Basbusa Cake

Our recipe

A syrup soaked sponge cut into traditional diamond shapes.

Servings

Ingredients

150 g	Kamut Bread Flour
1 tsp	Baking Powder
100 ml	Oil
2	Eggs
1	Orange Rind and Juice
24	Blanched Almonds
250 g	Sugar
150 g	Water
1	Lemon

Method

Mix together the flour and baking powder.
Beat in the oil, eggs, grated orange rind and juice.
Pour the cake into an oiled 20x25cm/8x10" baking tray.
Arrange the almonds in rows on the surface of the cake.
Bake in a preheated oven for 25/30 minutes.
Remove cake from the oven but not the tin.
Slice diagonally to create diamond shapes around each almond.
Put the sugar, water and lemon juice in a saucepan, bring to the boil and simmer gently for 10 minutes.
Pour the hot syrup over the cake and leave to cool before serving

Rate this recipe using the review button below, or click here to discuss it in our forum.

Temperature & cooking time:
25/30mins at 180°C/Fan160°C/350°F/Gas 4

Dietary status:
Without Dairy , Without Soya, Wholegrain.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

There are no customer reviews

Share your thoughts with other customers:

Related recipes

Our recipe

Gluten & Wheat Free Sponge Layer Cake

Avoiding dairy, egg, gluten, nut and wheat ingredients can be daunting when it comes to baking. This sponge layer cake is the answer and could be iced for a birthday ...

Our recipe

Gluten Free Simnel Cake

For gluten free, vegan and casein free Easter baking this Simnel cake recipe uses gluten free flour but no eggs, milk or dairy products. A traditional part of the Easter ...