Egyptian Basbousa (Semolina Cake)
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5
8 reviews
Excellent
Egyptian Basbousa (Semolina Cake)
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My basbousa is a moist, tender semolina cake soaked in orange and honey syrup. Made with yogurt, tahini, coconut, and topped with almonds!
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Ingredients
Dry 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
Wet Ingredients
- 1/2 cup ghee melted (See Note 1)
- 1/2 cup PLAIN yogurt
- 1 tbsp honey
- 2 tsp tahini
Syrup
- 1 cup sugar
- 1 cup water
- 1 tsp lemon juice
- 2 tbsp honey
- 1/2 tsp orange blossom water (See Note 2)
- 1 tsp orange zest grated
Garnish
- 16 almonds See Note 3, blanched
Instructions
- Heat oven to 350F. In a deep bowl, combine dry ingredients and mix well.
- Melt the ghee and transfer to a small bowl. Mix with the yogurt, honey and tahini to incorporate.
- Add the wet mixture to the dry ingredients and mix again to combine thoroughly.
- Spread the basbousa mixture evenly in a greased (See Note 4) round 10" baking pan (See Note 5).
- OPTIONAL: Cut a design as pictured (See Note 6) or cut into diagonal diamond shapes.
- Distribute nuts as pictured on top of the basbousa batter or a design of choice.
- Bake for 20 minutes on the middle shelf, top will be a golden brown.
- In a small saucepan over medium heat, bring the syrup ingredients to a boil. Reduce heat and simmer for 10 minutes.
- Remove basbousa from oven and pour the syrup evenly over the top and allow to soak and rest for an hour before serving.
Notes
- How to cut the design as shown: After pressing the basbousa batter in the pan, use a sharp knife and cut it into quarters (first photo).
- Wipe your knife and cut each quarter in half (second photo).
- Wipe your knife again and make a V shape about one third from center in each quarter, see the PINK dashed lines.
- Wipe your knife again and cut the large pieces (big "+" sign in middle, see third photo) to make a V shape about one third from center in each quarter, connecting at rim of dish to make a star shape.
- Butter can be substituted for the ghee.
- Rose water or vanilla extract can be substituted for the orange water. If using rose water, omit the orange zest.
- I use marcona almonds. Pistachios or any nut you prefer may be substituted for the almonds.
- Use ghee, butter or cooking spray.
- I use either a 10" round baking stone or my quiche pan. Feel free to use a rectangle 11x9" pan or a 9x9" pan (for a taller basbousa).
- How to cut the design as shown: After pressing the basbousa batter in the pan, use a sharp knife and cut it into quarters (first photo). Wipe your knife and cut each quarter in half (second photo). Wipe your knife again and make a V shape about one third from center in each quarter, see the PINK dashed lines. Wipe your knife again and cut the large pieces (big "+" sign in middle, see third photo) to make a V shape about one third from center in each quarter, connecting at rim of dish to make a star shape.
Nutrition Information
Show Details
Calories
308kcal
(15%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
21mg
(7%)
Sodium
91mg
(4%)
Potassium
88mg
(2%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Vitamin A
11IU
(0%)
Vitamin C
1mg
(1%)
Calcium
219mg
(22%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 91mg | 4% |
| Potassium | 88mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 219mg | 22% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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