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Basbousa

A delightful Middle Eastern semolina cake infused with coconut and drenched in fragrant syrup, perfect for celebrations and gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Middle Eastern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.5 cups Semolina (270g)
  • 0.5 cup Plain Flour (65g)
  • 0.75 cup Sugar (150g)
  • 1 cup Desiccated Shredded Coconut (90g)
  • 0.5 cup Butter, melted (115g)
  • 3 units Eggs
  • 1 teaspoon Vanilla extract
  • 1 cup Plain Yogurt (230g)
  • 1 teaspoon Baking soda
  • 0.25 teaspoon Salt
  • Almonds (blanched or regular, for decoration)
For the syrup
  • 1.5 cups Sugar (300g)
  • 1.5 cups Water (360ml)
  • 1 teaspoon Rose water or Orange blossom
  • 2 tablespoons Lemon juice

Method
 

Preparation
  1. Preheat your oven to 180°C (360°F) and grease a 9x9-inch or a 9-10 inch round cake pan with butter.
  2. In a large bowl, whisk together the eggs and sugar until light and pale.
  3. Add the melted butter, vanilla extract, and yogurt, mixing until well combined.
  4. Stir in the semolina, flour, shredded coconut, baking soda, and salt until a smooth batter forms.
  5. Transfer the batter to the prepared pan, spreading it evenly. Cut a diamond or square pattern on the surface and place an almond on each piece.
Baking
  1. Bake in the preheated oven for 35-40 minutes until golden brown.
Syrup preparation
  1. In a small saucepan, combine water and sugar, bringing to a boil. Reduce the heat and add lemon juice and rose water, simmering for 10 minutes.
Finishing
  1. Once the cake is baked, cut it along the predefined lines and pour warm syrup over it, allowing it to soak in.
  2. Let cool before serving.

Notes

Store the Basbousa in an airtight container at room temperature for up to a week. The flavor improves as it rests. For best results, add syrup shortly before serving if made ahead of time.