Basbousa (Coconut Yogurt Semolina Cake)
A soft and moist semolina cake infused with coconut and yogurt, soaked in fragrant sugar syrup. This classic Middle Eastern dessert is rich, tender, and beautifully golden.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 pieces
- Category: Dessert
- Method: Bake
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- 1 cup fine semolina
- 1 cup desiccated coconut
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup plain yogurt
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup granulated sugar (for syrup)
- 3/4 cup water
- 1 teaspoon lemon juice
- 1 teaspoon orange blossom water or rose water
- blanched almonds (about 16–20 pieces)
Instructions
- Preheat oven to 180°C (350°F) and grease a baking dish.
- In a bowl, mix semolina, coconut, sugar, baking powder, and salt.
- Add yogurt, melted butter, and vanilla extract. Stir until a smooth batter forms.
- Pour batter into the dish and spread evenly. Let rest for 10–15 minutes.
- Score into squares or diamonds and place an almond on each piece.
- Bake for 30–35 minutes until golden brown.
- Meanwhile, prepare syrup by boiling sugar and water, then simmering for 8–10 minutes. Add lemon juice and orange blossom water.
- Pour warm syrup over hot cake immediately after baking.
- Allow to cool completely before serving.
Notes
- Use fine semolina for a softer texture.
- Replace coconut with ground almonds for a nuttier flavor.
- Add a cream layer for a richer variation.
- Top with pistachios for a colorful finish.
- Store at room temperature for 2 days or refrigerate up to 5 days.
- Freeze for up to 2 months and thaw before serving.
Nutrition
- Serving Size: 1 piece
- Calories: 260 kcal
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
