Semolina Cake (Basbousa) Recipe | Tasting Table
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
12 to 16 servings
Ingredients
  • 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
  • 1¼ cups granulated sugar
  • 1¼ cups water
  • 1 teaspoon lemon juice
  • 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.