Basbousa – Greek Semolina Yogurt Coconut Cake

Basbousa, a Greek Semolina cake topped with lemon and rose water syrup, very easy to make, is eggless, no equipments required, and a crowd pleaser for your teatime. 

Basbousa is a popular Egyptian sweet cake. Known with different names in different places, also known as revina in persian and in regions of Greece, is popularly made during times of fasting. 

I was first introduced to basbousa when i had it as a part of a lebanese spread. What i had was too sweet, but i realised its a brilliant easy, eggless, and light cake, if made right. I have tried it a few times now, and with different soaking syrups, and this is my favorite, classic, no frills attaches and pretty. 

Ingredients

  • 1 1/4 cup Semolina
  • 1/2 cup almond powder
  • 3/4 cup desiccated coconut
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 3/4 cup greek yogurt / plain curd
  • 3/4 tsp baking soda
  • 1/4 tsp salt

Ingredients for syrup

  • 1 cup water
  • 1/2 cup sugar
  • 1/2 lemon juice
  • 1 tsp rose petals / rose water

Directions

  1. Make the sugar syrup first, boil all the ingredients in a saucepan, till the sugar dissolves.
  2. Preheat a oven to 160C, line a 8 inch round pan with parchment and keep ready. 
  3. Let it boil till it reaches a consistency, when it starts sticking to the back of your spoon.
  4. Let it cool to room temperature. 
  5. Mix the dry ingredients in a bowl with hand, or a whisk. 
  6. Add the melted butter and yogurt, and gently mix to a smooth batter, it will be soft but thick. 
  7. Pour it into a pan, press gently to evenly distribute it. Using a knife, cut it into squares, or diamonds or however you like. 
  8. Decorate with blanched almond halves inside each diamond, and bake for 20 minutes. 
  9. When the cake is hot, brush  the syrup over the cake, slightly, say 1/2 cup. 
  10. I prefer it less sweeter, so just few brushes should be good. 
  11. Tastes better the next day.