Basbousa (Egyptian Semolina Cake)
Photo: Biser Todorov, CC BY-SA 4.0
Basbousa is a semolina and coconut cake soaked in lemon syrup, and it is one of the easiest Middle Eastern sweets to make at home. Yogurt and melted butter go straight into the batter, so there is no creaming or whisking. The trick is pouring cooled syrup over the cake while it is still warm, which keeps the crumb moist. Serve it plain, or with whipped cream or ice cream.
Instructions
Heat the oven to 180°C (350°F). Grease a 9x9 inch baking pan.
In a large bowl, stir together the semolina, coconut, melted butter, ¾ cup sugar, yogurt, baking powder and vanilla. Mix until the batter is smooth and no dry semolina remains.
Pour the batter into the prepared pan and spread it level. Score the surface with a knife into diamonds or squares, which lets the syrup soak in later.
Bake for about 30 to 35 minutes. The cake is ready when the top is golden brown and a toothpick pushed into the center comes out clean.
While the cake bakes, combine the water, 1 cup sugar and lemon juice in a saucepan. Bring to a boil, stirring now and then, until the sugar has fully dissolved, then take it off the heat and let it cool.
Let the cake rest for a few minutes after it leaves the oven. Pour the cooled syrup evenly over the warm cake so it soaks in.
Scatter the chopped almonds or pistachios over the top. Let the basbousa cool completely before cutting along the scored lines.
Make it personal.
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