Low Carb Faux Basbousa
Basbousa is a traditional Arab dessert. The cake is made with semolina and coconut then the syrup is poured over it as it comes out of the oven. My version is low carb and gluten-free
2 cups almond flour/ powder
1 cup desiccated coconut
1/4 cup coconut flour
A crack of Himalayan pink salt
1 cup xylitol or sweetener of choice to taste
1 tsp vanilla essence
1 tsp coconut essence
1 cup coconut oil melted
Almonds (optional for decorating)
1 cup xylitol
1 cup water
A crack of sea salt
1 tsp orange blossom water / rose-water (adjust to taste)
Whisk the dry ingredients together.
Add the wet ingredients to the dry and stir to combine well.
Scoop into a greased rectangular cake tin.
Press the mixture down firmly, smoothing out the top.
Score the mixture with a knife, creating a diamond shape.
Place one almond piece on the top of each piece and gently press down.
Bake at 180C for 40 mins or until a toothpick inserted in the center comes out clean and the cake is golden brown.
While the cake is baking, gently simmer the syrup ingredients together.
Allow simmering on low until a thin syrup consistency is achieved.
As the hot cake comes out of the oven, cut through the scores, making sure the cake pieces are separated.
Gently pour the syrup over the cake.
Cool completely before removing from the baking tin and serving.
This Low Carb Faux Basbousa is low carb and gluten-free
Prepared, tried, and tested Caashifa Adams Young