It has been a while since I shared a dessert recipe here on the blog, so much for challenging myself to more baking! So, how about a little basbousa? Basbousa is an Egyptian semolina cake drenched in syrup. Today, I’m sharing my aunt Maha’s special recipe!
It’s Easter weekend. Definitely the time when our minds are busy with egg-cellent recipes and ham or lamb dinners, am I right? In case you missed them, two of my favorite egg recipes are: shakshuka and this easy Mediterranean egg casserole. As far as lamb goes, I admit, I can’t quite decide on one; braised lamb chops, lamb rack, or lamb loin fillets? What have you decided on for your Easter dinner?
And for dessert?
Semolina treats are popular throughout the Middle East and parts of Europe. There are, quite frankly, too many semolina cake variations out there. Some recipes call for eggs, others call for yogurt. Some use a honey-based syrup, others use a sugar-based syrup. Some syrups are flavored with citrus like orange or tangerine peels, and others use spices like cinnamon or cloves. All semolina treats I have tried are pretty good, but my aunt Maha’s basbousa is my absolute favorite!
The date was July 18, 2014 when aunt Maha graciously e-mailed me her recipe for basbousa (semolina cake drenched in syrup). This is among her specialty dishes that I have counted on enjoying every time we visit her home in Toronto. And because we were not going back for a while, I asked for the recipe so that I can make it for my family and friends in Iowa. Ask and you shall receive!
I don’t know why it took me this long to share this basbousa recipe on the blog. There are two theories behind my reluctance: my selfish desire to keep the recipe all to myself; or, that I am, subconsciously of course, extremely fearful that aunt Maha would not approve of me circulating her recipe. After all, this is a family recipe that she has kept close for years. And here I am, in just a few strokes of the keyboard, making it available to all! Then again, aunt Maha is one of the kindest most generous people I know. She would understand that this is for a greater good.
I have tweaked things slightly, but this remains aunt Maha’s authentic Egyptian basbousa recipe. This is my kind of fuss-free dessert that yields impressive results. I hope you try it soon!
Remember to pin this recipe and share it with loved ones.
Here is the step-by-step for this basbousa (semolina cake):
(print-friendly recipe to follow)
Preheat the oven to 350 degrees F.
Place the butter in a small bowl and melt in the microwave. Set aside.
In a large mixing bowl, combine together the sugar and yogurt. Now add in the semolina, baking powder and milk. Finally stir in the melted butter, and let the mixture sit briefly so that the butter is absorbed.
Transfer the semolina mixture into a lightly greased 9″-round cake pan or baking dish.
Bake in the 350 degrees F heated-oven for about 40-45 minutes. If necessary, broil ever so briefly so that the top of the basbousa gains color. Watch carefully. When ready, remove from oven.
While the basbousa is baking, prepare the cinnamon simple syrup. In a small sauce pan or pot, combine the sugar, water and cinnamon stick. Bring to a boil on high heat, stirring until sugar dissolves. Turn heat to low and let cook for a few minutes until the syrup thickens. Remove from heat and stir in the lemon juice. Let cool completely, then remove the cinnamon stick.
As soon as the basbousa is removed from the oven, pour the cool syrup on the hot basbousa. Let cool completely; syrup must be absorbed into the cake. For best result, let it sit for 1 hour before serving.
When ready to server, top the cake with the coconut chips and the coconut and shaved almonds. Slice and enjoy!
Basbousa: Almond Coconut Semolina Cake Recipe
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Prep Time: 15 mins -
Cook Time: 45 mins
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Total Time: 1 hour
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Yield: 8 -
Category: Dessert -
Cuisine: Mediterranean
Print Recipe
Pin RecipeIngredients
- 1/2 cup plus 2 tbsp unsalted butter
- 1 cup sugar
- 1 cup plain yogurt
- 1 cup fine semolina PLUS 1 cup coarse semolina (or 2 cups coarse semolina or 2 cups original Cream of Wheat enriched farina)
- 1/3 cup milk
- 1 tsp baking powder
- 1/4 cup sweetened shredded coconut or coconut chips
- 1/4 cup shaved almonds
Cinnamon Simple Syrup:
- 1 1/2 cup sugar
- 1 3/4 cup water
- 1 short cinnamon stick
- 1/4 tsp lemon juice
Instructions
- Preheat the oven to 350 degrees F.
- Place the butter in a small bowl and melt in the microwave. Set aside.
- In a large mixing bowl, combine together the sugar and yogurt. Now add in the semolina, baking powder and milk. Finally stir in the melted butter, and let the mixture sit briefly so that the butter is absorbed.
- Transfer the semolina mixture into a lightly greased 9″-round cake pan or baking dish. Bake in the 350 degrees F-heated oven for about 40-45 minutes. If necessary, broil ever so briefly so that the top of the basbousa gains color. Watch carefully. When ready, remove from oven.
- While the cake is baking, prepare the cinnamon simple syrup. In a small sauce pan or pot, combine the sugar, water and cinnamon stick. Bring to a boil on high heat, stirring until sugar dissolves. Turn heat to low and let cook for a few minutes until the syrup thickens. Remove from heat and stir in the lemon juice. Let cool completely, then remove the cinnamon stick.
- As soon as the basbousa is removed from the oven, pour the cool syrup on the hot basbousa. Let cool completely; syrup must be absorbed into the cake. For best result, let it sit for 1 hour before serving.
- When ready to serve, top the cake with the coconut chips and the coconut and shaved almonds. Slice and enjoy!
Rhianna says
How far in advance can it be made? Should it go in the fridge?
Suzy Karadsheh says
You can make this a couple nights in advance, if you like. I keep mine in the fridge, but it’s best served at room temperature, so bring it out far in advance of serving.
Rhianna says
Sounds good – thanks for your quick reply!
Eva says
We love almonds in my family and I love the texture your cake seems to have! Can’t wait to try it 😉
Alfredo says
Do I have to wait 1 hour before serving?
Suzy Karadsheh says
Ideally, Alfredo. This allows the syrup to settle in…much better flavor and texture.
Reia De Souza says
Hi,
I’m sure I’ve done something wrong. After 50mins, the top of the cake hasn’t turned the brown that you see in yours and everyone else who has tried the recipe. Would you know why?
I suck at cooking, that could be one reason 😫
Alison says
Excellent! I broiled the top a bit then added the almonds and coconut and toasted a bit more. Sooooooo stinkin good! The kids and I took spoons to it and my daughter declared the recipe had to be wrong if you were supposed to wait an hour!!! Thank you for a beautiful recipe!
Suzy Karadsheh says
Wonderful, Alison! Glad the kids enjoyed it too! Truth be told, it is so darn hard to wait a whole hour to eat it 🙂
Bhairavi says
You mentioned to mix all the ingredients and leave aside for little while for the flour to soak the butter…. How long is a good time to set aside for flour to soak in. Wont it become more dry if let to soak in before baking.
Suzy Karadsheh says
This shouldn’t take long at all. If you see the butter floating on top, just wait long enough for it to disappear into the flour
Anam says
HI
Can this cake be made in spring foam pan?
Thanks you
Suzy Karadsheh says
Hi Anam, no I would not advice it. Among other reasons, you will be pouring syrup right on top of the hot cake, and it will seep through.
Mona says
Hello! I m Egyptian but lives abroad and I can’t wait to try the basbousa for my family. I only have fine semolina, and I don’t have any other kind of flour but normal whole wheat flour and all purpose unbleached… Can I use 2 cups of fine semolina? How would that affect the receipe? Thank you 🙂
Suzy Karadsheh says
Mona, 2 cups of fine semolina will work. Coarse semolina is more traditional and yields better results in terms of the texture of basbousa. I would not use all-purpose flour, however. Enjoy.
Reem says
Thanks for this recipe. I made it many times for my family and friends, it’s very delicious and successful.
Suzy Karadsheh says
Reem, so happy to hear it! This is one of my favorite desserts!
Juliette says
I love this cake, but being prediabetic, can I use a sugar substitute for the syrup? I do not like the tast of the
substitues, they are way to sweet. Any suggestions would be appreciated.
Suzy Karadsheh says
Hi Juliette. I will be honest with you, I’ve only ever made this cake using sugar…I am not sure if there is a good substitute that tastes close enough, but if I come across one, i’ll circle back here and share.
Irascible_Baker says
Thank you so much for this wonderful recipe! I love making exotic recipes, and this was a delicious and easy way to express my interest in international baking. Here are my notes:
I sifted my semolina the way I would any flour (Bob’s Red Mill) and did all my mixing with a whisk or spoon – no mixer. When I added the butter, at first it appeared not to incorporate and pooled up, but after some gentle stirring and then 5-10 minutes to settle, it absorbed thoroughly into the batter and there was no trace. I greased my pan with unrefined coconut oil but did not flour it – 43 minutes achieved perfect doneness. The cake was unmistakably golden and very firm and sturdy when touched in the center. I was so proud.
Instead of a cinnamon stick, I used a scant ½ tsp ground cinnamon and let my paranoia bully me into cooking the simple syrup about 20 minutes because I wanted to make sure it had thickened. I put it in the fridge (then freezer) to speed the cooling while the basbousa finished baking and stirred it occasionally. It wasn’t completely cool when I poured it over the hot cake. The syrup had boiled down to exactly 2 cups and I poured it slowly over every bit of the cake – it sits on top of the cake before slowly absorbing, and it briefly appeared to flood the pan, but I assure you, it all soaks in! We let it sit for a few hours before slicing and even our pickiest eater had a slice!
Coconut and almonds provide a delightful crunch that really compliments this dense, delectably moist cake, but it is certainly flavorful enough on its own.
★★★★★
Suzy Karadsheh says
Thank you for your thoughtful comment and for sharing your feedback! So glad you enjoyed this recipe!
Madhu says
I just happened to stumble upon this recipe and made it today. Actually it is getting baked in the oven as I’m writing this..I must say this is an awesome recipe which is quite easy to make if you have the ingredients at hand. I’m from Sri Lanka and we quite like some spices in our food. I just added a pinch of nutmeg to the batter and and cardomom to the syrup. Can’t wait to taste how good it is. Thanks Suzy!
Suzy Karadsheh says
Wonderful, Madhu! Thanks for sharing!
roja says
could i do crushed cinnamon instead of a stick of it? also i added rosewater and it tasts pretty good!
★★★★★
Suzy Karadsheh says
Sure a little cinnamon powder would work! Enjoy!
Cleveland cole says
I don’t like yogurt, I am looking for a recipe for basbousa with milk, can I substitute the yogurt with milk?
Suzy Karadsheh says
Hi Cleveland, unfortunately i don’t have a recipe for Basbousa that doesn’t use yogurt. So sorry. Hope you find one.
Rita says
You can substitute sour cream for yogurt. I am Lebanese & my mom has taught me this recipe. She always substituted yogurt for sour cream or vice versa. Good luck
Barbara says
What were the tweaks you mentioned that were changed from the original recipe
Suzy Karadsheh says
Hi Barbara, my recipe includes the coconut topping and the syrup is slightly different, but otherwise, it’s very true to original.
Mithla says
I just made it and its delicious. Thanks and I will definitely make it again 🙂
★★★★★
Suzy Karadsheh says
Awesome, Mithla! I am so glad you liked it!