带橘子和豆蔻糖浆的酪乳和杏仁巴斯布萨

My basbousa is finally online!Let's all celebrate by making basbousa?!!

I am back to London where the weather is kind of"moody"这让我非常怀念我去摩洛哥和伊比沙岛的旅行。夏天对我来说已经正式结束了!Being home also meant I had to deal with my least favourite back-from-holiday task: sorting out all the pictures.这次花了一段时间。我需要3个文件夹!A regular one,a food one and ababy one!!

巴斯布萨的灵感来自我上次去黎巴嫩的旅行,在那里我基本上吃了相当于左旋坦的东西,被称为“哈里斯over there.我也被告知他们称之为纳穆拉在黎凡特和chamya"在阿尔及利亚。这种美味的甜羊毛脂蛋糕几乎遍布北非和黎凡特。这个食谱有很多变种,显然我必须自己想出!必威特别投注我选择使用杏仁粉和酪乳是因为:

- almonds always bring more softness to the dough and add a delicate nutty taste.

-与其他使用酸奶的食谱相比,酪乳增加了一种甜的奶油味。必威特别投注

我决定用橘子和豆蔻给糖浆调味,因为它是我最喜欢的组合之一!(Look,我甚至做了orange and cardamom scones.)

我在我父母家的时候拍了这必威特别投注个食谱。在拉巴特。和我母亲一起做饭和射击真是太有趣了!我很难适应闪电,因为我绝对不习惯用那么多自然光拍摄。

I tried to make the most of my back homE环境决定拍摄我的巴斯布萨最后一张照片,背景是我父母家后院的泽利格。泽利格让我想起了我小时候大部分假期都是在联邦调查局度过的。My grand parents owned a massive Riad with zelige everywhere.快乐的日子。

Enjoy the 必威特别投注recipe!!

Buttermilk and almond basbousa with Orange and Cardamom syrup

INGREDIENTS

  • 400 gr semolina flour
  • 150克杏仁粉
  • 50 gr caster sugar
  • pinch of salt
  • 100 gr unsalted melted butter
  • 250毫升(1杯)酪乳
  • 2茶匙小苏打

糖浆

  • 2 cups water
  • 4 cups caster sugar
  • 1杯橙汁
  • Zest of 1 orange
  • 2茶匙碎豆蔻(或1.5茶匙新鲜碎豆蔻)
  • 2汤匙柠檬汁(约半个柠檬)

装饰

  • Dried fruits,nuts,seeds,etc.,根据需要。

方法

• Preheat oven to 200 C (390 F).

•在大碗中,转移精粉,almond flour,砂糖和盐。Mix the ingredients together and add the melted butter.Mix again making sure all the ingredients are well combined.

• Add the buttermilk and the baking soda.Use your hand to mix the dough making sure that all the ingredients are nicely combined.你会发现面团很硬,它应该是这样的,它不应该流鼻涕。

•将面团放在一个涂有油脂的烤箱保护盘(20 cm x30 cm/9 in x13 in)中,然后用手或大勺将其压平。确保面团在盘中的水平度正确。

•使用黄油刀小心地用您想要的设计(方形或菱形)预先切割您的巴斯布萨。

•将盘子放在烤箱中30至35分钟,或直至完全变金。

•当巴斯布萨烤制时,prepare the syrup.把糖浆原料放在一个深平底锅里煮沸。Reduce the heat to medium-low and leave for 20 min to simmer.

• Remove the syrup from the heat and place to cool until ready to use.

•在每个巴斯布萨广场或菱形的顶部使用所需的装饰物。The traditional garnish for basbousa is a blanched almond placed on top of each square/lozenges prior to baking.

• When the basbousa is baked and nicely golden remove from the oven and directly pour the syrup over the cake.

• Wait until the syrup is fully absorbed before serving.