Bambousa with Pistachios and Almonds

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Bambousa with Pistachios and Almonds

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Ingredients

30 piece(s)

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

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6

45min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Dessert

Recipe's preparation

Bambousa

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.

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.

Accessories you need

Spatula TM5/TM6
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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.