Basbousa - Semolina Cake
A delicious semolina, coconut and yoghurt cake topped with almonds and drizzled with sugar syrup.
Ingredients
- 2½ cup Semolina See Notes
- 1 cup (90g) Desiccated Coconut
- 200 g Yoghurt See Notes
- 200 g Melted Butter See Notes
- ½ cup (75g) Plain Flour
- ½ tsp Baking Powder
- Almonds Blanched
- Pistachios Chopped ( Optional) For decoration
- Dried Rose Petal (optional) For decoration
- Desiccated Coconut For decoration
Sugar Syrup
- 1½ cup Sugar
- 1 cup Water
- 2 tbsp Lemon Juice
Instructions
- Preheat oven to 180° C/ 350 ° F.
- Grease a baking pan with butter ensuring to rub butter on sides and base of the pan.
- In a mixing bowl add semolina, plain flour, desiccated coconut and baking powder. Add yoghurt and melted butter. Mix until a dough-like mixture forms.
- Spread the mixture evenly in the pan. Press it with hands make sure is evenly distributed in the pan. You can use a spatula for make it smooth.
- Score the surface into diamond or star shapes, and place a blanched almond in the center of each piece.
- Bake for 30–40 minutes, or until golden brown on all sides.
Sugar Syrup
- Add water and sugar in a pan. Heat it on medium heat while stirring untill sugar dissolves.
- Add lemon juice and remove from the heat. Keep it warm until the cake is baking.
- Pour warm syrup over the cake straight out from the oven. Allow it to soak the syrup. If you like decorate with pistachios or rose petals and desiccated coconut.
Notes
- Semolina Texture: Coarse semolina gives the classic grainy texture. Fine semolina can be used for a smoother, softer finish.
- Butter vs Ghee: You can substitute melted butter with desi ghee for a more aromatic, traditional flavor.
- Yogurt: Full-fat plain or Greek yogurt works best. Since this is an eggless Basbousa, yogurt keeps the cake moist and helps bind the ingredients.
- The pan for basbousa should be shallow. You can use any oven proof dish as well.
- Grease the pan or dish properly, this prevents the cake from sticking to the bottom.
- Cutting the Cake: Scoring the cake before baking helps it hold shape after syrup is poured. Use a greased or warm knife to slice neatly once cooled.
- Syrup Soaking Tip: For best absorption, ensure both the cake and syrup are warm. Let the cake rest for a few hours (or overnight) before serving.
- Garnish Options: In addition to blanched almonds, you can top with chopped pistachios, rose petals, or a sprinkle of desiccated coconut for extra flavor and presentation.
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