Basbousa (semolina and coconut cake)

Rating

 1 cup Coarse semolina
 ½ cup Desiccated coconut
 ½ cup Raw sugar
 ¼ tsp Salt
 ½ tsp baking powder
 ¾ cup butter or canola oil
  cup Greek yoghurt
 ½ tsp Vanilla extract
 1 tsp Rose water
 1 tsp Orange blossom water
 Tahini to grease the base of the baking tray
 Sugar syrup or condensed milk to glaze
 Blanched almonds, crushed pistachio and pecans to garnish

1

In a bowl add all the dry ingredients and mix.

2

Add in the yoghurt, vanilla and rose & orange blossom water and stir to combine.

3

Pour in melted butter and stir, cover and let to rest for 20 mins.

4

Pre-heat oven 160°C

5

Prepare a baking tray by coating bottom and sides with tahini.

6

Pour in the batter. Wet hands with water and distribute evenly.

7

Using a sharp knife, cut into desired shape. Place a blanched almond in the centre of each slice (or as you like to design it).

8

Bake for 18-20min until slightly risen and golden.

9

When done and while hot, garnish with crushed pistachio and pecans, then pour room temperature simple sugar syrup or condensed milk over the cake to absorb fully. (Note: If using condensed milk, cover cake for 10 mins after drizzle)

10

Allow to cool completely before serving.

TweetSaveShareShareBigOven

Ingredients

 1 cup Coarse semolina
 ½ cup Desiccated coconut
 ½ cup Raw sugar
 ¼ tsp Salt
 ½ tsp baking powder
 ¾ cup butter or canola oil
  cup Greek yoghurt
 ½ tsp Vanilla extract
 1 tsp Rose water
 1 tsp Orange blossom water
 Tahini to grease the base of the baking tray
 Sugar syrup or condensed milk to glaze
 Blanched almonds, crushed pistachio and pecans to garnish

Directions

1

In a bowl add all the dry ingredients and mix.

2

Add in the yoghurt, vanilla and rose & orange blossom water and stir to combine.

3

Pour in melted butter and stir, cover and let to rest for 20 mins.

4

Pre-heat oven 160°C

5

Prepare a baking tray by coating bottom and sides with tahini.

6

Pour in the batter. Wet hands with water and distribute evenly.

7

Using a sharp knife, cut into desired shape. Place a blanched almond in the centre of each slice (or as you like to design it).

8

Bake for 18-20min until slightly risen and golden.

9

When done and while hot, garnish with crushed pistachio and pecans, then pour room temperature simple sugar syrup or condensed milk over the cake to absorb fully. (Note: If using condensed milk, cover cake for 10 mins after drizzle)

10

Allow to cool completely before serving.

Basbousa (semolina and coconut cake)

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Copy link
Powered by Social Snap