{"id":2261,"date":"2023-04-25T01:36:44","date_gmt":"2023-04-24T22:36:44","guid":{"rendered":"http:\/\/www.light-recipes.top\/?p=2261"},"modified":"2023-04-25T01:36:44","modified_gmt":"2023-04-24T22:36:44","slug":"semolina-cake-basboussa-with-lemon","status":"publish","type":"post","link":"https:\/\/www.light-recipes.top\/?p=2261","title":{"rendered":"Semolina Cake (basboussa) with Lemon"},"content":{"rendered":"\n

If you are a fan of tangy flavors, this lemon semolina cake (basboussa) is for you, otherwise skip it because this soft basboussa is very lemony.<\/p>\n\n\n\n

Ingredients and Preparation<\/strong><\/h3>\n\n\n\n
    \n
  1. The syrup: Take the zest of the 4 lemons (for the cake) and squeeze the juice.<\/li>\n\n\n\n
  2. In a saucepan, put 135 ml of organic lemon juice (4 large juicy lemons), 475 g of sugar, 375 ml of water.<\/li>\n\n\n\n
  3. Mix until the sugar dissolves then put on medium heat and at the 1st boil cover and cook for 15 minutes. Remove from heat and add a little lemon flavoring and let cool completely.<\/li>\n\n\n\n
  4. In a terrine put 3 large eggs, the zest of 4 lemons, 200 g of brown sugar.<\/li>\n\n\n\n
  5. Whisk vigorously, add 150 g of lemon (or plain) yogurt.<\/li>\n\n\n\n
  6. Add 170 g of oil, a few drops of lemon flavouring, 1 sachet of baking powder and 390 g of medium semolina and mix (the preparation is a little runny).<\/li>\n\n\n\n
  7. Pour the preparation into a buttered mold and put in the oven and cook at 180 degrees 25 to 30 min until it is golden brown.<\/li>\n\n\n\n
  8. When it comes out of the oven, cut it into squares and plant an almond in each square and immediately drizzle with syrup, pouring in with a ladle, cover and leave to cool completely (while the cake has absorbed the syrup).<\/li>\n\n\n\n
  9. For more acidity put the juice of a lemon and 1\/2 glass of sugar in a saucepan and bring to the boil for a few minutes until you have a thick syrup then using a brush brush the top of the cake.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    If you are a fan of tangy flavors, this lemon semolina cake (basboussa) is for you, otherwise skip it because this soft basboussa is very lemony. Ingredients and Preparation<\/p>\n","protected":false},"author":1,"featured_media":2262,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-2261","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"\nSemolina Cake (basboussa) with Lemon - Light Recipes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.light-recipes.top\/?p=2261\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Semolina Cake (basboussa) with Lemon - Light Recipes\" \/>\n<meta property=\"og:description\" content=\"If you are a fan of tangy flavors, this lemon semolina cake (basboussa) is for you, otherwise skip it because this soft basboussa is very lemony. 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