Basbousa Dessert with Almonds and Coconut Recipe
Basbousa is a traditional Middle Eastern semolina cake soaked in a fragrant sugar syrup, enhanced with coconut and almonds for texture and flavor. This easy-to-make dessert features a moist, tender crumb with a sweet syrup glaze, perfect for celebrations or everyday treats.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
For the Basbousa Cake
- 1 cup plain yogurt
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 3 cups coarse semolina
- 4 ounces unsalted butter, melted
- 1 1/4 cups unsweetened shredded coconut
- 3/4 cup milk
- 24 whole almonds
For the Syrup
- 1 3/4 cups granulated sugar
- 1 1/3 cups water
- 2 teaspoons lemon juice
Additional
- Tahini paste (for coating the baking dish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish thoroughly with tahini paste to ensure the cake does not stick and to add an extra nutty flavor.
- Mix Batter: In a large bowl, combine the plain yogurt, sugar, baking powder, and coarse semolina. Stir well to evenly incorporate all the dry and wet ingredients.
- Add Remaining Ingredients: Pour in the melted unsalted butter, shredded coconut, and milk, mixing everything together until you form a consistent batter with no dry pockets.
- Spread Batter: Spread the batter evenly into the prepared baking dish. Using a knife, cut the batter into diamond shapes for easy portioning. Place one whole almond on top of each diamond piece for decoration and added flavor.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes or until the top is golden brown and firm to the touch.
- Boil Syrup: While the cake is baking, combine the granulated sugar, water, and lemon juice in a saucepan. Bring the mixture to a boil and let it simmer for approximately 8 minutes until slightly thickened, then remove from heat.
- Pour Syrup: Immediately after removing the cake from the oven, pour the hot syrup evenly over the hot cake. This timing allows the cake to absorb the syrup fully, resulting in a sweet, moist texture.
- Cool and Serve: Allow the basbousa to cool completely so the syrup is fully absorbed. Once cooled, serve the cake at room temperature and enjoy.
Notes
- Using tahini paste for greasing the dish adds a unique flavor and prevents sticking better than regular butter or oil.
- Ensure the syrup is hot when pouring it over the hot cake to allow for maximum absorption.
- Cut the cake into diamonds before baking as it will be easier to serve once baked and soaked.
- Store leftovers in an airtight container; basbousa can last up to 3 days at room temperature or 5 days refrigerated.
- For a nut-free version, omit the almonds or replace with seeds like pumpkin or sunflower.
Keywords: Basbousa, Semolina Cake, Middle Eastern Dessert, Coconut Cake, Almond Topped Cake, Syrup Soaked Cake, Tahini, Yogurt Cake
