Basbousa
Semolina, Coconut and Yoghurt Cake Soaked in Syrup
Basbousa is a firm semolina cake enriched with coconut, yoghurt and butter, cut into diamonds, baked golden and soaked in a lemon and rosewater syrup.
The chef's recipe bakes the cut cake 35 to 40 minutes at 190°C and pours cooled syrup over the hot cake.
Ingredients
For the cake
- 400 g coarse semolina
- 90 g desiccated coconut
- 220 g caster sugar
- 75 g self-raising flour
- 200 g thick yoghurt
- 200 g unsalted butter, melted, plus extra for the tray
- 1 tsp vanilla extract
- 25 to 30 blanched almonds
- Milk, as needed
For the syrup
- 330 g sugar
- 250 ml water
- 1 tsp lemon juice
- 1 tsp rosewater
Method
- Heat the oven Heat the oven to 190°C (170°C fan) and butter a 30 by 25 by 5 cm baking tray.
- Mix Combine the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla. Add a little milk only if needed; the mixture should stay fairly stiff.
- Shape Spread into the tray and cut into diamonds with firm pressure. Press one almond into the centre of each.
- Bake Bake for 35 to 40 minutes until golden brown.
- Make the syrup Bring the sugar and water to the boil, stirring until dissolved, then simmer for 5 minutes without stirring. Add the lemon juice and rosewater and cool.
- Soak Pour the cooled syrup over the hot cake and leave to cool completely before serving.
Food safety
Hot sugar syrup burns badly: keep children away and pour carefully.
Pour cooled syrup on hot cake.