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Basbousa | Semolina Coconut Cake Recipe

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★★★★★

4.5 from 66 reviews

Basbousa is a traditional Middle Eastern semolina cake infused with shredded coconut and flavored with fragrant rose water syrup. This moist and dense dessert is baked to golden perfection and soaked with a sweet sugar syrup that gives it a delightful balance of texture and flavor. Topped with slivered almonds for a crunchy finish, it’s a perfect treat to enjoy with tea or as a sweet ending to any meal.

Ingredients

Scale

Batter:

  • 3 medium eggs at room temperature
  • ¾ cup granulated sugar (caster sugar)
  • 1 teaspoon vanilla extract
  • 1 and ½ cups coarse semolina
  • ½ cup desiccated coconut
  • ½ cup thick yogurt (Greek yogurt recommended)
  • ½ cup melted butter
  • ½ cup all purpose flour (plain flour)
  • 1 teaspoon baking powder

Sugar Syrup:

  • 1 cup water
  • 1 cup white sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon rose water

Other:

  • ¼ cup slivered almonds (optional, for decoration)
  • Melted butter to grease baking tin

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Grease a 15cm x 25cm baking tin generously with melted butter. Set aside for later use.
  2. Make the Batter: In a large bowl, whisk together the eggs, granulated sugar, and vanilla extract until well combined. To this, add the coarse semolina, desiccated coconut, thick yogurt, and melted butter. Whisk again until the mixture is homogeneous. Using a sieve, sift the all-purpose flour and baking powder over the bowl, then fold gently into the batter. The consistency should be thick and dense.
  3. Pour and Bake: Pour the thick batter into the prepared baking tin, spreading it out evenly. Level the surface and gently tap the tin to release any trapped air bubbles. Place the tin in the preheated oven and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
  4. Prepare Sugar Syrup: While the cake is baking, combine water and sugar in a saucepan over medium heat. Stir until the sugar fully dissolves. Add the lemon juice, then bring the mixture to a boil and let it cook for 5 minutes. Remove from heat and stir in the rose water. Keep the syrup warm for later use.
  5. Finish the Basbousa: Once baked, remove the cake from the oven and place it on a flat surface. Using a sharp knife, cut the cake into squares. Pour the warm sugar syrup evenly over the cake, allowing it to absorb the syrup as it cools in the tin.
  6. Decorate and Serve: Garnish the top with slivered almonds if desired. Let the cake completely cool and absorb the syrup before serving for the best texture and flavor.

Notes

  • For a richer flavor, you can lightly toast the desiccated coconut before adding it to the batter.
  • If you prefer a less sweet cake, reduce the sugar in the batter or syrup slightly.
  • Using Greek yogurt adds a nice creaminess and moisture, but regular thick yogurt can also be used.
  • Slivered almonds are optional but add a lovely crunch and visual appeal to the finished cake.
  • Ensure the sugar syrup is warm when poured over the cake to allow proper absorption.
  • Basbousa is best stored covered at room temperature and is delicious when fresh, but also tastes great the next day.

Keywords: Basbousa, Semolina Cake, Coconut Cake, Middle Eastern Dessert, Rose Water Syrup, Traditional Cake

Find it online: https://islawhite.com/basbousa-semolina-coconut-cake-recipe/