This is a twist on my standard Bassboussa recipe which uses oranges and pistachios instead of lemons and coconut. It was inspired by a Turkish semolina pudding.
Ingredients: makes 40 pieces
1 cup caster sugar
1 cup plain yoghurt
1 cup vegetable oil
1 cup finely chopped pistachios
2 cups fine semolina
1 tbsp baking powder
Zest of 1 orange
1 1/2 mugs caster sugar
1 mug freshly squeezed orange juice
1 mugs water
- In a pan dissolve the sugar in the water and orange juice to make the syrup. Boil on medium heat for 8mn. Then add rind of the orange.
2. Mix eggs, sugar, yoghurt, oil, orange zest and pistachios. Whisk the mixture for 1mn, and then add semolina and baking powder. Leave to rest for 15mn.
3. Empty mixture into a rectangular deep baking tray and bake for about 25mn in a preheated oven (180°C) until you get a golden colour.
4. As soon as you get the cake out of the oven, pour syrup over the cake (discard the lemon rinds) keep pouring gradually until you feel the cake stopped absorbing the syrup. Dust with chopped pistachios.