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,
Made it and loved it, great recipe, thank you. My only comment is that, if you make the syrup while the cake is cooking, there is no way you can cool it by the time the cake is done. I made the syrup before I neven started to assemble cake ingredients and it was still pretty hot when the cake was done. Next time I will literally make it in advance.
Thanks again.
David
Thank you for the feedback, David!
Am trying this out for the first time and have some doubts.
– how thick should the sugar syrup be? Am only familiar with string consistency. Should it be 1 string ? Or then for how long should it boil?
– if I want to use rose essence instead, how much should I use? And am guessing, not use the cinnamon and lemon juice.
Hi, Viveka! It should thicken to a “syrup” consistency. If you’ve used a maple or agave syrup for pancakes for example, this on should turn our similarly. But don’t worry if it’s not perfect, it will still taste great! As for the rose essence, I have not tried using that personally, so I can’t really advise there… I’m sorry.
Hi Suzy,
Thank you for sharing your recipe. Just one question, do you pour ALL the syrup into the cake? It seems like a lot of syrup. Won’t the cake get soggy?
Lucy,
Yes, all the syrup is poured over the cake. Enjoy
Hi.,
Instead of adding cinnamon to the syrup, can I add rose essence?
What other flavors syrup would go best with the cake?
That will work, Padma! You can also use orange blossom
Hi, do you think it would be ok to use non dairy yogurt and oil instead of what’s written?
Hi Issa, I don’t have much experience with non dairy yogurt so I can’t advice you on that for sure, but it seems it could work. As far as oil vs. butter, no, that will not produce the same result. Personally, this is one of the very very few recipes I use butter.
hi!!
Is it okay to use all fine semolina flour rather than a combination of coarse + fine?
Thanks!
Yes, you can use just the fine semolina. The addition of coarse semolina provides more texture.
I am baking this right now and freaked out as I was checking out other recipes which ask for eggs. Is this receive without eggs or is it missed from the instructions?. Thanks
Hello! I do not use eggs in this Basbousa recipe. I hope you enjoyed it!
Exactly how many grams of semolina is required for this recipe?
Hello, we use cups as a measure here, but I’ve done a quick search for you and it sounds like 1 cup semolina = 167 grams. This recipe uses 2 cups, so the assumption is 334 grams is what you need.
Thank you 🙂
Is this the recipe of authentic Egyptian basbousa? ?
Can I substitute the semolina with the same amount of polenta for a gluten-free option?
I tried with millets before but it didn’t really turn out like basbousa.
Sara, yes, this is my aunt’s basbousa recipe and she is Egyptian 🙂 Semolina is what is traditionally used for it’s unique texture and how it absorbs the syrup. But, you’re welcome to give polenta a try. My guess is that it will not have the same texture and may be a bit more dense.
Hi!
I’m so close to baking this tonight! But I’m wondering if condensed milk can be added at some point in this recipe. Would it be a bad idea? I just have some let over condensed milk and want to use it if possible.
🙂 Thank you for sharing this promising recipe.
Hi there. Thanks for your question. I am not always able to answer on the spot, so I apologize for that. This recipe does not use condensed milk. It would not be needed.
look yummy
This turned out to be delicious. I just reduced the syrup quantity into half as it would have been too sweet for us. It is perfect for us now. Thank you very much for the recipe
Wonderful, Niki! yes, it’s kinda drenched in syrup, but as you mentioned, that is easy to adapt.
Can we use ghee instead of butter? If yes, would it be the same quantity as the butter mentioned in the recipe or different?
Can we use fresh grated coconut?
yes,you can use ghee. Same amount will work.
I cooked…became delicious?????..thanks for the recipe❤..love you?
So glad to hear it! Thank you
Could I substitute olive oil for the butter without negatively affecting the flavor?
Lisa, this recipe in particular is best with ghee or butter (ghee is a healthier option)
How do I broil it?
place in oven using broiler setting very very briefly. Watch carefully not to burn the top
How far in advance can it be made? Should it go in the fridge?
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.
Sounds good – thanks for your quick reply!