Description
Basbousa is a traditional Middle Eastern semolina cake that is moist, sweet, and infused with coconut and tahini. This recipe features a golden, tender cake made with farina, ghee, and yogurt, topped with nuts and soaked in a fragrant honey-lemon syrup, baked to perfection for a delightful dessert or tea-time treat.
Ingredients
Scale
Dry Ingredients
- 1 2/3 cup (306g) Farina
- 1/2 Tablespoon (6g) baking powder
- 1/2 cup (116g) sugar
- 1/2 cup (45g) unsweetened coconut flakes (finely shredded)
Wet Ingredients
- 1/2 cup ghee
- 1 Tablespoon honey
- 1/2 cup (97g) plain yogurt
- 0.5 Tablespoon tahini (plus 1 Tablespoon ghee to brush the bottom)
Syrup Ingredients
- 1 cup sugar
- 1 cup water
- 1 teaspoon lemon juice
- 2 Tablespoons honey
- 1/2 teaspoon vanilla extract
Garnish
- Nuts for garnishing (such as almonds or pine nuts)
Instructions
- Preheat Oven: Heat your oven to 350°F (175°C) to prepare for baking the basbousa.
- Combine Dry Ingredients: In a deep bowl, mix together the farina, baking powder, sugar, and shredded coconut flakes until fully blended.
- Melt Ghee and Dissolve Honey: Melt the ghee using a microwave or stovetop, then stir in the tablespoon of honey until dissolved completely.
- Mix Wet and Dry: Pour the ghee and honey mixture into the dry ingredients bowl and blend well to combine everything evenly.
- Add Yogurt: Incorporate the plain yogurt into the mixture and mix just until all ingredients are well incorporated, ensuring not to overmix.
- Prepare Baking Sheet: Brush a 12-inch round baking sheet with tahini, then spread the basbousa mixture evenly over the surface.
- Garnish: Evenly distribute nuts over the top of the mixture to decorate and add texture.
- Bake – First Stage: Place the baking sheet in the middle rack of the oven and bake until the edges just start to brown, approximately 10 minutes.
- Bake – Second Stage: Move the cake to an upper rack and continue baking until it turns golden brown, which should take an additional 15 to 20 minutes.
- Prepare Syrup: When moving the cake to the upper rack, start making the syrup by combining sugar, water, lemon juice, honey, and vanilla extract in a small saucepan over medium heat.
- Boil and Simmer Syrup: Bring the syrup mixture to a boil, then reduce heat and let it simmer gently for 10 minutes, then turn off the heat while keeping it warm.
- Finish Baking: Once the basbousa is golden and baked through, turn off the oven and remove the cake from it.
- Pour Syrup and Rest: Immediately pour the warm syrup evenly over the hot basbousa, cover with foil, and return it to the turned-off oven. Let it absorb the syrup for 5 to 10 minutes.
- Serve: Remove from oven, cut into pieces, and enjoy this moist and fragrant Middle Eastern dessert.
Notes
- Note1: Use finely shredded unsweetened coconut flakes to enhance the texture and flavor.
- Note2: Vanilla extract in the syrup adds a delicate aroma and depth of flavor.
- Note3: Common nuts for garnishing include almonds or pine nuts but feel free to use your favorite nuts.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Basbousa, Semolina Cake, Middle Eastern Dessert, Coconut Cake, Tahini, Honey Syrup Cake
