Orange Besboussa

Ingredients

  • 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
  • the sirup

  • 50 g of flower honey
  • 50 g brown sugar
  • 2 oranges (juice and zest)
  • 4 tablespoon(s) orange blossom water

Preparation

  1. 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.

  2. 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.

  3. Pour the dough into a previously buttered mold, then bake for around 25 minutes.

  4. Remove the cake from the oven and pour the chilled syrup over the hot besboussa. Let cool.

  5. Serve the besboussa very cold, accompanied by orange supremes.

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