Basbousa. Treat your taste buds to the super moist and decadent Middle Eastern (Egyptian) classic made with semolina and coconut. With the added sweetness from rose flavored sugar syrup, this cake is the ideal way to take your celebrations to the next level.
There’s no denying the pure elegance that the ever-popular cakes hold. Whether it’s a layered frosted cake or a simple tea cake, in my opinion, these sweet treats never lose their stardom.
Obviously, a simple homemade cake is one of the easiest ways to celebrate any occasion. So, let me introduce you to a beautiful cake with an added dose of sweetness – basbousa, the classic Middle Eastern cake made with semolina and sweetened with rose flavored sugar syrup.
Start with the batter for the perfect basbousa. First, eggs, sugar and vanilla are combined to make smooth mixture. Next, the main element, semolina goes in with coconut, yogurt and melted butter. The two key ingredients, semolina and coconut, gives the cake its unique taste and texture.
After combining these ingredients together, sift a little plain flour and baking powder into the semolina mixture. Whisk all ingredients together to make the batter. The batter goes into a greased tin ready to bake. Before it goes into the oven, you can decorate the cake with almonds if you like.
While basbousa is in the oven, you can make the sugar syrup. Equal quantities of sugar and water are boiled, and then flavored with lemon juice and rose water. Once the cake comes out of the oven, cut them into squares and pour in warm sugar syrup. That way, the cake will absorb the syrup and turn super moist. The added sweetness from the syrup also make it really delicious. Let the cake cool in the tin, and then decorate with slivered almonds or pistachios.
I really love the fresh aroma of cake filling my house turning it into a sweet haven. Trust me, this basbousa is incredibly delicious, it’s one of the best cakes I’ve ever tasted.
Classic Egyptian cake made with semolina and coconut, and flavored with rose flavored sugar syrup. Easy & delicious! - Almonds can be substituted with pistachios if you like This easy no bake mango cheesecake is loaded with the sweet aroma and flavor of fresh mango purée. Perfect for entertaining! Heavenly chocolate tart made with minimal ingredients! No bake + just 4 ingredients! Decadent chocolate cheesecake cake featuring cheesecake sandwiched between two layers of chocolate cake. The ultimate sweet treat for any special occasion.Basbousa | Semolina Coconut Cake | Video
Ingredients
Batter:
Sugar syrup:
Other ingredients:
Instructions
Batter:
Sugar syrup:
Basbousa:
Notes
- If slivered almonds are not easily available, make them at home. Place whole almonds in 1/2 cup water. Boil for one minute. Remove skin. Slice.
- I used 15 cm x 25 cm rectangular baking tin to make the cake. You can also use a square or circle tin if you likeNutrition Information
Yield
6
Serving Size
1
Amount Per Serving
Calories 569Total Fat 24gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 8gCholesterol 129mgSodium 287mgCarbohydrates 83gFiber 2gSugar 63gProtein 8g More Cake Recipes
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Hi,
Wonderful recipe…may I know how much ml cup you use for baking recipes….
Thank you
I use 250 ml cup for all the recipes. For more info, please refer to this conversion chart: http://www.nishkitchen.com/conversion-chart/
Can I use fine semolina flour instead??
Coarse semolina works best in this recipe! You may not get the right texture with fine semolina! Thanks!
What can I replace the eggs with to make eggless cake( vegetarian )
Very thick yoghurt 🙂