Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Syrup
Batter
To decorate
Utensils
One tart tin (approx. 30 cm in diameter), base lined with baking paper
How it's done
Syrup
Bring the water and sugar to the boil while stirring, turn down the heat, reduce to a syrupy consistency for approx. 5 mins. Add the lemon zest and juice, continue to simmer for approx. 1 min.
Batter
Place the butter, eggs, yoghurt, sugar, vanilla sugar and salt in a bowl, mix using the whisk on a mixer. Combine the semolina, almonds, flour and baking powder, mix into the egg mixture along with the courgettes. Transfer the batter to the prepared tin.
To decorate
Decorate the cake batter with the almonds and courgettes.
To bake
Approx. 45 mins. in the centre of an oven preheated to 180 °C. Pour the syrup over the cake, allow to cool slightly. Cut the cake into slices.
| Note: | This cake is reminiscent of the Egyptian semolina cake Basbousa. |
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