Description
Basbousa is a traditional Egyptian semolina cake soaked in a fragrant cinnamon syrup, topped with shredded coconut and sliced almonds. This moist and sweet cake is a delightful dessert with a rich texture and a perfect balance of flavors.
Ingredients
Cake Ingredients
- 1 cup (214g) granulated sugar
- 1 cup plain Greek yogurt
- 1 cup (150g) fine semolina
- 1 cup (150g) coarse semolina
- 1 teaspoon baking powder
- 1/3 cup 2% milk
- 1/2 cup butter, melted
Topping
- 1/4 cup sweetened shredded coconut or coconut chips
- 1/4 cup sliced almonds
Syrup Ingredients
- 1 1/2 cups sugar
- 1 3/4 cups water
- 1 cinnamon stick
- 1/4 teaspoon lemon juice
Instructions
- Get ready: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan to prepare for baking.
- Make the batter: In a large mixing bowl, combine granulated sugar and Greek yogurt using a rubber spatula. Stir in both fine and coarse semolina, baking powder, and milk until well mixed. Finally, fold in the melted butter to create a smooth batter.
- Bake the cake: Pour the batter into the greased cake pan and smooth the surface with a spatula. Bake in the preheated oven for 40 to 45 minutes until the cake turns golden brown. Optionally, broil for 2 to 3 minutes for added color but watch carefully to prevent burning.
- Prepare the syrup: While the cake bakes, combine sugar, water, and cinnamon stick in a small saucepan. Heat over medium-high, stirring until sugar dissolves and syrup boils (3 to 5 minutes). Remove from heat, stir in lemon juice, and let it cool completely before removing the cinnamon stick.
- Soak the cake: Once the cake is out of the oven, immediately pour the cooled syrup over the hot basbousa. The cake may float briefly as it absorbs the liquid. Allow it to cool entirely and absorb the syrup fully. For best flavor, let rest for 1 hour before serving.
- Serve: Serve directly from the pan or carefully loosen edges and invert onto a plate. Sprinkle the top evenly with shredded coconut and sliced almonds. Cut into 8 slices and enjoy this moist and flavorful dessert.
Notes
- Use both fine and coarse semolina for the ideal texture.
- Ensure the syrup is cool before pouring it over the hot cake to allow proper absorption.
- Letting the cake soak for at least an hour improves the flavor and moistness.
- You can substitute sweetened shredded coconut with coconut chips depending on your preference.
- Optional broiling enhances the cake’s golden color but requires close attention to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Egyptian
