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Basbousa (Semolina Syrup Cake)

Yields16 ServingsPrep Time20 minsCook Time40 minsTotal Time2 hrs 15 mins

A tender semolina and coconut cake soaked in lemon and rose syrup and topped with almonds. Makes 16 pieces.

Basbousa semolina cake squares topped with almonds

Syrup

 1 ½ granulated sugar (300g)
 1 cup water (240ml)
 1 tbsp lemon juice
 1 tsp rose water or orange blossom water

Cake

 2 fine semolina (335g)
 1 cup desiccated coconut (80g)
 ½ cup granulated sugar (100g)
 2 tsp baking powder
 ½ cup melted butter or ghee (113g)
 1 cup plain yogurt (245g)
 ½ cup milk (120ml)
 1 tbsp tahini or butter, for the pan
 16 whole blanched almonds
1

Make the syrup. Simmer the sugar, water, and lemon juice 8–10 minutes. Stir in the rose water and cool completely.

2

Mix dry ingredients. Stir together the semolina, coconut, sugar, and baking powder.

3

Add butter. Pour in the melted butter and rub it into the semolina with your fingers until evenly coated.

4

Add yogurt and milk. Mix in the yogurt and milk just until a thick batter forms.

5

Rest and score. Grease a 9x13-inch pan with tahini or butter. Spread the batter evenly and rest 15 minutes. Score into 16 squares or diamonds and press an almond into each.

6

Bake. Bake at 350°F (175°C) for 35–40 minutes, until deep golden. Broil 1–2 minutes for extra color if needed.

7

Soak. Immediately pour the cool syrup over the hot cake. Let it soak at least 1 hour, then cut along the score lines and serve.

Nutrition Facts

16 servings

Serving size

1 piece

Amount per serving
Calories280
% Daily Value *
Total Fat 10g13%

Saturated Fat 7g35%
Trans Fat 0g
Cholesterol 17mg6%
Sodium 69mg3%
Total Carbohydrate 43g16%

Dietary Fiber 1g4%
Total Sugars 26g
Protein 4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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