Ingredients
- 1 1/2 cups semolina
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 1 cup plain yogurt
- 1/2 cup desiccated coconut
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup water
- 1 tablespoon rosewater
- 1 teaspoon lemon juice
Directions
Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
In a large bowl, combine semolina, sugar, coconut, and baking powder.
Add melted butter, yogurt, and vanilla extract, mixing until well incorporated.
Spread the batter evenly in the prepared pan.
Score the top into diamond or square shapes and place a blanched almond in the center of each piece.
Bake for 30–35 minutes, or until the top is golden brown.
Meanwhile, prepare the syrup: combine sugar and water in a small saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat, stir in rosewater and lemon juice.
Immediately after baking, pour the cooled syrup evenly over the hot cake.
Allow the cake to soak for 30 minutes before serving.
Frequently Asked Questions
How should I properly store leftover Basbousa to keep it moist?
For the best texture, store leftover Classic Basbousa in an airtight container at room temperature for up to 3 days. Because this cake is soaked in syrup, avoid refrigerating it uncovered, as this can cause the semolina cake to dry out quickly.
Can I substitute the rosewater in the syrup for a different flavor?
Absolutely! If you prefer, you can substitute the 1 tablespoon of rosewater with an equal amount of orange blossom water for a similar floral note. Alternatively, a splash of lemon juice added to the sugar syrup will provide a bright, zesty alternative.
My Basbousa batter seems too thick; should I adjust the yogurt amount?
The batter should be quite thick, similar to a dense oatmeal consistency, due to the semolina. Avoid adding extra yogurt; instead, ensure all dry ingredients are just incorporated. The moisture from the final rosewater syrup soak is what creates the signature tender texture after baking at 350°F (175°C).
