Basbousa | Semolina Coconut Cake | Video
Classic Egyptian cake made with semolina and coconut, and flavored with rose flavored sugar syrup. Easy & delicious!
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Servings servings
Ingredients
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 I used Greek yogurt
- 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 ingredients:
- ¼ cup slivered almonds optional (see notes)
- Melted butter to grease baking tin
Instructions
- Preheat oven to 180C / 350F. Grease a baking tin (I used 15cm x 25cm pan) with melted butter. Set aside.
Batter:
- 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.
- 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:
- 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:
- 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.
Video
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 ½ 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
- If slivered almonds are not easily available, make them at home. Place whole almonds in ½ 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
Serving: 1g | Calories: 569kcal | Carbohydrates: 83g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 287mg | Fiber: 2g | Sugar: 63g