Recipe card
What is basbousa?
Basbousa (Basboosa, basboussa) is a popular semolina cake soaked in sweet syrup from the Middle East. The semolina batter is first baked and then sweetened with orange, rose, or any simple syrup. It can be cut into square or diamond shapes and served. Basboussa is also called rava cake in India, Revani in Turkey, Hareesa in Palestine and Jordan, Shamali in Armenia, and Namoura in other parts. In simple English, we also call this semolina yogurt coconut cake. This cake is made during special occasions, festivals like Eid, and holiday gatherings. Also, try our reader’s favorite Middle Eastern recipes, like pita bread, falafel, and hummus.
Ingredients
Semolina: This is known as durum wheat, farina, or sooji (suji rava). For a coarse texture like the one in the pictures, use semolina. For a smooth, velvety texture, use farina. Butter: Ghee (clarified butter) can be used to add richness and a nutty flavor to your cake. Coconut: Desiccated ones are the best. Adds nice texture and aroma to your cake. Yogurt: Makes this cake moist and tender. Eggs: I have added eggs and yogurt to keep the cake moist. For eggless and vegan versions, you can add apple sauce if needed. Sugar: Sweetenes the cake. Baking powder: Helps the cake rise. Flour: a little flour gives a cake-like texture. Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Make the simple syrup
In a pot, add water and sugar and simmer until sugar dissolves. Add lemon juice and mix. Switch off the flame. Let this cool completely.
Making of the cake batter for semolina yogurt coconut cake
Preheat the oven to 350 degrees F. In a bowl, add egg and sugar and whisk well. To this, add vanilla extract, butter, oil, and yogurt and whisk until combined. Now add semolina, flour, coconut, baking powder, and salt and mix well to form the thick cake batter. (If the batter looks too dry, then add 1 or 2 tablespoon milk and mix if needed).
Transfer this to an 8* 8 or 9 * 9-inch baking pan lined with parchment paper and spread using a spatula. Make cuts for 16 squares using a knife. Place almonds on each square. Bake for 35 minutes or until the top becomes golden brown. (Personally, I love to broil for a crispy golden crust at the end. This is optional) Run the knife again on these baked squares. Add the syrup prepared above while the basbousa is still hot. Cover it with foil. Let this rest for atleast 1 hour before serving.
Tips
If the batter becomes very dry, add a splash of milk and adjust the consistency. Depending on the weather conditions, brand of flour, and texture of semolina (farina), you may have to adjust the liquid. Ghee can be used instead of butter or vice versa. Substitute rose water with vanilla extract or orange blossom. Substitute almonds with pistachios, or you can use both. Using coconut and nuts is optional but adds a nice flavor to the cake. Cake may look dry once it’s baked, but after adding sugar syrup, it will turn soft and moist. But make sure you don’t drench it either. Sometimes, the cake may not turn golden brown after 30 to 35 minutes but don’t cook it longer than needed. The cake may become hard.
Store
This cake is one of the best desserts to serve at gatherings like Eid, Thanksgiving, Christmas, etc. If there are any leftovers, store them in an airtight conatiner at room temperature for two days or in the refrigerator for upto one week. Heat in the microwave as needed once you refrigerate, as the cake may harden on refrigeration.
More semolina (sooji) dessert recipes
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