Well, I’ve done it. Another year of F1 Bake Offs.
21 countries, 21 cakes. Some heavenly, some hellish, but most of all a lot of fun had.
For the final bake off of the year I have tried to make ‘Basboosa’, a simple cake made of yoghurt and sweet semolina – it’s not, as I said in the video gluten-free, clearly I was having a ‘senior moment’!!!
It was very easy and quick to make, and tastes rather lovely.
The recipe I used was from ‘Lecker and Yummy Recipes‘ website:
- 500g Yogurt
- 500g Semolina
- 600g Sugar – 200g (cake), 400g (syrup)
- 4 Eggs
- 125g Butter
- ½tsp Vanilla essence
- 3 tsp Baking powder
- 3 tbsp Bread crumbs
- 1 Lemon – juice
- 750ml Water
- 50g Dry Coconut flakes (optional)
- Preheat the oven to 175C, which is Gas Mark 3½ or 155C if you have a fan oven
- Into a bowl add the yogurt, eggs, 200 gms sugar and the vanilla extract
- Mix well and combine
- Melt the butter separately
- Let it cool for about 5-7 minutes
- Add the butter to the yogurt mixture and mix well without forming any lumps, until the sugar is fully dissolved
- Add the semolina and the baking powder
- Mix well until everything is combined
- Take a big cake tin, either rectangular or a circular, and grease it with butter
- Sprinkle the bread crumbs to cover the entire bottom of the cake tin
- Pour over the prepared cake mixture
- Bake the cake for about 45 minutes until it turns golden brown. NOTE: This time may vary slightly according to the depth of the tin used. So watch out for the golden browning or insert a skewer to check out if its comes out clean
- Whilst the cake is cooking, prepare the syrup by dissolving 400g of sugar in 750ml water and bring it to a boil
- Cook for a further 5 minutes
- Then add the lemon juice and let it boil for another 2 minutes
- Then set aside for cooling
- When the cake is done, allow it to cool on a wirerack for about 5 minutes
- Then slowly pour the sugar syrup evenly all over the cake
- Allow it to seep down and soak for about half an hour
- Cut the cake into small squares
- Sprinkle dry coconut flakes for decor – optional
- The bread crumbs at the bottom form a beautiful brown crust matching the golden brown surface and gets soaked in the syrup to become juicier.
- I was a bit concerned about the amount of syrup the recipe makes, so I didn’t use all of it to soak the cake in, as I didn’t want to turn it too sickly sweet. I think I might have used too little though. My chief taster, my dad, said it was a tad dry, as for me I thought it was nice, just the way it was. So, depending on how sweet you like your cake, use as much or as little as you like.
And here’s how I made it:
And that’s it.
Thank you for joining me on this journey around the world in cake.
Do you want to see more next season?
Or if you have any other ideas/challenges for me to do, let me know in the comments below.
Enjoy the final race.