Recipe of Any-night-of-the-week Basboussa ou besboussa / gâteau de semoule au sirop

Hey everyone, it is Jim, welcome to our recipe site. Today, we're going to prepare a special dish, Step-by-Step Guide to Make Favorite Basboussa ou besboussa / gâteau de semoule au sirop. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Basboussa ou besboussa / gâteau de semoule au sirop, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Basboussa ou besboussa / gâteau de semoule au sirop delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Basboussa ou besboussa / gâteau de semoule au sirop is 3 portions. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can have Basboussa ou besboussa / gâteau de semoule au sirop using 18 ingredients and 3 steps. Here is how you can achieve that.

#cuisinedumonde Gâteau algérien

Ingredients and spices that need to be Make ready to make Basboussa ou besboussa / gâteau de semoule au sirop:

1. Gâteau
2. 1 oeuf
3. 75 g semoule fine
4. 25 de sucre
5. 30 ml d’huile neutre
6. 50 ml lait
7. 1/2 sachet de levure chimique
8. Sirop
9. Zeste 1/2 citron
10. Vanille en poudre
11. Cannelle
12. Fleur d’oranger
13. 15 g coco râpé
14. Sirop imbibage
15. 2 cac de fleur d’oranger
16. 66 g sucre
17. 110 ml d’eau
18. 1 sachet de sucre vanillé

Instructions to make to make Basboussa ou besboussa / gâteau de semoule au sirop

1. Dans un bol mettre tous les ingrédients et fouettez au moins 5min.
2. Mettre dans des moules graissés et enfournez 20min à 180•C.
3. Pendant la cuisson préparez le sirop, mettre tout dans une casserole et portez à grosse ébullition. Versez la totalité du sirop sur vos gâteaux dès la sortie du four sans les démouler. Réservez au frigo quelques heures. Démoulez et dégustez

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