Moist semolina cake with almonds, soaked in fragrant sugar syrup - an oriental delicacy.
Instructions
Combine all dry ingredients in a large bowl
Stir in yogurt and melted butter until well combined
Pour into greased baking dish and score diamond patterns on top
Place an almond in the center of each diamond
Bake at 180°C (350°F) for 35 minutes until golden
Boil sugar, water, and lemon juice for 5 minutes, then add rose water
Pour hot syrup over warm cake immediately after baking
Ingredients
- fine semolina 300 g
- sugar 200 g
- plain yogurt 200 g
- butter 100 g
- desiccated coconut 50 g
- baking powder 1 TL
- Whole almonds for decoration 1
- For syrup: 300g sugar 1
- water 250 ml
- lemon juice 1 EL
- rose water 1 EL
Baking Timer
The timer appears at the bottom right of the screen.
Frequently asked questions
How many servings does Egyptian Basbousa make?
The recipe Egyptian Basbousa is designed for 16 servings. Use the portion calculator on this page to easily adjust the quantities.
How long does it take to make Egyptian Basbousa?
Preparation takes about 20 minutes and baking about 35 minutes – roughly 55 minutes in total.
How long does Egyptian Basbousa keep?
Egyptian Basbousa tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.
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