Basbousa
The Egyptian semolina cake — coarse semolina enriched with yogurt and coconut, baked to a buttery gold, then drenched while hot with rose-scented syrup so each diamond drinks itself shiny.
Ingredients
- coarse semolina2 cups
- unsweetened desiccated coconut1/2 cup
- granulated sugar3/4 cup
- baking powder1 tsp
- plain whole-milk yogurt1 cup
- unsalted butter1/2 cup, melted
- tahini1 tbsp, for greasing the pan
- sugar (for syrup)1.5 cups
- water1 cup
- lemon juice1 tbsp
- rose water1 tsp
Steps
Make the syrup first.
Simmer 1.5 cups sugar with 1 cup water and the lemon juice for 8 minutes until lightly thickened. Off heat, stir in the rose water.
Heat oven and prepare pan.
Heat the oven to 180°C (350°F). Brush a 23 cm square pan with tahini.
Mix dry and wet ingredients.
Whisk semolina, coconut, sugar, and baking powder. Stir in yogurt and melted butter until just combined — the batter should be thick and grainy.
Press batter and score diamonds.
Press the batter evenly into the pan, smooth the top, and score into diamonds with a wet knife.
Bake until deep gold and edges pull.
Bake until the top is deep gold and the edges pull from the pan, 30 to 35 minutes.
Pour syrup over hot cake.
Pull the cake from the oven and immediately pour the cooled syrup all over the surface, following the score lines. Listen for the sizzle.
Let syrup absorb before cutting.
Let stand until the syrup is fully absorbed, at least 30 minutes, before cutting along the diamonds.
Nutrition, per serving. 295 calories. Protein 3.7 grams, 5 percent. Carbs 47.5 grams, 65 percent. Fat 9.8 grams, 30 percent. Fiber 1.8 grams, sugar 29.2 grams, saturated fat 4.7 grams, sodium 90 milligrams. Estimated from ingredients.
