Basbousa (Sweet Coconut Semolina Cake with Honey Syrup) Recipe

Introduction

Basbousa is a delightful Middle Eastern semolina cake, sweetened with syrup and flavored with coconut and tahini. This moist, fragrant dessert is perfect for sharing with family and friends at any gathering.

Ingredients

• 1 2/3 cup (306g) Farina
• 1/2 cup ghee
• 1 Tablespoon honey
• 1/2 cup (116g) sugar
• 1/2 cup (97g) plain yogurt
• 1/2 Tablespoon (6g) baking powder
• 1/2 cup (45g) unsweetened coconut flakes (finely shredded)
• 0.5 Tablespoon tahini
• 1 Tablespoon ghee (for brushing the bottom)
• 1 cup sugar (for syrup)
• 1 cup water
• 1 teaspoon lemon juice
• 2 Tablespoons honey
• 1/2 teaspoon vanilla extract
• Nuts for garnishing

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a deep bowl, combine the farina, baking powder, sugar, and shredded coconut. Mix these dry ingredients well.
3. Step 3: Melt the ghee using the microwave or stovetop, then stir in the honey until dissolved.
4. Step 4: Pour the ghee and honey mixture into the dry ingredients and mix thoroughly.
5. Step 5: Add the plain yogurt and stir just until all ingredients are well incorporated.
6. Step 6: Brush a 12-inch round baking sheet’s bottom with tahini followed by 1 tablespoon of ghee. Spread the basbousa mixture evenly over the sheet.
7. Step 7: Sprinkle nuts evenly on top for decoration.
8. Step 8: Bake in the middle rack of the oven until the edges start to brown, about 10 minutes.
9. Step 9: Move the tray to a higher oven shelf and continue baking until the basbousa turns golden brown, approximately 15 to 20 minutes more.
10. Step 10: While the basbousa finishes baking, prepare the syrup. In a small saucepan over medium heat, combine 1 cup sugar, 1 cup water, lemon juice, honey, and vanilla extract. Bring to a boil.
11. Step 11: Reduce heat and let the syrup simmer for 10 minutes, then remove from heat and keep warm.
12. Step 12: Once the basbousa is done, turn off the oven and carefully remove the tray.
13. Step 13: Pour the warm syrup evenly over the hot basbousa. Immediately cover the tray with foil and return it to the turned-off oven for 5 to 10 minutes to absorb the syrup.
14. Step 14: Remove from the oven, cut into desired shapes, and enjoy your basbousa warm or at room temperature.

Tips & Variations

• For a richer flavor, substitute plain yogurt with Greek yogurt or add a pinch of cardamom to the batter.
• Use different nuts such as pistachios, almonds, or walnuts for garnish to vary the texture and taste.
• If you prefer, swap half the ghee for unsalted butter for a slightly different richness.
• Ensure the syrup is warm when pouring over the hot cake to help it soak evenly.

Storage

Store basbousa in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week. Reheat slices gently in the microwave or warm oven before serving to enjoy its moist texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular semolina instead of farina?

Yes, regular semolina can be used as a substitute, but farina produces a softer, more delicate texture in the basbousa.

Is it necessary to use tahini for brushing the pan?

Tahini adds a subtle nutty flavor and prevents sticking, but if you don’t have it, brushing the pan with extra ghee or butter will work as well.

Basbousa (Sweet Coconut Semolina Cake with Honey Syrup) Recipe

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4.8 from 97 reviews

Basbousa is a traditional Middle Eastern semolina cake that is moist, sweet, and flavored with coconut and tahini. This easy-to-make dessert features a syrup-soaked cake with a golden crust topped with nuts, perfect for sharing at any gathering or festive occasion.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 2/3 cup (306g) Farina (semolina)
• 1/2 Tablespoon (6g) baking powder
• 1/2 cup (116g) sugar (for the cake)
• 1/2 cup (45g) unsweetened coconut flakes (finely shredded)

Wet Ingredients

• 1/2 cup ghee (plus 1 Tablespoon ghee for brushing)
• 1 Tablespoon honey
• 1/2 cup (97g) plain yogurt
• 0.5 Tablespoon tahini (for brushing the baking sheet)

Syrup Ingredients

• 1 cup sugar
• 1 cup water
• 1 teaspoon lemon juice
• 2 Tablespoons honey
• 1/2 teaspoon vanilla extract

Garnish

• Nuts for garnishing (such as almonds or pistachios)

Instructions

1. Preheat Oven: Heat your oven to 350°F (175°C) to prepare for baking the basbousa.
2. Combine Dry Ingredients: In a deep bowl, mix farina, baking powder, sugar, and finely shredded coconut until well combined.
3. Melt Ghee and Add Honey: Melt the ghee using either a microwave or stovetop, then stir in one tablespoon of honey until dissolved.
4. Mix Wet and Dry Ingredients: Pour the melted ghee and honey mixture into the dry ingredients bowl and mix thoroughly. Add the plain yogurt and stir until the batter is just combined.
5. Prepare Baking Sheet: Brush the bottom of a 12-inch round baking sheet with 0.5 tablespoon of tahini to prevent sticking and add flavor.
6. Spread Batter: Evenly spread the basbousa batter onto the prepared baking sheet. Smooth the top and sprinkle nuts evenly for decoration.
7. Initial Baking: Place the baking sheet in the middle rack of the oven and bake until the edges start to brown, approximately 10 minutes.
8. Continue Baking: Move the baking sheet to the upper rack and bake until the top turns golden brown, about 15 to 20 more minutes.
9. Make the Syrup: While the basbousa is baking on the upper rack, combine 1 cup sugar, 1 cup water, 1 teaspoon lemon juice, 2 tablespoons honey, and 1/2 teaspoon vanilla extract in a small saucepan over medium heat. Bring to a boil, reduce heat, and let simmer for 10 minutes. Turn off heat and keep warm.
10. Finish Basbousa: When the basbousa is golden and cooked through, turn off the oven and remove the cake.
11. Add Syrup and Rest: Immediately pour the warm syrup evenly over the hot basbousa. Cover with foil and return to the turned-off oven for 5 to 10 minutes to absorb the syrup.
12. Serve: Remove from the oven, cut into pieces, and enjoy your moist and flavorful basbousa.

Notes

• Use finely shredded unsweetened coconut flakes for best texture.
• Vanilla extract in the syrup enhances the aroma but is optional.
• Recommended nuts for garnishing include almonds or pistachios, lightly toasted for extra flavor.

Keywords: Basbousa, Semolina cake, Middle Eastern dessert, Syrup cake, Coconut cake, Tahini, Nut topped cake