Classic Basbousa (Middle Eastern Semolina Cake with Honey Syrup) Recipe

Introduction

Basbousa is a delightful Middle Eastern semolina cake soaked in a fragrant honey syrup. Its moist texture and subtle coconut flavor make it a perfect treat for any occasion. This recipe guides you through making a traditional, syrup-soaked Basbousa that’s sure to impress.

Ingredients

• 1 2/3 cups (306g) farina
• 1/2 cup ghee + 1 tablespoon ghee (for brushing)
• 1 tablespoon honey (for cake)
• 1/2 cup (116g) sugar (for cake)
• 1/2 cup (97g) plain yogurt
• 1/2 tablespoon (6g) baking powder
• 1/2 cup (45g) unsweetened coconut flakes, finely shredded
• 0.5 tablespoon tahini
• 1 cup sugar (for syrup)
• 1 cup water
• 1 teaspoon lemon juice
• 2 tablespoons honey (for syrup)
• 1/2 teaspoon vanilla extract
• Nuts for garnishing (such as almonds or pistachios)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a deep mixing bowl, combine the farina, baking powder, sugar, and shredded coconut. Mix well to evenly distribute the ingredients.
3. Step 3: Melt the ghee in a microwave or on the stovetop, then stir the tablespoon of honey into the warm ghee until dissolved.
4. Step 4: Pour the ghee and honey mixture into the dry ingredients and mix thoroughly.
5. Step 5: Add the plain yogurt and gently mix until all ingredients are well incorporated, forming a thick batter.
6. Step 6: Brush the bottom of a 12-inch round baking pan with tahini. Spread the Basbousa batter evenly inside the pan.
7. Step 7: Decorate the top evenly with your choice of nuts for garnishing.
8. Step 8: Bake in the center of the oven until the edges begin to brown, about 10 minutes. Then move the pan to a higher rack and continue baking until the surface is golden brown, approximately 15 to 20 more minutes.
9. Step 9: While the cake bakes on the upper shelf, prepare the syrup by combining 1 cup sugar, 1 cup water, lemon juice, 2 tablespoons honey, and vanilla extract in a small saucepan over medium heat.
10. Step 10: Bring the syrup to a boil, then reduce the heat and let it simmer gently for 10 minutes. Turn off the heat and keep the syrup warm.
11. Step 11: When the Basbousa is done baking, remove it from the oven and immediately pour the warm syrup evenly over the hot cake.
12. Step 12: Cover the cake with foil and return it to the turned-off oven for 5 to 10 minutes to allow the syrup to absorb fully.
13. Step 13: Take the Basbousa out, cut into pieces, and enjoy your delicious, syrup-soaked treat.

Tips & Variations

• For a richer flavor, substitute some of the plain yogurt with coconut yogurt or add a teaspoon of rose water in the syrup.
• Use finely ground almonds or pistachios for garnishing to add a lovely crunch and color contrast.
• If you prefer a lighter texture, sift the farina before mixing to avoid clumps.
• Make sure the syrup is warm when pouring over the hot Basbousa for perfect absorption.

Storage

Store Basbousa in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, warm individual pieces gently in the microwave for 15-20 seconds to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular semolina instead of farina?

Yes, regular semolina can be used as a substitute, but the texture might be slightly coarser. If possible, choose fine semolina for a softer cake.

Why do I need to put the cake back in the turned-off oven after adding syrup?

Returning the cake to the warm, turned-off oven helps the syrup soak evenly into the Basbousa, ensuring it becomes moist and flavorful without overcooking.

Classic Basbousa (Middle Eastern Semolina Cake with Honey Syrup) Recipe

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Basbousa is a traditional Middle Eastern semolina cake soaked in fragrant sweet syrup, featuring a moist texture enhanced by coconut flakes and yogurt. Baked to a golden brown and garnished with nuts, this delightful dessert combines the nutty flavor of tahini with the sweetness of honey, complete with a luscious syrup infused with lemon and vanilla.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Basbousa Cake

• 1 2/3 cup (306g) Farina (semolina)
• 1/2 cup ghee
• 1 Tablespoon honey
• 1/2 cup (116g) sugar
• 1/2 cup (97g) plain yogurt
• 1/2 Tablespoon (6g) baking powder
• 1/2 cup (45g) unsweetened coconut flakes, finely shredded
• 0.5 Tablespoon tahini
• 1 Tablespoon ghee (to brush the baking pan)

For the Syrup

• 1 cup sugar
• 1 cup water
• 1 teaspoon lemon juice
• 2 Tablespoons honey
• 1/2 teaspoon vanilla extract

For Garnishing

• Nuts (such as almonds or pistachios) for decorating

Instructions

1. Preheat Oven: Heat your oven to 350°F (175°C) to prepare for baking the Basbousa.
2. Mix Dry Ingredients: In a deep bowl, combine farina, baking powder, sugar, and finely shredded coconut flakes. Stir thoroughly to ensure even distribution of ingredients.
3. Prepare Ghee and Honey Mixture: Melt the ghee either in a microwave or on the stovetop, then stir in the honey until fully dissolved and combined.
4. Combine Wet and Dry: Add the warm ghee and honey mixture to the bowl of dry ingredients and mix well to create a uniform batter.
5. Add Yogurt: Incorporate the plain yogurt into the batter, mixing just until the ingredients are well combined without overmixing.
6. Prepare the Baking Pan: Brush the bottom of a 12-inch round baking pan evenly with tahini followed by a layer of 1 tablespoon melted ghee to prevent sticking and add flavor.
7. Spread the Batter: Evenly spread the Basbousa mixture over the prepared baking pan, smoothing the surface.
8. Garnish: Decorate the top evenly with nuts of your choice to add texture and visual appeal.
9. Bake Initially: Place the pan in the middle rack of the oven and bake for approximately 10 minutes or until the edges start to brown.
10. Continue Baking: Move the pan to the upper rack and bake for an additional 15 to 20 minutes until the Basbousa turns golden brown and fully cooked through.
11. Start Syrup Preparation: As you move the Basbousa to the higher rack, begin making the syrup to soak into the cake later.
12. Make Syrup: In a small saucepan over medium heat, combine sugar, water, lemon juice, honey, and vanilla extract. Bring the mixture to a boil.
13. Simmer Syrup: Once boiling, reduce the heat and let the syrup simmer gently for 10 minutes to thicken and develop flavor.
14. Keep Syrup Warm: Turn off the heat but keep the syrup warm to use immediately after baking.
15. Remove Basbousa from Oven: When golden brown and fully baked, turn off the oven and carefully take out the Basbousa.
16. Pour Syrup: Evenly pour the warm syrup over the hot Basbousa so it absorbs the sweet liquid fully.
17. Rest in Oven: Cover the Basbousa immediately with foil and return it to the turned-off oven for 5 to 10 minutes. This resting allows the flavors to meld and the cake to soak up the syrup.
18. Serve: Remove from oven, cut into pieces, and enjoy your moist and flavorful Basbousa dessert.

Notes

• Note 1: Use finely shredded unsweetened coconut flakes for better integration into the batter and an enhanced texture.
• Note 2: Vanilla extract in the syrup adds depth and aroma, but can be omitted if unavailable.
• Note 3: Traditionally, almonds or pistachios are used for garnishing to add crunch and contrast.

Keywords: Basbousa, Semolina Cake, Middle Eastern Dessert, Sweet Syrup Cake, Coconut, Tahini, Honey Cake