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 leg of lamb? 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. Some, like Greek-style honey cake, use a combination of all of those flavorings! 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
- Total Time: 1 hour
- Yield: serves 8
Description
Basbousa is an Egyptian semolina cake drenched in syrup. Today, I’m sharing my aunt Maha’s special recipe!
Ingredients
- 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!
Notes
- Cooking tip: Allow cinnamon simple syrup to cool completely before pouring it onto the hot basbousa
- Cooking tip: For best results, let Basbousa sit for 1 hour before serving. This allows for the syrup to be absorbed into the cake.
- Visit our store to browse our spices, olive oils and bundles!
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baked
- Cuisine: Mediterranean
More Dessert Recipes:
Greek Yogurt Parfait with Kahlua and Nuts
Hi
Iam not sure which kind of semolina is needed for this recipe.
At the grocery store there are 2 kinds. Durum Semolina and Wheat Semolina.
Which one is required for this recipe?
Thanks
For the basbousa you offer a cream of wheat option. Might cream of rice work (for a gluten-free option)?
Hi, Mary. That may work, but it’s not something we’ve tested with this recipe. If you decide to give it try, please stop back to let us know how it went!
So delicious recipe.
Thank you.
Want more like this.
This cake was not only super easy and quick to make, but also delicious! Great texture and flavours, a big hit! Thank you for sharing
Thanks so much, Anita!
This looks exactly like in my favorite Lebanese restaurant! Could you possibly add the European measurements, like gram or liter, etc? Thanks in advance!
Hi, Suzanne. Thanks for the feedback. That is definitely in the works!
If we wished to use orange blossom,how much do we add here?
It was my first Basboussa ever and we are 3 people in my familly but tonight we are already halfway of the dessert !
My husband told me that’s what I have to bake for Eid !
I just use the fine semolina because in this little town you cant found anything ! arg !
So I don’t know what is the result when you have both semolina, but anyway this one was excellent ! I was a fan of “Qalb el louz” when I was in France but I don’t know, maybe I prefer Basboussa finaly ??
thank you for the diner !
Our pleasure, Aicha! Glad this was a hit for you all!
This is my favorite Egyptian dessert. Can you please help with a vegan recipe 🙂
To substitute the milk and yogurt.
Hello. My family loves this recipe. It is my husbands one request for his birthday each year! This year, we are feeding way more people than usual and I want to multiply the recipe and bake in a 9×13. How would you adjust the time for baking?
Hi, Meredith. It’s hard to say exactly, as we’ve never tested multiplying the recipe and baking in a 9×13 pan. As long as it’s the same thickness as it usually is when you cook the regular amount in a round pan, it really shouldn’t take that much longer. I recommended starting to test for doneness at the 40-45 minute mark, and then keeping a close eye on it after that. Another way to increase the amount would be just to make 2 round cakes (2 separate batches). Hope that helps! And happy birthday to your hubby!