Egyptian Basbousa (Semolina Cake)
My basbousa is a moist, tender semolina cake soaked in orange and honey syrup. Made with yogurt, tahini, coconut, and topped with almonds!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 1+2/3 cup semolina ((or farina for finer texture))
- 1/2 cup sugar
- 1/2 cup unsweetened coconut (shredded)
- 1+1/2 tsp baking powder
- 1/2 cup ghee (melted (See Note 1))
- 1/2 cup plain yogurt
- 1 tbsp honey
- 2 tsp tahini
- 1 cup sugar
- 1 cup water
- 1 tsp lemon juice
- 2 tbsp honey
- 1/2 tsp orange blossom water ((See Note 2))
- 1 tsp grated orange zest
- 16 blanched almonds ((See Note 3))
Instructions
- 1
Heat oven to 350F. In a deep bowl, combine dry ingredients and mix well.
- 2
Melt the ghee and transfer to a small bowl. Mix with the yogurt, honey and tahini to incorporate.
- 3
Add the wet mixture to the dry ingredients and mix again to combine thoroughly.
- 4
Spread the basbousa mixture evenly in a greased (See Note 4) round 10" baking pan (See Note 5).
- 5
OPTIONAL: Cut a design as pictured (See Note 6) or cut into diagonal diamond shapes.
- 6
Distribute nuts as pictured on top of the basbousa batter or a design of choice.
- 7
Bake for 20 minutes on the middle shelf, top will be a golden brown.
- 8
In a small saucepan over medium heat, bring the syrup ingredients to a boil. Reduce heat and simmer for 10 minutes.
- 9
Remove basbousa from oven and pour the syrup evenly over the top and allow to soak and rest for an hour before serving.