoff crumbs.

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