Basbousa — Egyptian Semolina Cake

About This Recipe

Basbousa is the ubiquitous cake of the Middle East and North Africa: a semolina and coconut cake baked until golden, then immediately soaked in a fragrant rose water or orange blossom sugar syrup that makes it intensely moist and sweet. Found across Egypt, Lebanon, Syria and throughout the Arab world, it is typically topped with whole blanched almonds and cut into diamonds or squares. The texture is uniquely its own — slightly grainy from the semolina, firm but extraordinarily moist from the syrup, with the floral perfume of rose water permeating every crumb. Basbousa is one of the simplest cakes to make and one of the most reliably loved.

Ingredients

Serves 12

• 300 gfine semolina
• 100 gdesiccated coconut
• 150 gsugar
• 1 teaspoonbaking powder
• 200 gyoghurt
• 80 gbutter(melted)
• 2 tablespoonsrose water
• 24whole blanched almonds(for decoration)
• 250 gsugar(for syrup)
• 200 mlwater(for syrup)
• 2 tablespoonsrose water(for syrup)
• 1 tablespoonlemon juice(for syrup)

Instructions

1. 1

   Make the batter

   Combine semolina, coconut, sugar and baking powder. Add yoghurt, melted butter and rose water. Mix to a thick batter. Pour into a buttered 25x30cm baking tray and smooth. Rest for 15 minutes.

2. 2

   Score and add almonds

   Score the surface into diamonds or squares. Press a whole almond into the centre of each piece.

3. 3

   Bake

   Bake at 180°C for 25–30 minutes until deep golden all over.

4. 4

   Soak with syrup

   While the cake bakes, simmer sugar, water, rose water and lemon juice for 5 minutes until slightly syrupy. As soon as the cake comes out of the oven, pour the hot syrup evenly over the hot cake. Leave to absorb for 30 minutes before cutting.

   Hot syrup on hot cake is the rule — this allows maximum absorption. Never pour cold syrup on cold cake.

Variations

• •

  Some versions use tahini instead of butter for a nuttier flavour.

• •

  Basbousa with cream cheese filling (double layer) is a popular modern variation.

Storage

Keep at room temperature for up to 4 days. Refrigerate for up to 1 week. Tastes better after 1 day as the syrup fully absorbs.

Frequently Asked Questions