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5.0 from 12 votes

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 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12
Calories: 308 kcal
Course: Dessert
Cuisine: Egyptian , Turkish

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 grated orange zest
Garnish
  • 16 blanched almonds (See Note 3)

Instructions

    Cup of Yum
  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.

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

Calories 308kcal (15%) Carbohydrates 49g (16%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 7g (35%) Trans Fat 1g Cholesterol 21mg (7%) Sodium 91mg (4%) Potassium 88mg (3%) 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

% 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.