📝 About This Recipe
Basbousa is a legendary Middle Eastern semolina cake that embodies the warmth and hospitality of the region. This moist, dense cake is characterized by its unique grainy texture and a fragrant infusion of rose and orange blossom water. Once baked to a perfect golden hue, it is drenched in a cool sugar syrup that creates a melt-in-your-mouth experience that is both sophisticated and deeply comforting.
🥗 Ingredients
The Cake Batter
- 2 cups Semolina (coarse grade preferred for best texture)
- 1/2 cup Desiccated Coconut (unsweetened and finely shredded)
- 1/2 cup Granulated Sugar
- 1 teaspoon Baking Powder
- 1/2 cup Unsalted Butter (melted and cooled slightly)
- 1 cup Plain Greek Yogurt (full fat, at room temperature)
- 1 teaspoon Vanilla Extract (pure extract for best flavor)
Aromatic Sugar Syrup (Sharbat)
- 1.5 cups Granulated Sugar
- 1 cup Water
- 1/2 teaspoon Lemon Juice (freshly squeezed)
- 1 teaspoon Rose Water (culinary grade)
- 1 teaspoon Orange Blossom Water (culinary grade)
Garnish
- 15-20 pieces Blanched Almonds (halved lengthwise)
- 1 tablespoon Tahini (for greasing the baking pan)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Prepare a 9x9 inch square baking pan or a round cake pan by brushing the bottom and sides generously with tahini; this provides a subtle nutty crust and prevents sticking.
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2
In a large mixing bowl, whisk together the coarse semolina, desiccated coconut, 1/2 cup sugar, and baking powder until well combined.
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3
Pour the melted butter over the dry ingredients. Use your fingertips or a sturdy spatula to 'rub' the butter into the semolina until every grain is coated and the mixture resembles wet sand.
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4
Add the Greek yogurt and vanilla extract to the bowl. Fold gently until a thick, uniform batter forms. Do not overmix, as this can make the cake tough.
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5
Transfer the batter into the prepared pan. Use an offset spatula or the back of a wet spoon to smooth the surface into an even layer.
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6
Using a sharp knife, lightly score the surface of the batter into a diamond or square pattern, cutting only about halfway through the batter.
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7
Place a halved almond in the center of each scored shape, pressing down very lightly so they stay in place during baking.
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8
Bake in the center rack of the oven for 30-35 minutes, or until the edges are deep golden brown and the top is a beautiful light amber.
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9
While the cake is baking, prepare the syrup. In a small saucepan, combine 1.5 cups sugar, water, and lemon juice. Bring to a boil over medium heat.
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10
Once boiling, reduce heat to low and simmer for 8-10 minutes until slightly thickened. Remove from heat and stir in the rose water and orange blossom water. Let the syrup cool to room temperature.
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11
Remove the hot Basbousa from the oven. Immediately re-cut along the scored lines all the way to the bottom of the pan.
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12
Slowly pour the cooled syrup over the piping hot cake. It may seem like a lot of liquid, but the semolina will absorb it all as it sits.
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13
Allow the Basbousa to rest uncovered for at least 1-2 hours at room temperature. This patience is key for the texture to set and the flavors to meld.
💡 Chef's Tips
Always pour room-temperature syrup over a hot cake (or vice-versa) to ensure the syrup is absorbed without making the cake mushy. If you cannot find coarse semolina, a mix of fine semolina and a little extra coconut can work, but the texture will be softer. For an extra rich flavor, you can substitute the melted butter with clarified butter (ghee). Avoid over-mixing once the yogurt is added; semolina develops gluten which can lead to a rubbery texture if handled too much. To get a perfectly shiny top, brush a tiny bit of leftover syrup over the almonds just before serving.
🍽️ Serving Suggestions
Serve at room temperature with a side of thick clotted cream (Ashta) for a luxurious contrast. Pairs beautifully with a cup of strong, unsweetened Arabic coffee or mint tea to balance the sweetness. Add a sprinkle of crushed green pistachios over the top for extra color and crunch. Basbousa tastes even better the next day, making it a perfect make-ahead dessert for dinner parties.