Basbousa is a beloved Egyptian dessert made with semolina and coconut, then drenched in a fragrant orange blossom syrup. It’s light, moist, and delicately sweet with a floral aroma that makes every bite irresistible. This traditional cake is a staple during festive occasions but is simple enough to enjoy with a cup of tea any day of the week.

Why You’ll Love This Recipe

You’ll love this Basbousa for its perfect balance of sweetness, texture, and aroma. The semolina gives it a tender, slightly grainy texture, while the coconut adds a rich flavor and moistness. The orange blossom syrup brings everything together with a refreshing floral touch. It’s easy to make, requires no special equipment, and tastes even better the next day as the syrup fully infuses the cake.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Syrup:

• 330 ml water
• 165 g caster sugar
• 3 tbsp orange blossom water
• 1 tbsp lemon juice
• 1 tsp vanilla paste

For the Cake:

• 80 g coarse semolina
• 60 g plain flour, sifted
• 1½ tsp baking powder
• 35 g desiccated coconut
• 50 g caster sugar
• 40 g Greek yogurt
• 90 ml sunflower oil
• 110 ml whole milk
• 1 large egg
• 1 tbsp orange blossom water
• 1 tsp vanilla paste
• ¼ tsp salt

Directions

1. Prepare the syrup:
   Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer for about 15 minutes, until slightly thickened and syrupy.
   Remove from heat, stir in orange blossom water, lemon juice, and vanilla paste. Allow the syrup to cool completely in the refrigerator.
2. Prepare the cake batter:
   In a large bowl, mix together semolina, flour, baking powder, desiccated coconut, sugar, and salt.
   In another bowl, whisk together the yogurt, oil, milk, egg, orange blossom water, and vanilla paste.
3. Combine the mixtures:
   Pour the wet ingredients into the dry ingredients and gently mix with a spatula until well combined.
4. Bake the cake:
   Pour the batter into a 20 cm silicone or greased baking pan. Bake in a preheated oven at 180°C for about 20 minutes or until golden and a toothpick comes out clean.
5. Add the syrup:
   Once baked, remove the cake from the oven. While still hot, gradually pour the chilled syrup over the cake, allowing it to soak in completely.
   Sprinkle extra desiccated coconut on top for decoration.
6. Cool and serve:
   Let the cake cool to room temperature before slicing and serving.

Servings and Timing

This recipe makes approximately 6 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Nutty Basbousa: Add chopped almonds or pistachios on top before baking for added crunch and flavor.
• Rose Water Twist: Replace orange blossom water with rose water for a different floral aroma.
• Yogurt-Free Option: Use buttermilk instead of yogurt for a lighter texture.
• Vegan Version: Substitute yogurt and milk with coconut yogurt and almond milk, and use a flaxseed egg alternative.

Storage/Reheating

Store Basbousa in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To reheat, warm individual slices in the microwave for about 10–15 seconds, or enjoy it cold — it tastes delicious either way.
If frozen, thaw overnight in the fridge before serving.

FAQs

1. Can I make Basbousa without coconut?

Yes, you can omit the coconut if preferred. The texture will be slightly different but still delicious.

2. What type of semolina should I use?

Use coarse semolina for the traditional texture. Fine semolina can make the cake too soft.

3. Can I replace orange blossom water with something else?

Yes, you can use rose water or a few drops of vanilla extract for a different flavor.

4. Why is my Basbousa dry?

It may have been overbaked or not enough syrup was added. Always pour the syrup while the cake is still hot to ensure proper absorption.

5. Can I prepare the syrup in advance?

Absolutely. You can make the syrup up to 3 days in advance and store it in the refrigerator.

6. How do I know when the cake is done baking?

The top should be golden, and a toothpick inserted into the center should come out clean.

7. Can I use butter instead of oil?

Yes, melted butter can be used for a richer flavor, but oil gives a softer texture.

8. Is this recipe gluten-free?

No, but you can try substituting the flour with a gluten-free all-purpose blend.

9. What’s the best pan size to use?

A 20 cm round or square pan works best for this quantity.

10. Can I double the recipe?

Yes, you can double it and bake in a larger pan. Adjust the baking time slightly, checking for doneness after 25 minutes.

Conclusion

Basbousa with orange blossom syrup is a beautiful fusion of texture and aroma — tender semolina cake, fragrant syrup, and the subtle sweetness of coconut. Whether for festive occasions, family gatherings, or a simple dessert treat, this Egyptian classic never disappoints. Serve it warm or chilled, and enjoy a taste of tradition in every bite.

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