Basbousa (Semolina Cake)

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Not all cakes have to involve three layers, chocolate frosting and birthday candles. At Comal in Denver, Vian Alnidawi and Sara Nassr have become known for their basbousa, a Middle Eastern semolina cake that's flecked with coconut and soaked in a sweet syrup. While Alnidawi and Nassr soak their confection with a simple syrup flavored with a hint of lemon, you can also substitute a few splashes of rose or orange-blossom water for a more fragrant take.

To learn more, read "Coming Home."

Recipe adapted from Vian Alnidawi and Sara Nassr, Comal Heritage Food Incubator, Denver, CO

Semolina Cake (Basbousa) Recipe
4.5 from 62 ratings
Learn how to make basbousa, a traditional Middle Eastern cake that's made from semolina flour and coconut, then soaked in sweet syrup.
Prep Time
15
minutes
Cook Time
30
minutes
Servings
12
to 16 servings
semolina cake
Total time: 45 minutes
Ingredients
  • For the Cake
  • 2 cups fine semolina
  • 2 cups dried, unsweetened coconut
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 3 eggs
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • For the Sugar Syrup
  • 1¼ cups granulated sugar
  • 1¼ cups water
  • 1 teaspoon lemon juice
  • For Serving
  • Finely chopped pistachios
  • Unsweetened coconut
Directions
  1. Make the cake: Preheat the oven to 350 F. In a bowl, combine all of the cake ingredients into a thick batter and press into either a 9-by-13-inch baking dish or a 10-inch springform pan that's been greased and lined with parchment.
  2. Bake for 20 to 25 minutes until the center is set. Turn the oven to broil for 3 to 4 minutes to brown the top of the cake. Let cool.
  3. Meanwhile, make the sugar syrup. In a saucepan, combine the sugar and water over high heat; boil until the sugar is dissolved. Add the lemon juice and allow the syrup to cool slightly before slowly pouring the syrup over the cake until it's completely absorbed.
  4. To serve, cut into pieces and garnish each with the chopped pistachios and more coconut.
Nutrition
Calories per Serving 437
Total Fat 9.7 g
Saturated Fat 7.7 g
Trans Fat 0.0 g
Cholesterol 36.6 mg
Total Carbohydrates 81.4 g
Dietary Fiber 3.4 g
Total Sugars 48.2 g
Sodium 213.8 mg
Protein 7.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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