Aka South Sudanese lemon-coconut cake. Behold, a baseema square straight from the tin. So, so moist.
Loads of sugar, but a tangy kick from the lemon syrup in the end. It’s all good!
BASEEMA RECIPE (found here)
- 5 eggs
- 140g icing sugar
- 200ml vegetable oil
- 500g plain yoghurt
- 2 tsp vanilla extract
- 300g plain flour
- 2 tsp baking powder
- 110g dessicated coconut
For the lemon syrup:
- 350g sugar
- 1 tbsp lemon juice
- 225ml cold water
- 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.