Egyptian Basbousa (Semolina Syrup Cake)

Basbousa is a popular Egyptian sweet made from coarse semolina, yogurt, coconut, and a fragrant sugar syrup.

The cake is scored before baking so syrup can soak evenly into every golden, almond-topped piece.

Pour cool syrup over the hot cake and let it rest so the crumb absorbs moisture without turning gummy.

Serving Suggestions

Serve basbousa at room temperature with strong coffee or mint tea and a spoonful of plain yogurt if desired.

Recipe Notes

Rest the syrup-soaked cake for at least 2 hours before cutting. Store covered at room temperature for 2 days or refrigerate for up to 5 days.

Egyptian Basbousa (Semolina Syrup Cake)

Golden Egyptian semolina and coconut cake soaked with fragrant lemon syrup and topped with almonds.

Servings 12 pieces

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Resting Time 2 hours hrs

Total Time 1 hour hr

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Equipment

• 9-inch round baking pan
• Medium saucepan
• Mixing bowl
• Pastry brush

Ingredients

 

US CustomaryMetric

 

1x2x3x

Syrup

• 1 1/2 cups granulated sugar
• 1 cup water
• 1 tbsp fresh lemon juice
• 1 tsp rose water or orange blossom water optional

Basbousa

• 2 cups coarse semolina
• 3/4 cup granulated sugar
• 1 cup unsweetened shredded coconut
• 1 tsp baking powder
• 1/4 tsp fine salt
• 1 cup plain whole-milk yogurt
• 1/2 cup unsalted butter or ghee melted, plus more for the pan
• 1 tsp vanilla extract
• 12 whole blanched almonds

Instructions

 

Make the Syrup:

• Combine the sugar and water in a saucepan. Bring to a boil and simmer for 7 minutes.
• Stir in the lemon juice and rose or orange blossom water. Cool completely.

Mix and Score:

• Heat the oven to 350°F (175°C). Butter a 9-inch round baking pan.
• Mix the semolina, sugar, coconut, baking powder, and salt. Fold in the yogurt, melted butter, and vanilla just until evenly moistened.
• Press the thick batter evenly into the pan. Score into 12 diamond or square pieces and place an almond in the center of each.

Bake and Soak:

• Bake for 35 to 40 minutes until deeply golden. Recut the score lines while the cake is hot.
• Slowly pour the cool syrup over the hot cake. Rest for at least 2 hours before cutting and serving.

Notes

• Use coarse semolina, not fine semolina flour, for the characteristic texture.
• Add the syrup gradually so it absorbs evenly across the surface.

Nutrition

Calories: 380kcalCarbohydrates: 60gProtein: 5gFat: 14gSaturated Fat: 9gCholesterol: 32mgSodium: 120mgFiber: 2gSugar: 42g

Calories: 380kcal

Course: Dessert

Cuisine: Egyptian

Keyword: Basbousa, Egyptian Dessert, Semolina Cake