Over the past few weeks I have been talking about the Spin the Globe Challenge on social media and in my emails to you, my friends. Sometimes it’s easy to get bogged down and just cook the same thing over and over again. Have you ever just stared into your fridge, hoping something would pop up and look amazing? Me too. That’s why the Spin the Globe Challenge is so fun! It brings excitement to the ordinary and anyone can do it! Seriously friends, try it!
This weekend I was really feeling an itch to bake, so I grabbed my globe, walked up to my hubby, and asked him to close his eye while I spun the globe. He set his finger down and we landed on North Sudan. After that, we got to researching. At first I thought a drink might be tasty, but I was still really wanting a cake or something, so I kept looking until I found it. The perfect recipe. Basboosa. I’m still not entirely sure how to say the name, but it might as well be pronounced, “delicious.”
Off to the grocery store I went to grab a few necessities. Sadly the grocery in my town does not have semolina flour which is what this recipe calls for, so I just used some buckwheat flour. I’m sure you can use your regular all-purpose flour as well.
Before we get to the recipe, I just want to remind you that the Spin the Globe Challenge is a great way to also learn about news and events from around the world. As I looked at recipes from Sudan, I also began to look up news. I found that they are currently going through a political revolution and that many people have been imprisoned. There is much turmoil and suffering in their country. Would you take a moment to pray for the people of Sudan as they struggle for freedom and peace? As you make the recipe today, take some time to also look up some facts about Sudan and see what you can find! Comment what you have learned on this post below!
Alright, without further ado, let’s begin baking! This cake will fill a 9x13in pan, or you can bake it in a muffin tin and have mini cakes. Either way, it is a delicious treat!
Ingredients for the Cake:
1 cup semolina flour (or regular flour if you aren’t able to get your hands on semolina)
1 cup yogurt (I used vanilla almond milk yogurt as a substitute and it worked great.)
1 cup sugar
1 cup butter (softened but not melted)
2 tsp baking powder
2 beaten eggs
Whole almonds- save for after baking
Ingredients for the Syrup:
3/4 cup water
1 tsp vanilla
1 cinnamon stick
1/2 of lemon squeezed into the syrup
Preheat the oven to 375 degrees Fahrenheit. Cream together the butter and sugar, being careful not to melt the butter.
Mix in the yogurt and eggs until well combined.
Now add the flour and baking powder until well mixed and the dough is sticky.
Move dough into greased 9x13 pan or muffin tins and bake for 20 minutes.
Pull the cake out of the oven and cut pieces in diamonds or squares. On top of each square place an almond, then place the cake back in the over for another 15-20 minutes.
While the cake is baking, heat the water for the syrup in a small saucepan on medium heat. Stir in sugar, vanilla, lemon, and cinnamon stick. Turn the heat down to medium low and continue to stir. It should create a syrupy consistency.
When you pull the cake out of the oven, pour the syrup overtop and let cool. You can store in the fridge or on the counter. I personally enjoy it cold, but it was delicious right out of the oven as well! After a day or two, the flavors really set in and it gets even better.
Thank you Yummy O Yummy for recipe inspiration!