Basbousa Recipe (Middle Eastern Coconut Semolina Cake)

Add 1 cup granulated white sugar to a saucepan.

Add 1 cup water.

Cook over high heat until sugar is dissolved, stirring a few times.

Once the sugar is dissolved, reduce the heat to low.

Cook for 5 minutes.

Add 1 tbsp lemon juice and mix well.

Remove the pan from heat and keep aside.

Preheat the oven to 350℉ (180℃).

Line a 9×11-inch baking tray with parchment paper.

Add 2 large eggs to a large mixing bowl.

Add ½ cup granulated white sugar and whisk well using an electric hand blender or a wire whisk.

Add ½ cup plain yogurt and whisk until combined.

Add ½ cup melted unsalted butter and ½ cup any neutral-flavored oil, whisking well.

Add 1 teaspoon vanilla extract, 2 teaspoons baking powder, ½ cup all-purpose flour, ½ cup desiccated coconut, and 1 and ½ cups fine semolina, along with 1 tablespoon orange zest.

Mix everything well.

Pour the batter into the prepared tray.

Using a sharp knife, make diamond-shaped marks on the batter.

Arrange almond halves over the cake.

Keep the tray in the middle rack of the oven and bake for 35-40 minutes until a toothpick comes out clean.

Remove the tray from the oven and run a sharp knife over the marks once again.

Pour sugar syrup over the warm cake.

Let the cake cool down completely (at least an hour).

Take out the diamond-shaped pieces and serve.

Equipment Needed

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