IBS CURO

Low FODMAP Recipe - Basbusa Cake


A syrup soaked sponge cut into traditional diamond shapes.

Ingredients

150 g Kamut Bread Flour

1 tsp Baking Powder

100 ml Oil

2 Eggs

1 Orange Rind and Juice

24 Blanched Almonds

250 g Sugar

150 g Water

1 Lemon


Method

  1. Mix together the flour and baking powder.
  2. Beat in the oil, eggs, grated orange rind and juice.
  3. Pour the cake into an oiled 20x25cm/8x10" baking tray.
  4. Arrange the almonds in rows on the surface of the cake.
  5. Bake in a preheated oven for 25/30 minutes.
  6. Remove cake from the oven but not the tin.
  7. Slice diagonally to create diamond shapes around each almond.
  8. Put the sugar, water and lemon juice in a saucepan, bring to the boil and simmer gently for 10 minutes.
  9. Pour the hot syrup over the cake and leave to cool before serving
  10. Rate this recipe using the review button below, or click here to discuss it in our forum.


Temperature & cooking time:

25/30mins at 180°C/Fan160°C/350°F/Gas 4


Dietary status:

Without Dairy , Without Soya, Wholegrain.


Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.


http://www.dovesfarm.co.uk/recipes/basbusa-cake/#

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