Basbousa — Egyptian Semolina Cake
Egyptian semolina cake, baked golden and soaked in cold syrup the moment it leaves the oven so it stays moist for days.
Method
- Make the syrup first so it has time to cool completely. Boil the sugar and water for 8 to 10 minutes until slightly thickened, add the lemon juice, simmer 2 minutes more, then stir in the rosewater and set aside to cool.
- Grease a 23cm square tin generously with tahini, which is traditional and stops the base sticking.
- Mix the semolina, coconut, sugar, baking powder and bicarbonate of soda in a large bowl.
- Stir in the yoghurt and melted butter until evenly combined, then add the milk. The mixture should be thick and spoonable, not pourable.
- Rest the batter for 15 minutes so the semolina absorbs the liquid; this prevents a gritty cake.
- Spread into the tin and smooth the top flat with wet hands. Score into squares or diamonds now, cutting most of the way through, so the syrup can penetrate later.
- Press an almond into the centre of each piece and bake at 180°C for 35 to 40 minutes, until deep golden on top and firm at the edges.
- Pour the cold syrup evenly over the hot cake as soon as it comes out of the oven. The contrast between hot cake and cold syrup is what makes basbousa moist rather than soggy.
- Leave to stand for at least 2 hours so the syrup is fully absorbed, then cut along the scored lines and serve.
How to make Basbousa — Egyptian Semolina Cake
Basbousa turns up at every Egyptian celebration and in every bakery window, a dense, syrup-soaked semolina cake cut into diamonds with an almond on each piece. Versions of it exist across the region under different names, with small differences in fat, flavouring and soak.
Hot cake, cold syrup
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This is the rule that decides the texture. Syrup made in advance and cooled, poured over a cake straight from the oven, is drawn in evenly. Hot syrup on a hot cake sits on the surface and makes it heavy and wet.
Score before baking
Cutting the pattern before the cake goes in the oven lets the syrup run down into every piece rather than pooling on top. Cut most of the way through but not quite to the base.
Rest the batter
Semolina needs time to absorb liquid. Fifteen minutes before baking makes the difference between a tender crumb and a sandy one, and it is easy to skip when the oven is already hot.
Variations and keeping
Coconut is common in Egypt and optional elsewhere. Some versions use milk instead of yoghurt, or add a layer of cream in the middle. Basbousa keeps covered at room temperature for four days and does not need refrigeration.
Traditional Egyptian confectionery, known across the region under names including revani and harissa. Editorially researched from widely documented preparations, and not kitchen-tested by Axadle.
Contains gluten from semolina, dairy from yoghurt and butter, and tree nuts if topped with almonds. Egg-free in this version.
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