Recipe from Share by Women for Women International (Kyle Books, 2013)
“Saudi women who succeed and excel regardless of all the obstacles they face every day are my biggest inspiration. Once upon a time, women in the West had few rights, but they fought for equality. I salute them. I hope my future daughters and granddaughters will enjoy their rights and even take them for granted.” Manal Alsharif
My best time when I was a kid was when we had guests. My mother would make Basbosa, a traditional dessert originating from Egypt, that our grandmothers enjoyed, and we and our children are still enjoying today. It’s very easy and quick to make, and tastes like nothing else.
Prepare 10 minutes | Cook 30 minutes | Serves 6–8
- 8 tablespoons butter, melted and cooled
- 2 eggs
- 1 cup sugar
- 3 tablespoons milk
- 1 cup heavy cream
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 3/4 cups cornstarch
- 1/2 cup dried coconut
- 2/3 cup almonds or pistachio nuts, chopped
- 1 cup sugar
- 1/2 tablespoon lemon juice
1. Preheat the oven to 350.F. Grease a 8 x 10 inch high-sided cake pan.
2. Pour the cooled melted butter into a mixing bowl and add the eggs, sugar, milk, cream, baking powder, and vanilla extract. Beat well with a hand-held electric mixer until the mixture is smooth.
3. Fold in the cornstarch and coconut, and mix until evenly combined. Spoon the mixture into the prepared cake pan and bake in the oven for 25–30 minutes, or until golden. Allow to cool in the pan until lukewarm.
4. Meanwhile, make the syrup. Place the sugar and lemon juice in a pan with 1/2 cup water. Place over low-medium heat and stir until the sugar has dissolved. Bring to a simmer and cook for 3–5 minutes, or until it is of a good syrupy consistency. Set aside to cool.
5. Drizzle the syrup over the lukewarm Basbosa, sprinkle with the chopped almonds or pistachio nuts, and serve.