Basbousa is a Middle Eastern semolina and coconut cake. It’s one of the first desserts I learned how to make with my mum when I was a child, and I loved it so much. My mother also loved to share this cake with friends and sometimes would ask me to make it when she had guests coming over.

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

⅔ 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

In a bowl add all the dry ingredients and mix.

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

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

Pre-heat oven 160°C

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

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

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).

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

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)

Allow to cool completely before serving.

Ingredients