Basbousa | Semolina Coconut Cake | Video
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Official cooking video · Nish Kitchen · YOUTUBEEgyptian-Style Semolina Coconut Basbousa with Rose Syrup
An Egyptian-style cake with coarse semolina, coconut and yogurt, baked and soaked in warm rose-flavored sugar syrup. Six servings.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Preheat the oven to 180°C and lightly grease a roughly 15×25cm baking tin with 1 tsp melted butter.
- 02
Whisk three eggs with 3/4 cup batter sugar and 1 tsp vanilla in a bowl until combined.
- 03
Stir in 1 1/2 cups coarse semolina, 1/2 cup desiccated coconut, 1/2 cup yogurt and 1/2 cup melted butter until thick.
- 04
Sift in 1/2 cup plain flour and 1 tsp baking powder, and fold gently until no dry flour remains.
- 05
Spread batter in the tin and bake at 180°C for about 25–30 minutes, until a skewer comes out clean and the egg-containing center reaches at least 71°C.
- 06
While baking, bring 1 cup syrup water and 1 cup sugar to a boil to dissolve. Add 1 tsp lemon juice, boil around 5 more minutes, remove from heat and stir in 1 tsp rose water.
- 07
Pre-cut the baked cake into six portions, pour the warm syrup evenly on top, and leave to cool and soak in the pan.
- 08
Optionally scatter 1/4 cup almonds on top and serve six pieces. Because it contains yogurt and eggs, refrigerate leftovers within two hours.
Before you cook
Semolina and flour contain wheat; eggs, yogurt and butter contain egg/milk allergens; optional almonds are tree nuts. Do not eat raw batter; bake until the egg-containing center reaches at least 71°C. Refrigerate within two hours and eat within 3–4 days.
Allergens: wheat (semolina and flour), egg, milk (yogurt and butter), tree nuts (optional almonds)
Image & source credits
These illustrations stand in for food photos.