Basbousa (Egyptian Semolina Cake)
Basbousa is a delightful Middle Eastern dessert that is known for its rich and moist texture. Made with semolina, coconut, and sweet syrup, this cake is a popular treat enjoyed across many cultures. Basbousa is often served during special occasions, festivals, or as a sweet ending to a delicious meal.
- Prep
- 24 min
- Cook
- 56 min
- Total
- 1 hr 20 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Mixing bowl
Equipment
9x9-inch baking pan
Equipment
Knife
Equipment
Measuring cups and spoons
Equipment
Saucepan
Equipment
Oven
Procedure
Preheat the oven to 180°C (350°F).
Procedure
In a mixing bowl, combine the fine semolina, desiccated coconut, melted unsalted butter, granulated sugar, plain yogurt, baking powder, and vanilla extract. Stir well until all the ingredients are thoroughly combined and form a smooth batter.
Procedure
Grease a 9x9 inch baking pan and pour the batter into it, spreading it out evenly.
Procedure
Using a knife, score the surface of the batter into diamond or square shapes. This will help the syrup to penetrate the cake.
Procedure
Bake the basbousa in the preheated oven for about 30–35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Procedure
While the basbousa is baking, prepare the syrup by the water, granulated sugar, and lemon juice in a saucepan. Bring the mixture to a boil, stirring occasionally, until the sugar is fully dissolved. Remove the syrup from heat and set it aside to cool.
Procedure
Once the basbousa is baked, remove it from the oven and let it cool for a few minutes.
Procedure
Pour the prepared syrup evenly over the warm basbousa, allowing it to soak into the cake.
Procedure
Garnish the basbousa with chopped almonds or pistachios for added texture and presentation.
Procedure
Allow the basbousa to cool completely before cutting and serving.
Notes, tips, and variatons
Basbousa can be enjoyed warm or at room temperature. It is a versatile dessert that can be served on its own or accompanied by a dollop of whipped cream or a scoop of ice cream.
Photo: Biser Todorov · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
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Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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