Sauces and dips
ChefHanadi Al-Ayass
Basbousa with Toffee
Basbousa with toffee — a rich, delicious twist on coconut basbousa. The cake is soaked or served with toffee sauce as desired.
Basbousa with toffee — a decadent, tasty dessert. Serve toffee on the side if you like.
Ingredients
Start here, then move straight into the method.
- 2 cups fine semolina
- 3/4 cup powdered milk
- 3 tablespoons grated coconut
- 3 eggs at room temperature
- a pinch of vanilla
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 cups milk
- 3 teaspoons baking powder
- Toffee sauce
- Nuts for garnish
- Grated coconut for garnish
- White chocolate shavings for garnish
- Toffee sauce to serve, if desired
- For Hanadi’s other great recipes try: Easy homemade qatayef batter
- To make the toffee sauce click: How to make toffee sauce
Method
Follow the cooking sequence without leaving the page.
- Mix semolina flour, powdered milk, and grated coconut, then put them in a saucepan over low heat and stir until they turn golden
- Turn off the heat and set them aside
- In a bowl, whisk the eggs with a pinch of vanilla, then add 1 cup sugar and whisk
- When the sugar dissolves, add the oil and the liquid milk and mix well
- Sift in the baking powder, then add the semolina and coconut mixture we set aside at the beginning, and mix well
- Grease a baking pan with butter, pour the mixture into it, then put it into a preheated oven at 200°C
- When the basbousa is cooked, brown the top, then cut it and drizzle with the toffee sauce
- Garnish the toffee basbousa with nuts or grated coconut or white chocolate shavings as desired
- Serve the toffee sauce on the side if desired as well
- Serve the toffee basbousa cold
- To make toffee sauce click the following link: How to Make Toffee Sauce
Recipe tags
Sauces and dipsInternationalVegetarian
Notes and serving ideas
- Easy homemade qatayef batter
- How to make toffee sauce
