Basbousa (Egyptian Semolina Cake with Lemon Syrup)
Local name: بسبوسة
In short: Moist golden semolina cake made with yogurt and coconut, soaked in lemon-scented syrup and topped with an almond on each diamond. It takes about 55 min in total and makes 16 servings.
- Prep
- 20 min
- Cook
- 35 min
- Resting
- 1 h 15 min
- Total
- 55 min
- Servings
- 16
- Difficulty
- Easy
- Calories
- 245 kcal
Basbousa is a dense, moist semolina cake, cut into diamonds, topped with an almond and soaked in sugar syrup straight from the oven. Egyptian versions are often made with yogurt and coconut for a tender, slightly chewy crumb. It keeps well for days, which makes it a favorite for Ramadan and Eid tables. The golden rule is simple: cool syrup on a hot cake.
Instructions
- Heat the oven to 180°C (350°F). Grease a 23 cm (9 in) square pan with the tahini or butter.
- Stir the semolina, coconut, sugar, baking powder and salt together in a large bowl. Add the yogurt, melted butter and vanilla and stir until just combined into a thick, spreadable batter.
- Rest the batter for 15 minutes so the semolina can swell. Meanwhile, boil the sugar and water for 8 to 10 minutes until lightly syrupy, then stir in the lemon juice and orange blossom water and cool completely.
- Spread the batter evenly in the pan and smooth the top with a wet spatula. Cut into 16 diamonds or squares, pressing an almond into the center of each.
- Bake for 30 to 35 minutes, until golden brown at the edges and a toothpick comes out clean. If the top is still pale, broil for 1 to 2 minutes, watching closely.
- As soon as the cake comes out of the oven, spoon the cooled syrup over it a little at a time so it soaks in. Let it stand for at least 1 hour before lifting out the pieces.
Tips
- Pour cool syrup over the hot cake, never the other way around. The temperature contrast lets the cake drink the syrup without turning soggy.
- Do not skip the 15-minute rest. Semolina needs time to swell, and without it the cake can taste gritty.
Questions and answers
What is basbousa?
A moist semolina cake soaked in sugar syrup, cut into diamonds and topped with an almond. Egyptian versions often include yogurt and coconut.
How long does basbousa keep?
Up to 3 days covered at room temperature, or 1 week in the fridge. The texture is best a day after baking, and it freezes well for up to 2 months.
Why is my basbousa dry or gritty?
Usually the batter was not rested, or there was too little syrup. Rest the batter for 15 minutes and pour on all the syrup while the cake is hot.
How long does it take to make Basbousa (Egyptian Semolina Cake with Lemon Syrup)?
About 55 min in total: 20 min of preparation and 35 min of cooking.
How many calories are in Basbousa (Egyptian Semolina Cake with Lemon Syrup)?
About 245 kcal per serving, with 3 g of protein, 39 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 245 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 39 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 26 g |
| Sodium | 80 mg |
Estimated values, calculated from the ingredients.
