Basbousa

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Basbousa: A Classic Middle Eastern Delight

Basbousa is a traditional Middle Eastern semolina cake known for its rich, moist texture and delicate sweetness.

Infused with coconut and bathed in a fragrant sugar syrup, this dessert is a staple at family gatherings, celebrations, and tea-time indulgences.

Its simplicity and irresistible flavour make it a beloved treat across many cultures. Whether enjoyed with mint tea, Arabic coffee, or a dollop of whipped cream, basbousa is a delightful way to satisfy your sweet cravings.

Ingredients:

For the Cake:

• 2 1/2 cups semolina
• 1 cup desiccated coconut
• 3/4 cup caster sugar
• 1/2 cup plain flour
• 1 tspn baking powder
• 1 cup thick yoghurt (200g)
• 3/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 cup milk (as needed for consistency)
• 25 blanched almond halves

For the Syrup:

• 1 1/4 cups sugar
• 1 cup water
• 1 tsp lemon juice
• 1 tsp vanilla extract

Instructions:

1. Preheat the Oven: Preheat to 190°C (375°F). Grease a 12″ x 10″ baking tray.
2. Make the Syrup:
   • In a saucepan, combine sugar and water. Stir over medium heat until the sugar dissolves.
   • Bring to a gentle boil and let it simmer for 15 minutes stirring frequently.
   • Stir in lemon juice and vanilla extract. Remove from heat and let cool completely.
3. Prepare the Cake Batter:
   • In a large bowl, mix semolina, coconut, sugar, flour and baking powder.
   • Add yoghurt, melted butter, and vanilla extract. Stir to combine.
   • If the mixture is too thick, add up to 1/4 cup milk gradually, a spoon at a time, until a thick but pourable consistency is reached.
4. Shape and Bake:
   • Spread the batter evenly into the prepared baking tray and smooth the surface.
   • Using a sharp knife, score the batter into diamond or square shapes.
   • Place half an almond in the center of each piece.
   • Bake for 35–40 minutes, or until golden brown and firm to the touch.
5. Add the Syrup:
   • While the cake is still hot, pour the cooled syrup evenly over the entire surface.
   • Let the cake absorb the syrup and cool completely before serving.

Serving Suggestions: Enjoy basbousa with mint tea or Arabic coffee, or serve as a dessert with whipped cream.

Tips:

• Allow the cake to rest for a few hours after adding the syrup for the best texture.

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