Pineapple basbousa tart

Pineapple basbousa tart

Goody Kitchen

Goody Kitchen

Pineapple basbousa tart
 

Prep Time

40

Number of Servings

8

Level

Beginner

Calories

0

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Preparation

Step 1

Preheat the oven to 170°C, gas mark 3.

Step 2

Brush a 26cm x 20cm baking tin with melted butter. Scatter the base with the brown sugar.

Step 3

Slice the pineapple rings in half and arrange over the bottom of the tin, cutting smaller pieces to fill any gaps.

Step 4

Combine the caster sugar and yogurt. Stir in the semolina and baking powder, then whisk in the 115g melted butter. Leave for 5 minutes.

Step 5

Pour the mixture over the pineapple and smooth the surface.

Step 6

Bake for 35-40 minutes or until the top of the cake is golden. Leave for 5 minutes then turn out onto a cooling rack. Once cool, wrap in cling film and freeze. 

Step 7

To serve, remove the cling film and leave to defrost 3-4 hours. Warm through in a low oven and present with double cream, toasted almonds and a drizzle of Goody Arabic Sweet Syrup.



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