Egyptian Basbousa (Semolina Syrup Cake)
Golden Egyptian semolina and coconut cake soaked with fragrant lemon syrup and topped with almonds.
Equipment
- 9-inch round baking pan
- Medium saucepan
- Mixing bowl
- Pastry brush
Ingredients
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