Adam Liaw's grape and almond basbousa
A little bit like focaccia meeting an almond cake en route to a Middle Eastern picnic, the burst grapes pressed into the top add sweetness and syrup to this twist on a traditional basbousa.
Ingredients
2 cups semolina
2 cups almond meal
1 cup sugar
2 tsp baking powder
125g butter, plus extra for greasing
1½ cups yoghurt
1 cup seedless red grapes
Syrup
2 cups sugar
2 bay leaves
½ lemon
Method
1. To make the syrup, combine the sugar with 2 cups of water and add the bay leaves and ½ lemon, peel and all. Bring to a simmer and simmer for 10 minutes until reduced slightly to a thick syrup consistency. Allow to cool, then remove the lemon and bay leaves.
2. Heat your oven to 180C fan-forced (200C conventional). Combine the semolina, almond meal, sugar, baking powder and butter and stir. Add the yoghurt and mix to a dough. Place the dough into a greased baking tin about 30cm x 20cm and score the top lightly with a knife to form 5cm squares. Press a grape into the centre of each square and bake for 40 minutes until golden. Remove from the oven and pour over the syrup. Cover with a tea towel and stand for 30 minutes. Cut into squares following the score lines.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.smh.com.au/link/follow-20170101-h25ttw