Basbousa
The ultimate comfort food, Basbousa is a coconut yogurt semolina cake that’s moist, sweet, and absolutely delicious. Perfect for any occasion, this easy dessert will satisfy your cravings. Don’t miss out on making this sweet treat tonight!
Equipment
- Frying Pan
- Oven
- Large Pot
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 cups coarse semolina
- 1 cup coconut
- 1/2 cup butter, melted (aka 1 stick)
- 1/3 cup sugar
- 1 teaspoon baking soda
- 1 cup plain yogurt or sour cream
- 1/3 cup whole roasted or blanched almonds, to garnish or 1/3 pistachios or cashews
- 2 cups sugar For the syrup
- 1 1/2 cups water For the syrup
- 1 tablespoon rosewater, not rose extract OPTIONAL
- 1 teaspoon lemon juice For the syrup
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Grease a 9x9 or 8x8 square pan or a 9-inch round pie dish with butter or olive oil. This step is crucial as it prevents sticking and helps achieve that beautiful golden crust.
- In a large mixing bowl, combine the semolina, coconut, sugar, baking soda, and butter. Use your hands to blend the butter into the dry ingredients until well mixed. You should feel a crumbly texture forming as you work it together, which is exactly what you want.
- Add in the yogurt and continue mixing with your hands until fully combined. The mixture will be thick but should hold together nicely when pressed.
- Transfer the mixture to the prepared baking dish, pressing it down evenly so it’s about one inch thick. This ensures that it cooks evenly and has a nice texture throughout.
- Using a butter knife, gently cut a diamond or square design into the surface of the cake. This pre-scoring will make it easier to serve later and adds a lovely presentation.
- Place an almond or any type of nut onto each pre-cut square. This not only adds flavor but also enhances the visual appeal of your Basbousa.
- Now it’s time to bake! Place the dish in the oven and bake for 30 to 40 minutes, or until the cake is a beautiful bronze brown color. Keep an eye on it; if the top doesn't brown after 30 minutes, you can switch on the broiler for 1 to 2 minutes until golden.
- While the cake is baking, prepare the syrup. In a saucepan, combine the sugar, water, rosewater, and lemon juice. Bring it to a boil over high heat and let it boil for about 10 minutes, or until it coats the back of a spoon.
- Once the cake is done baking, remove it from the oven and cut along the pre-scored lines again. Pour the cold syrup over the hot cake, allowing it to soak through. This step is essential for infusing the cake with that delicious sweetness.
Notes
- Tip 1: Store leftover Basbousa in an airtight container at room temperature for up to three days. It can also be refrigerated for up to a week.
- Tip 2: Yes, you can freeze Basbousa! Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to three months. Thaw at room temperature before serving.
- Tip 3: Basbousa pairs wonderfully with a cup of coffee or tea. The slight bitterness of the drink complements the sweetness of the cake.
- Tip 4: Experiment with toppings like shredded coconut, chopped nuts, or even a drizzle of chocolate for added flavor.
- Tip 5: Try infusing the batter with spices like cardamom or cinnamon for a warm, aromatic twist.