Egyptian Coconut Semolina Cake with Almonds

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This Egyptian coconut semolina cake, known in Cairo as basbousa, is a tender, buttery slice soaked in cool orange-blossom syrup and finished with a single almond on each diamond. The yogurt in the batter gives a soft crumb while the toasted coconut brings a nutty aroma that balances the sweet syrup.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 21 gFat
• 12 gSaturated Fat
• 68 gCarbs
• 4 gFiber
• 45 gSugar
• 7 gProtein
• 180 mgSodium
• 220 mgPotassium
• 95 mgCalcium
• 2.5 mgIron
• 2 mgVitamin C
• 70 mcgVitamin A

Ingredients

For the cake batter

• 2 cups coarse semolina
• 1 cup plain whole-milk yogurt
• 3/4 cup granulated sugar
• 1 cup unsweetened shredded coconut
• 1/2 cup melted ghee
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt

For the orange-blossom syrup

• 1 1/2 cups granulated sugar
• 1 cup water
• 1 tablespoon fresh lemon juice
• 1 tablespoon orange blossom water
• 1 strip lemon peel

For topping

• 9 whole blanched almonds
• 1 tablespoon melted ghee for brushing

Directions

1. Make the syrup first: combine sugar, water, lemon juice, and lemon peel in a saucepan over medium heat. Stir until dissolved, then simmer uncovered for 8 to 10 minutes until slightly thickened. Remove from heat, discard the peel, stir in the orange blossom water, and set aside to cool completely to room temperature.
2. Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan with ghee, lining the bottom with parchment for easy release.
3. In a large bowl whisk the semolina, sugar, shredded coconut, baking powder, and salt until evenly combined.
4. Add the yogurt, melted ghee, and vanilla to the dry mixture and stir with a wooden spoon until a thick, wet, sandy batter forms; let it rest 5 minutes so the semolina absorbs the moisture.
5. Spread the batter evenly into the prepared pan, pressing it flat with damp hands to about 3/4 inch thick. Using a sharp knife, score the surface into 9 equal diamonds, cutting about halfway down into the batter.
6. Gently press one almond into the center of each diamond and brush the surface lightly with melted ghee.
7. Bake on the middle rack for 35 to 40 minutes, until the top is deep golden and a toothpick inserted near the center comes out clean.
8. Immediately upon removing from the oven, slowly pour the cold syrup evenly over the entire hot surface, allowing it to sink in around the cuts. Reserve about 1/4 cup syrup if you prefer a less-sweet finish.
9. Let the cake rest at room temperature for at least 30 minutes so the syrup fully absorbs, then finish cutting through the score lines and serve at room temperature.

Cook’s Notes

• Syrup must be cold and cake must be hot so the syrup soaks into the crumb instead of evaporating or making it soggy.
• Coarse semolina (sometimes labeled 'farina') gives the classic sandy texture; do not substitute fine semolina or the cake will turn dense.
• Resting the batter 5 minutes before baking lets the semolina hydrate, which prevents crumbling when slicing.
• Cover and store leftovers at room temperature for up to 3 days; the flavor deepens on the second day as the syrup continues to penetrate.
• For a richer finish, swap 2 tablespoons of yogurt for the same amount of heavy cream.

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