"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Besbusa Recipe

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This recipe for Besbusa, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ayse Mitchell, Gold Room Teacher, TTU CDL
Added: Wednesday, February 13, 2008


3/4 cup vegetable oil, preferably canola
1 cup sugar
1 large egg
4 large egg whites
1 teaspoon pure vanilla extract
1 cup semolina
1/2 cup unsweetened grated coconut

1/4 cup pure maple syrup
1 tablespoon water
16 whole almonds, toasted

Preheat oven to 350 degrees. Butter the pan. With an electric mixer, beat the oil and sugar until well blended. Add the egg and the egg whites one at a time, beating well after each addition. Add the vanilla, semolina, and coconut, beating until smooth. Pour the batter into the prepared baking dish. Bake for about 25 minutes, until the cake is golden brown and a tester inserted in the center comes out clean. Meanwhile, combine the maple syrup and water. As soon as the cake is done, drizzle the syrup over the top as evenly as possible. Cut the Besbusa in half lengthwise and in fourths across its width. Cut each of these eight squares on the diagonal to make sixteen triangles. Place a toasted almond in the center of each triangle. Cool before serving.




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