QiMeal
Basbousa
Basbousa · ready in 1 h 36 min · 8 servings · 494 kcal per serving · easy · 7 ingredients
Basbousa is the beloved Middle Eastern semolina cake that drinks in hot syrup, with a tender sandy crumb, buttery edges, coconut aroma, and an almond crown.
- Prep
- 26 min
- Cook
- 40 min
- Total
- 1 h 36 min
- Serves
- 8
- kcal
- 494
- Difficulty
- easy
Ingredients · 8 servings
- 400 gSemolina, coarse
- 245 gYogurt, plain
- 40 gCoconut, desiccated
- 300 gSugar, 100 g for batter and 200 g for syrup
- 240 mlWater, for syrup
- 115 gButter, melted
- 12 gAlmond, whole blanched (to serve)
Equipment
oven, stovetop, 23 cm baking dish, mixing bowl, saucepan, whisk, spatula, knife, pastry brush, oven mitts, ladle, serving spatula
Instructions
- Gather Ingredients
Gather and measure all ingredients, then set out a 23 cm baking dish, mixing bowl, saucepan, whisk, spatula, knife, and scale. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Heat Oven
Heat the oven to 180°C / 356°F and brush the baking dish with a little melted butter from the measured amount. · 5 min
What to look for: The oven is hot and the dish has a thin glossy coating.
- Mix Batter
Combine semolina, coconut, 100 g sugar, yogurt, and melted butter in the bowl, then fold until every grain looks moist and thick. · 5 min
What to look for: The batter is thick, grainy, and evenly moistened.
- Rest Semolina
Rest the batter for 10 minutes so the semolina absorbs moisture and the mixture becomes spreadable. · 10 min
What to look for: The batter looks slightly thicker and holds soft ridges.
- Shape Cake
Spread the batter evenly in the dish, smooth the top, score 8 portions, and press 1 almond into the center of each piece. · 6 min
What to look for: The surface is level, scored, and each portion has an almond.
- Bake Cake
Bake for 30 minutes until the edges are deep golden and the scored lines are set but the center still feels tender. · 30 min
What to look for: The top is golden and the edges are darker than the center.
- Simmer Syrup
Boil the remaining 200 g sugar with water in the saucepan, then simmer for 8 minutes until clear and slightly thicker. · 10 min
What to look for: The syrup is clear, glossy, and lightly coats the whisk.
- Soak Cake
Pour the hot syrup evenly over the hot cake, following the scored lines so the syrup sinks in without breaking the surface. · 5 min
What to look for: The cake bubbles softly and the syrup begins to disappear into the crumb.
- Serve Slices
Serve after 30 minutes of soaking, cutting along the scored lines so each piece has a glossy top and 1 almond. · 30 min
What to look for: The syrup is absorbed and the slices hold their shape.
Nutrition (per serving)
| kcal | 494 |
|---|---|
| Protein | 8 g |
| Carbohydrates | 77 g |
| of which sugars | 39 g |
| Fat | 17 g |
| of which saturated | 11 g |
| Fibre | 3 g |
| Sodium | 18 mg |
Nutri-ScoreD
Allergens
Contains: gluten, milk, tree nuts
Storage and reheating
- Fridge: up to 5 days
- Freezer: yes, up to 2 months
- Warm loosely covered at 150°C / 302°F for 8 minutes, or serve at room temperature.
Ingredient substitutions
Semolina
- Flour: Use only if semolina is unavailable, as the crumb will be softer and less traditional.
Yogurt
- Milk: Use enough milk to moisten the semolina, but expect a looser batter and milder tang.
Coconut
- Semolina: Keeps the cake structure traditional, but removes the coconut aroma.
Sugar
- Sugar syrup: Use prepared syrup for the soaking stage and reduce the water in the syrup.
Water
- Sugar syrup: Use prepared syrup in place of water and sugar for the soaking syrup.
Butter
- Yogurt: Makes the cake less rich and more tangy, with a softer crumb.
