Orange bass

[Another version of oriental semolina sweets - with orange freshness and light bitterness.]

Orange bass

Category: Confectionery

Kitchen: egyptian

Ingredients
Sugar	100 gr (0.5 st)
Coconut. shavings	100 gr (1 tbsp)
Semolina	270 gr (1.5 tbsp)
Ground almonds	25 gr (3 tbsp. L.)
Flour	140 gr (1 tbsp)
Baking powder	20 g
Egg	3 pcs
Thick yoghurt	125 gr (1 cup)
Rust oil without smell	100 ml (0.5 tbsp.)
Orange juice	300 ml (1.5 tbsp)
Orange jam (Schwartau)	300 gr (1 tbsp)
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SYRUP:
Sugar	200 g
Water	350 ml
Orange liqueur
(Cointreau or Grand Marnier)	60 ml
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DECORATION:
Whole or ground nuts, coconut, chocolate

Cooking method

• Another version of oriental semolina sweets - with orange freshness and light bitterness.
• So, the preparation is obscenely simple:
• (baking tray size 33 cm x 27 cm)
• 1. Mix dry ingredients: coconut, semolina, sugar, nuts, flour, baking powder.
• 2. Beat lightly, mix eggs, pour in yogurt, butter, add orange jam and juice.
• 3. Gradually pour the dry mass into the liquid mass, stirring thoroughly until smooth (in a combine it will take 1 minute).
• 4. Preheat the oven to 180 ° C.
• 5. Grease the mold (I use a grease for bread molds - equal amounts of flour + vegetable oil + ghee) and pour out the dough. At this stage, I carefully decorate so that it does not crumble later ... I had leftovers of pecans and chocolate drops for baking - I laid them out neatly so that they would not drown ...
• 6. Bake for 30 minutes, until golden brown, ready to check with a dry wooden skewer.
• 7. While the bass is baking, boil the syrup: pour the sugar with boiling water and after dissolving and boiling, cook for 15 minutes, remove from the heat, carefully pour in the liquor (and pink syrup, if you use it), stir and pour over the ready-made, still hot pie right in the mold ... Water a little, little by little - I use a metal sugar dispenser jar for this - with a spout, very convenient!
• When the bass is cool, cut into portions and BOND APPETIT!
• 

The dish is designed for

24 pieces 6x5cm

Time for preparing:

40-60 minutes

Cooking program:

oven

Note

Bassbusa turns out to be lush, tender and juicy, but not wet

Of course, I played with the recipe, not without it

My husband is now allowed only simple, in a sense, dietary goodies, and semolina oriental sweets - with an adjusted amount of sugar - the very THAT!

I replaced half of the eggs with yogurt, and the remaining 3 chicken eggs with quail.That is, initially there were 6 eggs in the recipe, but I tried to limit animal fats, and vegetable fats, too - I took not a glass, but half.

It's not easy to get rose water for impregnation, I tried using rose petal jam syrup (it's easier to buy) - we liked the result very much

Irina, everything is perfect as always!

Tanya, thank you very much when the recipe is "not in a void"

Bake something in this heat (we have 35 C today) ...

And how great it is that there is such a miracle as the Multicooker !!!!
This is what the bassbusa turned out to be in my Cuckoo