Egyptian Basbousa (Semolina Cake)

About This Recipe

Basbousa is the queen of Egyptian sweets — a dense, grainy semolina cake baked until golden, then drenched in a fragrant sugar syrup perfumed with rose water and lemon. The syrup soaks into every grain of semolina, making it simultaneously dense and impossibly moist. Found at every Egyptian bakery and celebration, it's impossible to have just one piece.

Ingredients

Serves 12

• 2 cupscoarse semolina
• 1 cupshredded coconut
• 1/2 cupsugar
• 1/2 cupplain yogurt
• 1/2 cupbutter, melted
• 1 tspbaking powder
• 1/4 cupblanched almonds (to garnish)
• 1.5 cupssugar (for syrup)
• 1 cupwater (for syrup)
• 2 tbsprose water (for syrup)
• 1 tbsplemon juice (for syrup)

Instructions

1. 1

   Make the batter

   Combine semolina, coconut, sugar, baking powder, yogurt, and melted butter. Mix well. The mixture should hold together when pressed.

2. 2

   Pan and score

   Press the mixture into a greased 30×20cm baking pan, about 2cm thick. Using a knife, score into diamond or square shapes. Press an almond into the center of each piece.

3. 3

   Bake

   Bake at 180°C (350°F) for 25–30 minutes until golden brown on top.

4. 4

   Make the syrup

   While the cake bakes, bring sugar and water to a boil. Simmer 5 minutes. Add rose water and lemon juice. Keep warm.

5. 5

   Soak and serve

   As soon as the cake comes out of the oven, pour all the hot syrup evenly over it. Let it absorb for at least 30 minutes before cutting and serving.

Variations

• •

  Add orange blossom water to the syrup

• •

  Top with crushed pistachios instead of almonds

• •

  Make a chocolate version with cocoa powder added to the batter

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Store at room temperature for 5 days, or refrigerate up to 2 weeks. Flavors improve after day 1.

Frequently Asked Questions