Basbousa | Semolina Coconut Cake | Video

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.

 

More cake recipes:

• Blueberry Cake
• Easy Peach Cake
• Easy Lemon Drizzle Cake
• Chocolate Drip Cake
• No Bake Chocolate Mousse Cake
• Chocolate Cheesecake Cake
• German Black Forest Cake
• Best Chocolate Cake Recipe
• No Bake Mango Cheesecake
• Strawberry Lemon Cheesecake
• No Bake Chocolate Cheesecake
• Easy Vanilla Cake

More Middle Eastern Recipes:

• Turkish Chicken Kebabs
• Mahallabia
• Murtabak
• Chicken Kabsa

Yield: 6 servings

Basbousa | Semolina Coconut Cake | Video

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Classic Egyptian cake made with semolina and coconut, and flavored with rose flavored sugar syrup. Easy & delicious!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

Batter:

• 3 medium eggs, at room temperature
• 3/4 cup granulated sugar (caster sugar)
• 1 tsp vanilla extract
• 1 and 1/2 cups coarse semolina
• 1/2 cup desiccated coconut
• 1/2 cup thick yogurt (I used Greek yogurt)
• 1/2 cup melted butter
• 1/2 cup all purpose flour (plain flour)
• 1 tsp baking powder

Sugar syrup:

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

Other ingredients:

• 1/4 cup slivered almonds (optional) (see notes)
• Melted butter, to grease baking tin

Instructions

1. Preheat oven to 180C / 350F. Grease a baking tin (I used 15cm x 25cm pan) with melted butter. Set aside.

Batter:

1. Place eggs, sugar and vanilla extract in a large bowl. Whisk until combined. Add semolina, coconut, yogurt and butter. Whisk again until combined. Place a sieve on the bowl. Sift flour and baking powder into the bowl. Fold in. Ideally, the batter should be very thick.
2. Pour batter into the greased baking tin. Level top. Shake and tap gently to remove air pockets. Transfer to preheated oven. Bake for 25-30 minutes or until a skewer inserted into the center of the pan comes out clean.

Sugar syrup:

1. Meanwhile, place water and sugar in a saucepan over medium heat. Stir to dissolve sugar. Add lemon juice. Increase the heat and boil the mixture for 5 minutes. Remove from heat. Stir in rose water. Keep the syrup warm.

Basbousa:

1. Place the cake on a flat surface. Using a sharp knife, cut the cake into squares. Pour in sugar syrup. Leave cake to cool in tin. Decorate with slivered almonds.

Notes

- Almonds can be substituted with pistachios if you like
- 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 like

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 569 Total Fat 24g Saturated Fat 14g Trans Fat 1g Unsaturated Fat 8g Cholesterol 129mg Sodium 287mg Carbohydrates 83g Net Carbohydrates 0g Fiber 2g Sugar 63g Sugar Alcohols 0g Protein 8g

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