Basboussa Honey Cake with Kombu Kelp
Kombu kelp 50g shaker tin - add to basket
Makes 6 pieces
This Middle Eastern treat has a similar texture to carrot cake, with a smooth nutty taste.
Makes 6 pieces
Time 30 mins prep, 20 mins baking
This recipe was adapted by Cristina, once Mara's feisty Panamanian sales manager. She gave it a slightly healthier twist using less salt, sugar and butter, and of course, lots of seaweed.
- 1 tsp Kombu kelp
- 100g semolina
- 100g pistachio nuts, finely ground in a food processor
- 75g desiccated coconut
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 3 tbsp butter
- 225g Greek yoghurt
- 120g clear honey
- 1 1/2 tbsp peanut butter
- 1 tsp vanilla extract
- 3 tsp Kombu kelp
- 75g hazelnuts, roughly chopped
- 75g pistachios, roughly chopped
- 50g desiccated coconut
- 100g honey
- Preheat oven to 180C.
- In a bowl mix together the semolina, ground pistachios, shredded coconut, cinnamon, Kombu and baking powder. Melt the butter and stir into the mix.
- Fold in the yoghurt, honey, peanut butter and vanilla extract. Pour the mixture into a small, deep baking tin (approx 4 x 4 x 6 inches) and put into the middle of the oven. Bake for 10 minutes.
- Once the Basboussa turns golden, take it out the oven and sprinkle the chopped nuts and coconut on top. Place back in the oven for 5-10 minutes. Meanwhile melt the honey in a pan.
- When the edges of the coconut begin to brown, take the Basboussa out of the oven and, with it still in its tin, pour over the melted honey and sprinkle with Kombu.
- Allow to cool, then slice and serve with a black coffee.