Basbousa (Semolina Cake with Coconut and Almonds) Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
