Basbousa Cake – Classic Egyptian Semolina Cake

This soft, moist, and aromatic Basbousa Cake is a beloved Egyptian classic. Made with semolina and coconut, soaked in sweet sugar syrup, it delivers the perfect balance of texture and flavor. Whether served at family gatherings, holidays, or with afternoon tea, this cake is always a crowd-pleaser.

🛒 Ingredients (Serves 5–6)

Cake Batter:

• 3 eggs (room temperature)
• 1 cup sugar
• 1 cup vegetable oil
• 1 cup plain yogurt (room temperature)
• 1 cup all-purpose flour
• 1 cup semolina
• 1 tablespoon vanilla extract
• ¾ cup shredded coconut
• 3 teaspoons baking powder
• ½ teaspoon salt

Sugar Syrup:

• 2 cups sugar
• 1 cup water
• 1 teaspoon lemon juice

For Decoration:

• Ground pistachios
• Shredded coconut

👩‍🍳 Instructions

1. First, prepare the sugar syrup: In a saucepan, combine sugar and water. Bring to a boil without stirring. Add lemon juice and simmer on low heat for 8–10 minutes. Remove from heat and let it cool completely.
2. In a large bowl, beat the eggs, vanilla, and sugar until creamy and pale. Add the oil and mix well.
3. Add the yogurt and stir until combined. Then gradually add the flour, semolina, baking powder, salt, and shredded coconut. Mix gently until you get a smooth batter.
4. Grease a baking pan with ghee or oil and dust with flour. Pour the batter into the pan and spread evenly.
5. Bake in a preheated oven at 180°C (356°F) for 30–35 minutes, or until the top is golden and a toothpick comes out clean.
6. Remove from the oven and immediately pour the cold syrup evenly over the hot cake. Let it absorb completely.
7. Once cooled, decorate with ground pistachios and shredded coconut. Cut into squares or diamonds and serve.

💡 Pro Tips for Success

• Always pour cold syrup over hot basbousa for maximum absorption.
• Do not overbake — the cake should remain moist.
• Let the cake rest for at least 30 minutes after adding syrup before serving.
• You can add a handful of chopped nuts inside the batter for extra crunch.

🔄 Variations

• Add orange zest or rose water for a fragrant twist.
• Make a chocolate version by adding cocoa powder to the batter.
• Top with toasted almonds or pine nuts instead of pistachios.

This classic Basbousa Cake is soft, aromatic, and irresistibly delicious. A timeless Egyptian favorite that's perfect for any celebration or cozy gathering. بالعافية!

Enjoy every bite!