AlArab24
EN|عر
Recipes

Egyptian Basbousa

Egyptian Basbousa is a beloved semolina cake, a staple at celebrations and family gatherings across Egypt. Traditionally cut into diamond shapes and adorned with an almond, it's often enjoyed with tea or coffee.

4 servings (default)Egypt

Ingredients

Servings
4
  • For the Cake
  • 2 cups Fine semolina
  • ½ cup All-purpose flour
  • 1 cup Sugar
  • 1 cup Plain yogurt
  • ½ cup Vegetable oil or melted butter
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ¼ cup Water
  • 1 teaspoon Vanilla extract
  • 16 Whole almonds, blanched
  • For the Syrup
  • 2 cups Sugar
  • 1 cup Water
  • 1 tablespoon Lemon juice
  • 1 teaspoon Vanilla extract

Method

  1. 1

    Prepare the Syrup

    10 min

    Begin by preparing the syrup. In a medium saucepan, combine the sugar, water, and lemon juice. Bring the mixture to a boil over medium heat, then reduce heat and let it simmer gently for about 10 minutes until it slightly thickens. Remove from heat, stir in the vanilla extract, and set aside to cool completely while you prepare the cake.

  2. 2

    Mix the Batter

    Preheat your oven to 180°C (350°F). In a large mixing bowl, whisk together the dry ingredients: fine semolina, all-purpose flour, sugar, baking powder, and baking soda. In a separate bowl, combine the wet ingredients: plain yogurt, vegetable oil (or melted butter), water, and vanilla extract. Pour the wet mixture into the dry ingredients and mix gently until just combined and smooth. Be careful not to overmix.

  3. 3

    Rest and Prepare Pan

    15 min

    Let the batter rest for 15 minutes. While it rests, lightly grease a 30x20 cm (9x13 inch) baking pan. Pour the basbousa batter into the prepared pan and spread it evenly with a spatula, ensuring it covers the entire surface.

  4. 4

    Score and Decorate

    Before baking, use a sharp knife to gently score the surface of the batter into traditional diamond shapes. Do not cut all the way through, just mark the surface. Press one blanched whole almond into the center of each diamond shape.

  5. 5

    Bake the Basbousa

    35 min

    Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the edges are golden brown and the center is set. A toothpick inserted into the center should come out clean.

  6. 6

    Soak with Syrup

    30 min

    As soon as you remove the hot basbousa from the oven, immediately and slowly pour the completely cooled syrup evenly over the entire cake. You'll hear a sizzling sound as the cake absorbs the syrup. Let the basbousa rest for at least 30 minutes, allowing it to fully soak up the syrup and cool down.

  7. 7

    Serve and Enjoy

    Once the basbousa has rested and cooled sufficiently, cut along the previously scored lines to separate the diamond pieces. Serve warm or at room temperature, perhaps with a cup of Arabic coffee or tea.