Prep Time: 10 min
Total Time: 95 min
Yield: 10
Basbousa is a classic Egyptian semolina cake, rich and moist with coconut and a hint of orange blossom water. Like many Middle Eastern desserts, it’s soaked in syrup for extra sweetness.
While there are many variations of basbousa across the region, this is my take—made with butter instead of ghee and without saffron. It’s simple to prepare in one bowl and keeps well in the fridge for 4–5 days.
Serve it warm with tea or coffee and enjoy!
Cake
1/2 cup Butter (melted)
1/2 cup Greek Yogurt
2 tablespoons Tahini
1/4 Teaspoon Saffron (dissolved in 2 tablespoons hot water)
1 2/3 cup Semolina
1/2 cup Shredded coconut
1/2 cup Sugar
1 teaspoon Baking Powder
1/4 teaspoon Salt
Blanched Almonds (for garnish)
Surup
2/3 cup Water
2/3 cup Sugar
1/4 teaspoon Saffron
5 Cardamom Pods
1 tablespoon Orange Blossom Water
2 teaspoon Lemon juice
Heat oven to 350F and grease a 10 inch round baking dish.
In a large bowl, mix together the melted butter, yogurt, tahini and saffron water.
Add in the semolina, coconut, sugar, baking powder and salt to the bowl.
Mix everything together until well incorporated.
Spread the basbousa mixture evenly in the prepared baking dish.
Cut the basbousa like the photos or into diamond shapes.
Place a blanced almond on each pieces.
Bake in the oven for 20 to 25 minutes or until golden brown.
Meanwhile, in a saucepan add water, sugar, saffron and cardamom. Bring to boil, then reduce the heat down to simmer. Let simmer for 5 minutes.
Turn off the heat and stir in the orange blossom water and lemon juice.
Remove the basbousa from the oven and pour the syrup evenly on top.
Let soak for at least one hour before serving and enjoy!
