Ingredients
Bambousa
- 450 grams fine semolina
- 220 grams caster sugar
- 200 grams Thick Plain Yoghurt
- 50 grams desicated coconut
- 50 grams almond meal
- 75 grams Self Raising Flour
- 60 grams Milk
- 200 grams Melted butter, cooled
- 30 blanched almonds
- 30 pistachios
- rose petals dried, Optional
- 1 teaspoon vanilla essence
Syrup
- 300 grams caster sugar
- 1 tablespoon lemon juice
- 2 tablespoons Rose Water
- 200 grams water
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 170C fan-forced or 190C conventional. Butter a shallow baking tin about 30cm x 30cm - square or round. Add all the ingredients into the TM bowl except for the blanched almonds and pistachios. Mix for 1 minute on speed 6. You may have to stop after 30 seconds and scrape down the sides of the bowl. The batter will be very thick. Spread the batter into the prepared baking tin, pushing it flat with a spatula. Cut through into a diamond pattern about four centimetre shapes and dot each diamond with a pistachio and an almond. Bake for 35 minutes or until golden. While the cake bakes, make the syrup.
Put all the syrup ingredients into the bowl and cook for 7 minutes, 100 degrees, speed 1.
Poor into a jug or bowl to cool before pouring over the Bambousa when it comes out of the oven.
Decorate with rose petals when cooled and serve.
Bambousa
Syrup
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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