Ingredients
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the cake
- 2 eggs
- 150 g of unsalted butter
- 50 g brown sugar
- 1 sachet of vanilla sugar
- 80 g of medium semolina
- 1/2 teaspoon baking powder
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the sirup
- 50 g of flower honey
- 50 g brown sugar
- 2 oranges (juice and zest)
- 4 tablespoon(s) orange blossom water
Preparation
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Prepare the cake. Mix the eggs, melted butter, brown sugar and vanilla sugar in a bowl using a whisk until the mixture turns white. Add the semolina and yeast, then mix with a whisk until you obtain a homogeneous dough. Preheat the oven to 160°C.
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Prepare the syrup. Bring 1/2 liter of water to the boil in a saucepan with the honey, brown sugar and orange zest. Let reduce to a slightly syrupy consistency, and leave to cool. Add the orange juice and orange blossom water.
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Pour the dough into a previously buttered mold, then bake for around 25 minutes.
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Remove the cake from the oven and pour the chilled syrup over the hot besboussa. Let cool.
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Serve the besboussa very cold, accompanied by orange supremes.