Basbousa is a sweet, well-moist semolina cake that is really easy to prepare. It is topped with a delicious lemon syrup and rosewater. It will take you around 20 minutes to make it plus 40 minutes to cook. Try it:
For the cake:
- 2 ¾ cups coarse semolina
- 1 ¼ (125 grams) desiccated coconut
- 1 cup (240 grams) caster sugar
- ½ cup (80 grams) self-rising flour
- 230 grams’ thick yogurt
- 220 grams unsalted butter, melted
- 1 teaspoon vanilla extract
- 25 to 30 grams blanched almonds
- milk, if needed
For the syrup:
- 340 grams (1 ½ cups) sugar
- 250 ml (1 cup) water
- 1 teaspoon lemon juice
- 1 teaspoon rosewater
- Preheat the oven to 190°C/375°F/Gas Mark 5. Butter a 30 by 25 by 5 cm baking tray. Set aside.
- In a bowl, combine the semolina, flour, sugar, coconut, melted butter, yogurt, and vanilla extract.
- If the batter seems too thick, pour a little milk, though, it should still be properly stiff.
- Spread the batter with your hands into the baking tray. Pressing hard, cut into diamond shapes.
- Apply an almond in the middle of each diamond. Place in the oven and bake for 35 to 40 minutes or just until golden brown.
- In the meantime, make the syrup. In a saucepan, add the water and sugar and bring to the boil, stirring frequently until the sugar dissolves. Then, simmer, without stirring, for 5 minutes. Pour in the rosewater and lemon juice; remove from the heat. Allow cooling.
- While the cake is still hot, pour the syrup all over it. Cool to serve.