Basbousa (Sweeet Semolina Cake)

Basbousa (sweeet Semolina Cake) Recipe

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About Basbousa (sweeet Semolina Cake) Recipe:

Basbousa is a traditional Middle Eastern sweet cake that originated in Egypt, although it is also popular in other countries Moroco. Basbousa, an Egyptian semolina cake with yogurt is one of the best Egyptian desserts that comes out fairly quick. One bowl, mix and dump kind of recipe, yet is hard to make perfect. 

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  • 12 Ingredients
Adjust Servings :

Ingredients for Basbousa (sweeet Semolina Cake) Recipe

  • 1.25 cup Semolina
  • 1/2 cup Flour
  • 1-0 cup 5 natural unsweetened shredded coconut
  • 1 cup Milk
  • 1.75 cup sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 1 teaspoon baking powder
  • 8 tablespoon butter
  • 1 cup Water
  • 2 tablespoon lemon juice
  • 1 tablespoon rose water
  • 100g Fat(12.31%)
  • 147g Protein(18.13%)
  • 513g Carbs(63.49%)
  • 44g Fiber(5.42%)
  • Other(0.64%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Basbousa (sweeet Semolina Cake) Recipe


Mix the semolina, flour, coconut, sugar & baking powder together in a mixing bowl. On other hand let the butter melt and beat the egg.


Then add the milk, beaten egg, melted butter, and almond extract to the dry mixture and mix until connected and creamy. Prepare an 8×11 pan. Generously butter the pan and transfer the mixture into the baking pan.


Using a sharp object, cut the basbousa into diamond or kite shapes.


Preheat the oven to 350°f and bake the basbousa for 30-40 minutes or until golden brown. Retrace the cuts made prior to baking with a sharp object.


Making the syrup bring to boiling point the water, sugar & lemon juice. Once the syrup reaches the pique point, reduce the heat to medium-low and let it simmer for at least 5-6 minutes. Once the syrup condenses a little bit by simmering it, add the rose water and let the syrup simmer again for another 1-2 minutes. Transfer the syrup into a jug and let it cool off.


Soaking the cake with syrup pour the syrup on the basbousa and decorate with shredded coconut.