A golden, tender semolina cake enriched with coconut and soaked in fragrant syrup—this Middle Eastern treat is pure comfort in every bite. Perfect with tea, coffee, or as a crowd-pleasing dessert.
Base Ingredients
✔ 1 cup semolina (medium or fine)
✔ ½ cup desiccated coconut (unsweetened)
✔ ½ cup plain yogurt
✔ ⅓ cup honey or maple syrup
✔ ¼ cup melted butter or coconut oil
✔ 1 teaspoon baking powder
✔ 1 teaspoon vanilla extract
✔ Blanched almonds (for topping)
Syrup Ingredients
✔ ½ cup water
✔ ⅓ cup honey or maple syrup
✔ 1 teaspoon lemon juice
✔ ½ teaspoon rose water or orange blossom water (optional for floral aroma)
Instructions
1. Prepare the Batter
• Preheat oven to 180°C (350°F). Grease a small baking dish (about 8×8 inch or similar).
• In a large bowl, combine semolina, desiccated coconut, baking powder, and a pinch of salt.
• Stir in yogurt, melted butter (or coconut oil), honey (or maple syrup), and vanilla extract.
• Mix until a thick, well-blended batter forms. Do not overmix.
2. Assemble
• Pour the batter into the prepared baking dish and spread evenly.
• Use a knife to score the surface into squares or diamonds.
• Place a blanched almond in the center of each piece for a traditional touch.
3. Bake
• Bake for 25–30 minutes, or until the top is golden and a toothpick comes out clean.
• While it bakes, prepare the syrup.
4. Make the Syrup
• In a saucepan, combine water, honey (or maple syrup), and lemon juice.
• Bring to a gentle boil, then reduce heat and simmer for 5–7 minutes.
• Add rose water or orange blossom water at the end, if using, and remove from heat.
5. Soak and Cool
• Once the basbousa comes out of the oven, pour the hot syrup evenly over the warm cake.
• Let it soak and cool completely before cutting along the scored lines and serving.
⏱ Time & Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 6–8 servings
🔁 Delicious Variations
1. Nutty Delight
• Add 2–3 tbsp chopped pistachios or walnuts into the batter.
• Sprinkle extra on top with the almonds for more crunch.
2. Orange Basbousa
• Replace lemon juice in the syrup with orange juice, and add zest of ½ an orange to the batter.
• This gives a lovely citrusy lift.
3. Dairy-Free Version
• Use plant-based yogurt (like coconut or almond yogurt) and coconut oil instead of butter.
4. Egg Version (for fluffier texture)
• Add 1 egg to the batter for a softer, more cake-like texture.
• This makes the basbousa rise slightly more and be less dense.
5. Low-Sugar Option
• Use monk fruit syrup or a blend of stevia and honey to reduce sugar load.
• Be sure to taste the syrup and adjust to your sweetness preference.
6. Stuffed Basbousa
• Pour half the batter into the pan, then add a layer of dates, Nutella-alternative spread, or coconut paste, then cover with remaining batter.
• Great for a surprise center!
7. Chocolate Coconut Basbousa
• Add 2 tbsp unsweetened cocoa powder to the batter and increase honey to ½ cup.
• Top with dark chocolate chips and coconut flakes.
8. Extra Moist Version
• After removing from oven, poke small holes in the cake before pouring syrup to help it absorb even more.
Tips for Best Results
• Use fine or medium semolina for the best texture. Coarse semolina may make the cake gritty.
• Let the syrup soak completely before cutting, ideally 30–60 minutes.
• For neat slices, chill slightly before slicing and use a sharp knife.
• Store in an airtight container at room temperature for 2–3 days, or refrigerate up to a week.