Basbousa
Egyptian Semolina Cake
A classic Egyptian dessert, Basbousa is a sweet, syrup-soaked semolina cake studded with shredded coconut and topped with a whole almond. It has a wonderfully tender crumb and a rich, sweet flavor, perfect for any occasion.
🧂 Ingredients
- 300 g Fine semolina(Fine semolina is crucial for the cake's texture. Coarse semolina will result in a different texture.)
- 150 g Granulated sugar
- 200 g Full-fat plain yogurt(Room temperature yogurt incorporates better.)
- 100 g Shredded unsweetened coconut(Unsweetened shredded coconut is preferred to control the overall sweetness.)
- 300 ml Sugar syrup (simple syrup)(Prepare this ahead of time and ensure it is completely cooled before pouring over the hot cake. You can make it by simmering equal parts sugar and water until sugar dissolves, then cooling.)
- 16 Whole blanched almonds(These are for topping. Ensure they are blanched (skin removed) for a cleaner look.)
- 50 g Butter or Ghee(Melted, for greasing the pan and optionally for adding to the batter for richness.)
👨🍳 Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a 23x33 cm (9x13 inch) baking pan generously with butter or ghee.
⏱️ 5 minutes - 2
In a large bowl, combine the fine semolina, granulated sugar, shredded coconut, and melted butter or ghee (if using in the batter). Mix well until all dry ingredients are evenly coated.
⏱️ 5 minutes - 3
Add the room temperature yogurt to the dry mixture. Gently fold it in until just combined. Be careful not to overmix; the batter should be thick but spreadable.
⏱️ 5 minutes - 4
Pour the batter into the prepared baking pan and spread it evenly using a spatula. Smooth the top surface.
⏱️ 2 minutes - 5
Using a sharp knife or a bench scraper, lightly score the top of the batter into squares or diamond shapes. This helps in cutting the cake later and allows the syrup to penetrate. Place one blanched almond in the center of each scored piece.
⏱️ 3 minutes - 6
Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and the top is lightly golden and firm to the touch. The center should spring back when lightly pressed.
⏱️ 30-35 minutes - 7
While the cake is still hot from the oven, immediately and slowly pour the cold sugar syrup evenly over the entire surface. You should hear a satisfying sizzle as the syrup is absorbed.
⏱️ 2 minutes - 8
Let the Basbousa cool completely in the pan, allowing the syrup to fully soak in and the cake to set. This can take at least 1-2 hours. Once cooled, cut along the scored lines.
⏱️ 1-2 hours (cooling)
💡 Pro Tips
- ✓The key to moist Basbousa is pouring COLD syrup over a HOT cake. Ensure your syrup is fully cooled before the cake comes out of the oven.
- ✓Using unsweetened shredded coconut allows you to control the overall sweetness of the dessert.
- ✓Each piece should have one almond pressed into it before baking for a traditional presentation.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a richer flavor, you can add a tablespoon of rose water or orange blossom water to the sugar syrup after it has cooled.
- Omit the shredded coconut for a simpler semolina cake.