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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/basbousa-sweet-coconut-semolina-cake-with-honey-syrup-recipe/