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Traditional Basbousa semolina cake ready to serve

Basbousa Recipe

A traditional Middle Eastern semolina cake made with yogurt, butter, and coconut, topped with almonds and soaked in sweet lemon syrup.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 2 hours 35 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: Middle Eastern, Turkish
Calories: 300
Ingredients Method

Ingredients
  

  • For the Cake
  • - 2 cups coarse semolina 340 g
  • - 1 cup plain yogurt 240 g
  • - 1/2 cup granulated sugar 100 g
  • - 1/2 cup unsalted butter melted (113 g)
  • - 1/2 cup desiccated coconut 40 g
  • - 1 1/2 teaspoons baking powder
  • - 1 teaspoon vanilla extract
  • - 16 whole almonds
  • For the Sugar Syrup
  • - 1 cup granulated sugar 200 g
  • - 3/4 cup water 180 ml
  • - 1 teaspoon lemon juice
  • - 1 teaspoon rose water optional

Method
 

  1. Preheat the oven to 350°F (180°C) and grease a 9-inch square baking pan.
  2. Combine the semolina, sugar, desiccated coconut, and baking powder in a large bowl.
  3. Add the melted butter, yogurt, and vanilla extract. Mix until combined, then let the batter rest for 10 minutes.
  4. Spread the batter evenly in the prepared pan. Score into 16 squares or diamonds and place an almond on each piece.
  5. Bake for 30-40 minutes, until the top is golden brown and the center is set.
  6. Meanwhile, combine the sugar and water in a saucepan. Bring to a gentle boil, add the lemon juice, and simmer for 5-7 minutes. Stir in the optional rose water and let the syrup cool.
  7. Pour the cooled syrup evenly over the hot cake. Start with about three-quarters of the syrup if you prefer a less sweet dessert.
  8. Let the cake rest for 1-2 hours before cutting along the scored lines and serving.