The Basbousa coconut yogurt semolina cake recipe is a traditional Middle Eastern dessert, loved for its soft, moist texture and rich flavors. Made with semolina, coconut, and yogurt, this cake has a delightful crumbly texture and is soaked in sweet sugar syrup, giving it a perfectly balanced sweetness. The hint of coconut adds a tropical flair, while the yogurt provides a subtle tang that rounds out the flavor. This simple yet satisfying cake is often enjoyed with tea or coffee, making it a perfect treat for any occasion.
Table of Contents
Ingredients:
| Ingredient | Quantity |
|---|---|
| Semolina (coarse) | 2 cups |
| Desiccated coconut | 1 cup |
| Plain yogurt | 1 cup |
| Sugar | 1 cup |
| Butter (melted) | 1/2 cup |
| Baking powder | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
| Almonds (blanched, for topping) | 1/4 cup |
| Tahini (for greasing) | 2 tablespoons |
For the Syrup:
| Ingredient | Quantity |
|---|---|
| Sugar | 1 1/2 cups |
| Water | 1 cup |
| Lemon juice | 1 tablespoon |
| Rosewater or orange blossom water | 1 teaspoon |
Method of Preparation:
- Prepare the Syrup:
- Start by preparing the syrup, so it has time to cool. Combine sugar and water in a saucepan over medium heat, stirring until the sugar is dissolved.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Stir in the lemon juice and rosewater (or orange blossom water). Remove from heat and allow the syrup to cool completely.
- Prepare the Basbousa Mixture:
- Preheat your oven to 350°F (175°C). Grease a baking dish (9×9 inch or similar) with tahini for extra flavor and non-stick benefits.
- In a large mixing bowl, combine the semolina, desiccated coconut, sugar, and baking powder. Mix until well combined.
- Add the melted butter, yogurt, and vanilla extract to the dry ingredients. Stir until everything is well incorporated, but avoid over-mixing.
- Shape the Cake:
- Spread the batter evenly in the prepared baking dish, smoothing the top with a spatula.
- Use a knife to score the surface of the batter into squares or diamond shapes. Press an almond into the center of each square.
- Bake the Cake:
- Place the dish in the preheated oven and bake for 30-35 minutes, or until the cake is golden brown on top and a toothpick comes out clean from the center.
- Add the Syrup:
- Once the basbousa is done baking, remove it from the oven and immediately pour the cooled syrup evenly over the hot cake. The syrup will soak into the cake, adding moisture and sweetness.
- Let the cake rest for at least an hour to absorb the syrup before cutting along the scored lines and serving.
Instructions for Serving and Decoration:
- Serving: Serve the basbousa warm or at room temperature. You can garnish each piece with extra shredded coconut or crushed pistachios for added texture and color. Serve it alongside a cup of tea or coffee for an authentic Middle Eastern dessert experience.
- Decoration: A light dusting of powdered sugar or extra coconut on top can enhance its presentation. If you want to add more visual appeal, drizzle a little extra rosewater over the top or decorate with edible flowers for a luxurious touch.
Conclusion:
The Basbousa coconut yogurt semolina cake recipe is a crowd-pleasing dessert that’s both simple to make and rich in flavor. The combination of coconut and yogurt gives the cake a moist, tender texture, while the syrup adds the perfect level of sweetness. It’s a versatile dish, ideal for celebrations, gatherings, or even as a mid-week treat. With its unique balance of sweet and slightly tangy flavors, basbousa is sure to become a favorite in any home.
Frequently Asked Questions:
Can I make the syrup in advance?
Yes, the syrup can be made ahead of time and stored in an airtight container in the fridge for up to a week. Just make sure to use it at room temperature or slightly warmed when pouring it over the cake.
Can I substitute the yogurt?
If you don’t have yogurt, you can substitute it with sour cream or buttermilk, which will provide a similar tangy flavor and moisture.
Can I make basbousa without coconut?
Yes, you can leave out the coconut if preferred, but it adds a nice flavor and texture. If you omit the coconut, you may want to slightly reduce the amount of yogurt for balance.
How long can I store the cake?
Basbousa can be stored at room temperature for up to 3 days, covered tightly. You can also refrigerate it for longer storage, though it’s best served at room temperature.
Can I use different nuts for the topping?
Absolutely! Almonds are traditional, but you can use pistachios, walnuts, or even hazelnuts for a different texture and taste.
The Basbousa coconut yogurt semolina cake recipe is a timeless dessert that will quickly become a favorite. Its unique blend of flavors and simple preparation make it a perfect dish for both casual and special occasions.