Baseema is an easy prep cake traditional Sudanese. The name of this delicious golden cake means smiles. Once you’ve tasted it, you’ll understand why.
When served, Baseema is usually cut into squares.
- 5 eggs
- 1 cup powdered sugar
- 3/4 cup vegetable oil
- 1 tsp. vanilla extract
- 2 cup plain yogurt
- 2 cup flour, sifted
- 2 tsp. baking powder
- 1 cup shredded coconut
- 1-1/2 cups granulated sugar
- 1 tsp lemon juice
- 1 cup water
Preheat oven to 180-degrees Celsius. In a bowl, beat together eggs and powdered sugar. Add vegetable oil, vanilla extract and yogurt; mix well. In a separate bowl, combine sifted flour, baking powder and coconut. Add to egg and sugar mixture, stirring to blend. Spread mixture into a greased baking dish; bake for about thirty minutes. Remove from oven and set aside.
Glaze: In a saucepan, mix granulated sugar and lemon juice with water; bring to a boil, then simmer for five minutes to thicken the glaze. and stir until mixture thickens. Pour glaze over the cake evenly while it’s still warm so that it covers well. Cut cake into squares, remove from baking dish, serve and enjoy.
- Preheat your oven to 180 degrees Celsius, and grease and line a 23cm x 33cm cake tin (I used a 23×23 cake tin, and it turned out fine too).
- Beat together the eggs and icing sugar until light and frothy, then stir in the oil, yoghurt and vanilla extract.
- In another bowl, mix together the flour, baking powder and coconut. Fold these dry ingredients into the egg mixture, and pour the resulting batter into the prepared cake tin.
- Bake the baseema for 30-35 minutes or until cooked through.
- While the baseema is baking, put the sugar, lemon juice and water into a small saucepan, bring the mixture to the boil, then simmer for 5 minutes to thicken the syrup.
- Pour the syrup over the baseema while it is still warm from the oven, and leave the syrup to soak in for a while before cutting the baseema into squares to serve.
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