Egyptian Basbousa is a traditional Egyptian recipe for a classic semolina and yoghurt cake served soaked in cinnamon syrup and served topped with slivered almonds and shredded coconut. The full recipe is presented here and I hope you enjoy this classic Egyptian version of: Egyptian Basbousa.
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Ingredients:
For the Cake:
210g granulated sugar
240ml plain Greek yogurt
150g fine semolina
150g coarse semolina
1 tsp baking powder
80ml 2% milk
110g butter, melted
17g sweetened shredded coconut or coconut chips
25g slivered almonds
For the Cinnamon Syrup:
300g sugar
425ml water
1 cinnamon stick
1/4 tsp lemon juice
Method:
Pre-heat your oven to 170°C and grease a 22cm diameter cake tin.
In a large mixing bowl, use a rubber spatula to combine the sugar and yogurt. Add the semolina flours, baking powder, and milk. Stir to combine. Finally, stir in the melted butter.
Transfer the batter into the prepared cake tin. Use a spatula to smooth the batter and transfer the cake pan to the centre of your pre-heated oven. Bake for 40-45 minutes, or until the cake is golden brown. You want it to have a little colour on top, but keep an eye on it so the cake doesn’t burn.
While the cake is baking, prepare the cinnamon syrup. Set a small saucepan over medium-high heat. Add the sugar, water, and cinnamon stick. Bring to a boil, stirring until sugar dissolves, about 3 to 5 minutes. Remove from heat and stir in the lemon juice. Set aside to cool completely, then remove the cinnamon stick.
As soon as the basbousa is removed from the oven, pour the cooled syrup on the hot basbousa. The pan may fill up with the liquid and the cake may even float for a second, but it’s OK. Just let the liquid absorb into the cake. Let the cake cool completely, as the syrup must be fully absorbed into the cake. For best results, let it sit for at least 1 hour before serving.
To serve, you can either serve it from the baking tin or run a knife around the edges and invert the cake onto a plate. Top the cake with the flaked coconut and sliced almonds.
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