Basbousa

The story

Semolina syrup cakes are made across the Middle East under several names. Egypt's basbousa became a bakery and celebration standard, with yoghurt or dairy producing a soft crumb and each piece often marked by an almond. The cake is prized for a moist but not soggy texture. Coarse semolina gives gentle grain, clarified butter brings richness, and hot syrup penetrates the scored cake. Basbousa is sold by weight in sweet shops and served during Ramadan, holidays and family visits. Its neat diamond or square portions make it easy to share.

Ingredients

• Cake
• 280 g coarse semolina280 g coarse semolina
• 180 g plain yoghurt180 g plain yoghurt
• 120 g caster sugar120 g caster sugar
• 110 g melted ghee110 g melted ghee
• 45 g desiccated coconutoptional · 45 g desiccated coconut, optional
• 6 g baking powder6 g baking powder
• Syrup
• 180 g caster sugar180 g caster sugar
• 160 ml water160 ml water
• 12 ml lemon juice12 ml lemon juice
• 5 ml orange blossom wateroptional · 5 ml orange blossom water, optional
• Topping
• 18 piece almondsone per square · 18 piece almonds, one per square

Method

1. Make the syrup

   Boil sugar and water for 7 minutes, then add lemon juice and orange blossom water. Cool the syrup completely before the cake is baked.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

2. Mix gently

   Combine semolina, sugar, coconut and baking powder. Stir in yoghurt and melted ghee until just mixed. Do not beat; semolina needs gentle handling.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

3. Rest the batter

   Spread into a buttered tray and rest for 20 minutes so the semolina hydrates. Score squares or diamonds and press an almond into each piece.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

4. Bake until golden

   Bake at 180°C / 356°F for 30 to 35 minutes until deeply golden around the edges and set in the centre.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

5. Soak correctly

   Pour cold syrup over the hot cake as soon as it leaves the oven. It should hiss slightly and absorb gradually.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

6. Cool before cutting

   Leave for at least 45 minutes before cutting along the score lines. The texture should be moist and sandy, not wet or cakey.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

Nutrition

per serving

Estimated from the upgraded Egyptian recipe for Basbousa; verify with your preferred nutrition calculator before making formal nutritional claims.