Basbousa Semolina Cake with Yogurt, Coconut and Almonds

Name: Basbousa Semolina Cake with Yogurt, Coconut and Almonds
Prep time: 22 min
Cook time: 48 min
Total time: 1 h 10 min
Yield: 20 servings
Cuisine: Egyptian
Ingredients: 2 cups (335 g) coarse semolina; 1 cup (90 g) unsweetened desiccated coconut, fine or medium shred; ¾ cup (150 g) granulated sugar; 2 tsp (8 g) baking powder; ¼ tsp (1½ g) fine salt; 1¼ cups (305 g) plain whole-milk yogurt, at room temperature, not Greek-style; ½ cup (113 g) unsalted butter, melted and cooled for 5 minutes; 1 tsp (5 ml) vanilla extract; 2 tbsp (30 g) tahini, stirred well, for greasing the pan; 20 whole almonds (25 g) whole blanched almonds; 1 cup (200 g) granulated sugar; 1 cup (240 ml) water; 1 tbsp (15 ml) fresh lemon juice, strained; 1 tsp (5 ml) rose water or orange blossom water (optional)

From the MyKitchenBank Kitchen

A tender, golden Egyptian semolina cake made with yogurt and coconut, cut into diamonds, topped with almonds and soaked in a lemony syrup. Moist inside with a lightly crisp top and edges.

Prep: 22 min
Cook: 48 min
Wait: 1 hr 30 min
Total: 2 hr 40 min
Makes: 1 9×13-inch (23×33 cm) cake, 20 pieces

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Ingredients

20 servings

For the cake
2 cups (335 g) coarse semolina
1 cup (90 g) unsweetened desiccated coconut, fine or medium shred
¾ cup (150 g) granulated sugar
2 tsp (8 g) baking powder
¼ tsp (1.5 g) fine salt
1¼ cups (305 g) plain whole-milk yogurt, at room temperature, not Greek-style
½ cup (113 g) unsalted butter, melted and cooled for 5 minutes
1 tsp (5 ml) vanilla extract
2 tbsp (30 g) tahini, stirred well, for greasing the pan
20 whole almonds (25 g) whole blanched almonds
For the syrup
1 cup (200 g) granulated sugar
1 cup (240 ml) water
1 tbsp (15 ml) fresh lemon juice, strained
1 tsp (5 ml) rose water or orange blossom water (optional)

Equipment (6)

9×13-inch (23×33 cm) metal or ceramic baking pan
Large mixing bowl
Medium saucepan (for the syrup)
Rubber spatula
Sharp knife or bench scraper for cutting
Wire rack

Steps

Before you start

Use COARSE semolina (sold as 'coarse semolina' or 'farina grossa'). Fine semolina or cream of wheat gives a denser, pasty cake.
Make the syrup while the batter rests so it has time to cool. Cold syrup poured over hot cake is the key to a cake that is moist, not soggy.
Take the yogurt out of the fridge 30 minutes ahead so it is not cold when it meets the melted butter.
Plan on at least 1 hour of soaking after the syrup goes on. The cake is best after it has fully absorbed it.

1
Preheat and grease panOven 350°F / 175°C
- Position a rack in the center of the oven and heat to 350°F (175°C).
- Use a pastry brush or paper towel to coat the bottom and sides of a 9×13-inch (23×33 cm) pan evenly with the tahini.
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Ready when: Pan is coated with a thin, even, glossy layer with no bare spots.
Tip: Tahini gives a nutty flavor and releases the cake cleanly. Use butter if you prefer.
2
Mix dry ingredients
- In a large bowl, whisk together the semolina, coconut, ¾ cup (150 g) sugar, baking powder and salt for about 30 seconds.
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Ready when: No clumps of baking powder remain and the mixture looks evenly speckled.
3
Add wet ingredients
- Add the yogurt, cooled melted butter and vanilla to the dry mix.
- Stir with a spatula for about 1 minute until a thick, spreadable batter forms, like a very thick, soft cookie dough.
- Do not beat it; just mix until no dry semolina is visible.
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Ready when: Batter is uniformly moist, thick and scoopable, with no dry pockets.
Tip: If the butter is hot it can curdle the yogurt, so let it cool for 5 minutes first.
4
Rest the batter
- Cover the bowl and leave the batter at room temperature for 30 minutes.
- Meanwhile, make the syrup in the next step.
- The semolina absorbs the liquid as it rests.
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Ready when: Batter is noticeably firmer and thicker, and no grains feel hard when pinched.
Tip: Do not skip the rest. Unrested batter bakes up sandy.
5
Simmer the syrup
- In a medium saucepan, combine 1 cup (200 g) sugar and 1 cup (240 ml) water.
- Bring to a boil over medium heat, stirring once or twice to dissolve the sugar.
- Add the lemon juice, reduce to medium-low and simmer gently for 8 to 10 minutes.
- Remove from heat, stir in the rose water if using, and let cool to room temperature, about 30 minutes.
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Ready when: Syrup lightly coats the back of a spoon and has reduced to about 1¼ cups (300 ml). It will thicken more as it cools.
Tip: The lemon juice stops the syrup from crystallizing. Do not stir after it boils.
6
Spread and score
- Scrape the rested batter into the prepared pan.
- With damp fingertips or the back of a wet spatula, press and smooth it into an even layer about ¾ inch (2 cm) thick, reaching into the corners.
- Use a sharp knife to cut 4 lengthwise lines and 4 crosswise lines to make 20 squares (or cut diagonally for diamonds), cutting all the way to the bottom.
- Press one almond into the center of each piece.
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Ready when: Surface is smooth and level, cuts are clean and each piece has an almond.
Tip: Cut before baking. The baked cake is too delicate to cut neatly and the syrup will not reach the lines.
7
Bake until goldenOven 350°F / 175°C
- Bake at 350°F (175°C) on the center rack for 35 to 40 minutes, until the top and edges are deep golden brown and the cake pulls slightly away from the pan sides.
- If the top is still pale at 35 minutes, bake 3 to 5 minutes longer.
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Ready when: Deep golden top, edges pulling from the pan, and a toothpick in the center comes out clean.
Tip: Rotate the pan front to back at the 20-minute mark if your oven browns unevenly.
8
Soak with syrup
- As soon as the pan comes out of the oven, slowly spoon the cooled syrup evenly over the hot cake, letting it run into the cuts.
- Use all of it, even if it looks like a lot at first.
- The cake will absorb it within a few minutes.
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Ready when: Syrup sizzles on contact and pools lightly in the cuts before sinking in.
Tip: Hot cake plus cool syrup gives the best absorption. Hot syrup makes it soggy.
9
Cool and absorb
- Set the pan on a wire rack and leave it uncovered for at least 1 hour, until the cake has absorbed the syrup and cooled to room temperature.
- Re-cut along the lines and lift out the pieces with a small offset spatula.
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Ready when: No liquid syrup is left pooled in the pan and the pieces lift out cleanly.
Tip: The flavor and texture are even better after 3 to 4 hours or overnight.

Good to know

Tips

Measure semolina by weight if you can. Packing it into a cup can add up to 15% extra and make the cake dry.
Wet your fingers when pressing the batter into the pan so it does not stick and tear.
For a deeper golden top, broil for 1 to 2 minutes at the end of baking, watching closely, since coconut browns quickly.
Serve with strong tea or coffee, and a spoonful of thick cream (qishta) or yogurt if you like.

Make ahead

"Bake and soak the cake up to 1 day ahead; it improves overnight. Store covered at room temperature. The syrup can be made up to 1 week ahead and kept in the fridge; bring it to room temperature before pouring."

Storage & reheating

"Room temperature: covered, up to 3 days. Fridge: up to 1 week in an airtight container; bring to room temperature or warm 10 seconds in the microwave before serving. Freezer: wrap pieces individually and freeze up to 2 months; thaw overnight in the fridge."

Substitutions

tahini → melted butter or neutral oil. Brush the pan with it instead; you lose the slight nutty flavor but the cake releases just as well.
plain whole-milk yogurt → buttermilk or sour cream. Use the same weight. Sour cream gives a slightly richer, denser crumb.
whole blanched almonds → blanched pistachios or hazelnuts. Press one into the center of each piece the same way.
rose water or orange blossom water → orange blossom water or omit. Use the same amount; leaving it out is fine for a plain lemon syrup.