Basbousa – Semolina Cake

Basbousa – Semolina Cake

This is the second recipe from my #EidInspo2018 posts. It literally blew up my Instagram feed during Ramadan and I could not stop seeing it. So I decided I had to make it to see what the fuss is all about. I used the recipe from because it seemed like the easiest one with the least amount of ingredients lol. But Tasbih’s recipe from seems to be more popular and I’m definitely going to use that recipe the next time I make it since my mixture seemed too dry.

INGREDIENTS: Recipe & Method from

  • 2 cups coarse semolina
  • 1 cup coconut
  • 1⁄2 cup unsweetened butter, melted
  • 1 ⁄3 cup sugar
  • 1 teaspoon baking soda
  • 1 cup plain yogurt or Sour Cream
  • 1 ⁄3 cup whole Roasted or blanched almonds to garnish or 1/3 pistachios or cashews

For The Syrup

  • 2 cups sugar
  • 1 1/2 cup water
  • 1 tablespoon rosewater not rose extract, OPTIONAL
  • 1 teaspoons lemon juice


  1. Pre-heat oven to 200 degrees celsius. Grease an 9×9 or 8×8 square pan or a 9” round pie dish with butter or olive oil and set aside.
  2. Mix the semolina, coconut, sugar, baking soda, and the butter in a large bowl. Use your hands to incorporate the butter with the other ingredients until mixed well. Add the yogurt and continue mixing with your hands until fully combined.The mixture should be fairly thick and easy to press with hands (not thin like cake or brownie batter)
  3. press the mix down onto square baking dish or round pie pan.The cake mix should be about 1 inch thick.Cut a diamond or square design in the cake with a butter knife. Place an almond or any other type of nut you have on hand onto each pre-cut square.
  4. Bake at 400 degrees for 30 min to 40 mins until it’s a bronze brown color. If no color forms on the top turn on broiler for 1-2 minutes until the top is golden/bronze. Cut the Cake again along the pre-cut lines and pour cold syrup on top while its hot so it can absorb all through.FOR THE SYRUP:
  5. While the cake is baking, Mix all the ingredients for the syrup and place in saucepan on high until it boils. Boil for 10 minutes or until the syrup coats the back of a spoon.



It’s optional to decorate each piece with an almond or nut. I opted not to do this because I liked the simplicity of the star pattern. Pour hot syrup over cold cake or cold syrup over hot cake. Never hot/hot or cold/cold! I used double cream yoghurt which is why I think my mixture was drier and more dense, double cream tends to make baked items heavy – even though I used about 12 cup yoghurt and topped up with water, I do not recommend using double cream.

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