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Basbousa with Coconut and Honey Syrup Recipe

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★★★★★

4.9 from 183 reviews

Basbousa is a traditional Middle Eastern semolina cake that is moist, sweet, and fragrant with coconut and honey. This version features a rich blend of farina, ghee, yogurt, and coconut flakes, topped with nuts and soaked in a warm honey-lemon syrup for a delightful, tender texture and irresistible flavor.

Ingredients

Scale

Cake Ingredients

  • 1 2/3 cup (306g) Farina
  • 1/2 cup ghee
  • 1 Tablespoon honey
  • 1/2 cup (116g) sugar
  • 1/2 cup (97g) plain yogurt
  • 1/2 Tablespoon (6g) baking powder
  • 1/2 cup (45g) unsweetened coconut flakes (finely shredded)
  • 0.5 Tablespoon tahini

Syrup Ingredients

  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon lemon juice
  • 2 Tablespoon honey
  • 1/2 teaspoon vanilla extract

Additional for Baking

  • 1 Tablespoon ghee (to brush the baking sheet)
  • Nuts for garnishing (such as almonds or pistachios)

Instructions

  1. Preheat Oven: Heat your oven to 350°F (175°C) to prepare for baking the basbousa.
  2. Mix Dry Ingredients: In a deep bowl, combine the farina, baking powder, sugar, and finely shredded unsweetened coconut flakes. Stir well to evenly distribute all the dry ingredients.
  3. Melt Ghee and Honey: Melt the ghee either in the microwave or on the stovetop. Once melted, dissolve the honey into the warm ghee, stirring until fully combined.
  4. Combine Mixtures: Pour the warm ghee and honey mixture into the bowl with dry ingredients. Stir thoroughly to combine all components evenly.
  5. Add Yogurt: Incorporate the plain yogurt into the mixture and gently mix just until everything is well incorporated, ensuring not to overmix.
  6. Prepare Baking Sheet: Brush a 12-inch round baking sheet with 0.5 tablespoon tahini to coat the surface, helping prevent sticking and adding flavor.
  7. Spread Cake Batter: Evenly spread the basbousa batter over the prepared baking sheet, smoothing the top with a spatula for uniform thickness.
  8. Garnish: Decorate the top with nuts distributed evenly for visual appeal and texture.
  9. First Bake Phase: Bake the basbousa in the center of the oven until the edges begin to brown, approximately 10 minutes.
  10. Second Bake Phase: Move the basbousa to the upper oven rack and continue baking until it turns a golden brown color, about 15 to 20 minutes more.
  11. Make Syrup: While the basbousa is baking on the upper shelf, combine sugar, water, lemon juice, honey, and vanilla extract in a small saucepan over medium heat. Bring mixture to a boil.
  12. Simmer Syrup: Reduce heat and let the syrup simmer gently for 10 minutes to thicken slightly and develop flavor.
  13. Keep Syrup Warm: Turn off the heat but keep the syrup warm on the stove.
  14. Removecake: When the basbousa has finished baking, turn off the oven and take the cake out.
  15. Add Syrup and Rest: Immediately pour the warm syrup evenly over the basbousa. Cover with foil and return it to the turned-off oven for 5 to 10 minutes to allow the syrup to absorb fully.
  16. Serve: Remove the foil, cut the basbousa into pieces, and serve warm or at room temperature.

Notes

  • For the coconut flakes, use finely shredded unsweetened coconut to integrate smoothly into the batter and provide subtle coconut flavor without overwhelming texture.
  • Vanilla extract in the syrup adds depth and aroma, enhancing the overall flavor profile.
  • Nuts like almonds, pistachios, or walnuts add nice crunch and decoration on top, but they can be omitted if preferred or due to allergies.

Keywords: basbousa, semolina cake, Middle Eastern dessert, coconut cake, honey syrup cake

Find it online: https://messykitchenmagic.com/basbousa-with-coconut-and-honey-syrup-recipe/