Basbousa with Cherry Compote

foodnetwork.com

Amy Nezovich

subheading: Cake:

½ cup (28 grams) shredded unsweetened coconut

⅔ cup (84 grams) all-purpose flour

⅔ cup (120 grams) semolina flour

½ cup almond meal, toasted

2 teaspoons baking powder

¾ teaspoon kosher salt

6 tablespoons (75 grams) extra-virgin olive oil

¼ cup (60 grams) heavy cream

½ cup (120 grams) whole milk

3 large eggs

¾ cup (150 grams) granulated sugar

½ teaspoon pure almond extract

subheading: Syrupy Cherry Compote:

1 cup (200 grams) granulated sugar

1 cup (240 grams) water

¼ cup freshly squeezed lemon juice

⅛ teaspoon kosher salt

3 cups fresh pitted or frozen pitted cherries, thawed and halved

1 teaspoon vanilla bean paste or extract

1 teaspoon orange blossom water

subheading: To Serve:

Toasted sliced almonds

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