Basbousa (Semolina Cake with Coconut and Almonds) Recipe

Introduction

Basbousa is a traditional Middle Eastern semolina cake that’s sweet, moist, and wonderfully textured. This recipe features a fragrant coconut twist and is drenched in a lemon-infused syrup, making it a delicious treat for any occasion.

Ingredients

• Tahini paste (for coating dish)
• 1 cup plain yogurt
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 3 cups coarse semolina
• 4 ounces unsalted butter (melted)
• 1 1/4 cups unsweetened shredded coconut
• 3/4 cup milk
• 24 whole almonds
• 1 3/4 cups granulated sugar (for syrup)
• 1 1/3 cups water (for syrup)
• 2 teaspoons lemon juice (for syrup)

Instructions

1. Step 1: Preheat the oven to 375°F. Grease a 9×13 inch baking dish with tahini paste to prevent sticking and add a subtle nutty flavor.
2. Step 2: In a large bowl, combine the yogurt, 1 cup granulated sugar, baking powder, and semolina. Stir well until fully mixed.
3. Step 3: Add the melted butter, shredded coconut, and milk to the semolina mixture. Mix thoroughly to form a thick batter.
4. Step 4: Spread the batter evenly in the prepared baking dish. Score the top into diamond shapes and place one almond on each piece.
5. Step 5: Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
6. Step 6: Meanwhile, combine 1 3/4 cups sugar, water, and lemon juice in a saucepan. Bring to a boil and simmer for about 8 minutes to make a syrup.
7. Step 7: As soon as the cake comes out of the oven, pour the hot syrup evenly over the hot basbousa. Let it cool completely to absorb the syrup before cutting and serving.

Tips & Variations

• For a richer flavor, toast the shredded coconut lightly before adding it to the batter.
• Substitute the almonds with pistachios or walnuts for a different nutty twist.
• If you prefer a dairy-free version, replace yogurt and butter with coconut yogurt and coconut oil.
• Make sure to pour the syrup while the cake is hot to ensure it soaks in well, keeping the cake moist.

Storage

Store basbousa in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Reheat briefly in a warm oven or microwave before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fine semolina instead of coarse?

Yes, but the texture will be slightly less grainy and more cake-like. Coarse semolina provides the traditional texture for basbousa.

Is basbousa gluten-free?

Traditional basbousa is not gluten-free because semolina is made from wheat. However, you can find gluten-free semolina alternatives or use other gluten-free flours, though this will alter the texture and flavor.

Basbousa (Semolina Cake with Coconut and Almonds) Recipe

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★★★★★

5 from 85 reviews

Basbousa is a traditional Middle Eastern semolina cake soaked in fragrant sugar syrup, topped with almonds, and enhanced with a hint of coconut. This moist and sweet dessert is perfect for celebrations or as a delightful treat with tea or coffee.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

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Batter Ingredients

• 1 cup plain yogurt
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 3 cups coarse semolina
• 4 ounces unsalted butter, melted
• 1 1/4 cups unsweetened shredded coconut
• 3/4 cup milk

For coating the baking dish

• Tahini paste

Topping

• 24 whole almonds

Syrup Ingredients

• 1 3/4 cups granulated sugar
• 1 1/3 cups water
• 2 teaspoons lemon juice

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish thoroughly with tahini paste to prevent sticking and add flavor.
2. Mix batter: In a large mixing bowl, combine the plain yogurt, granulated sugar, baking powder, and coarse semolina. Stir well to incorporate. Then add the melted unsalted butter, shredded coconut, and milk, mixing until you form a consistent batter.
3. Spread batter: Pour and spread the batter evenly into the prepared baking dish. Using a sharp knife, cut the batter into diamond shapes. Place one whole almond on top of each cut piece for garnish.
4. Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the cake turns golden brown on top and is cooked through.
5. Boil syrup: While the basbousa is baking, prepare the syrup. In a saucepan, combine the sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for about 8 minutes until the syrup slightly thickens.
6. Pour syrup: Once the basbousa is baked and still hot, immediately pour the hot syrup evenly over it. Allow the cake to absorb the syrup fully and cool before serving for the best texture and flavor.

Notes

• Using tahini paste to grease the dish adds a subtle nutty flavor to the basbousa.
• Cutting the batter into diamond shapes before baking makes serving easier and traditional in presentation.
• Make sure to pour hot syrup over hot cake to maximize absorption.
• Allow the basbousa to cool completely to let the syrup soak in fully for moistness.
• Store leftovers in an airtight container at room temperature for up to 3 days.

Keywords: Basbousa, Semolina cake, Middle Eastern dessert, Coconut cake, Syrup soaked cake, Almond topped cake