Basbousa
A traditional Egyptian semolina cake infused with coconut, baked until golden, and soaked in sweet syrup.
- 35 min
- 244 kcal / serving
- easy
- vegetarian
- Protein
- 3 g
- Fat
- 10.8 g
- Carbs
- 33.2 g
Contains: gluten, milk, tree nuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
12 servings
- 200 g semolina (coarse wheat)
- 50 g desiccated coconut
- 100 g sugar
- 100 g butter (melted)
- 150 g plain yogurt
- 1 tsp baking powder
- 150 g sugar & 150 ml water (for the syrup)
- 12 pc almonds (whole, blanched)
Method
- Mix the semolina, desiccated coconut, 100 g of sugar, and baking powder. Work in the yogurt and melted butter until combined.
- Press the thick batter into a greased baking pan (approx. 20x20 cm), smoothing down the surface evenly.
- Score the unbaked batter into 12 diamond shapes using a knife, placing a whole blanched almond in the center of each diamond.
- Bake at 180 °C for 25-30 minutes until the top is beautifully golden brown.
- Meanwhile, boil the water and 150 g of sugar for 5 minutes to create a syrup, then let it cool down.
- Remove the warm cake from the oven, re-slice along the scored lines, and pour the cooled syrup evenly all over the hot cake.
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