Basbousa Egyptian Semolina Cake

This recipe for Basbousa, a semolina cake made with yogurt and shredded coconut tastes delicious to have as a snack anytime. This flourless cake uses simple ingredients and can be prepared within a few minutes.

1/2 cup plus 2 tbsp unsalted butter

1 cup sugar

1 cup plain yogurt

1 cup fine semolina and 1 cup coarse semolina (or 2 cups coarse semolina)

1/3 cup milk

1 tsp baking powder

1/4 cup sweetened shredded coconut

few blanched almonds to place over the basbousa

Cinnamon Simple Syrup:

1 1/2 cup sugar

1 3/4 cup water

1 short cinnamon stick

1/4 tsp lemon juice

Preheat the oven to 350 degrees F.

Place the butter in a small bowl and melt in the microwave. Set aside.

In a large mixing bowl, combine together the sugar and yogurt. Now add in the semolina, baking powder, milk, and shredded coconut. Add the melted butter, and let the mixture sit briefly so that the butter is absorbed. Transfer the semolina mixture into a lightly greased rectangle baking dish. 

Slightly score the cake into diamond shapes and place blanched almonds.

Bake in the preheated 350 degrees F oven for about 35-45 minutes until slightly golden brown on the sides. If necessary, broil for a couple of minutes so the top of the basbousa gains colour. Watch carefully so it doesn't get dark. When ready, remove from the oven. 

While the basbousa is baking, prepare the cinnamon simple syrup. In a small sauce pan or pot, combine the sugar, water and cinnamon stick. Bring to a boil on high heat, stirring until sugar dissolves. Turn heat to low and let cook for a few minutes until the syrup thickens. Remove from heat and stir in the lemon juice. Let cool completely, then remove the cinnamon stick. 

As soon as the basbousa is removed from the oven, pour the cool syrup on the hot basbousa. Let cool completely; syrup must be absorbed into the cake. For best result, let it sit for 1 hour before serving.

This recipe is eggless and it is adapted from here. If you are looking for a version that includes eggs, here is a recipe.

Disclosure: Please note that all opinions and thoughts expressed are my own. All rights reserved on photographs and written content Createwithmom © 2010 - 2025. Please Ask First