Basbousa (semolina cake)

I'm tackling our most popular desserts one at a time and I wanted to give you a Basbousa recipe that was simple, delicious and just uses a few kitchen basics! Leave me a comment with other recipes you'd like to see down below!

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Recipe

Basbousa

For the sugar syrup:

• 1 cup sugar

• 1 cup water

• Squeeze of lemon juice
  

For the basbousa:

• 2 1/2 cups of coarse semolina

• 1/3 cup desiccated coconut

• 1 cup + 1 tbsp melted ghee

• 1 cup whole or semi-skimmed milk

• 1/4 cup greek yogurt

• 1 1/2 cups caster sugar

• Handful of blanched flaked almonds (for decoration)

Directions

1. Preheat oven to 200C. Make the simple syrup by adding the sugar and water to a saucepan and bring to a boil, making sure not to stir. Once boiling, reduce the heat, add a squeeze of lemon juice and simmer until thickened. Remove from heat and leave to cool completely.

2. Brush a 22cm round loose-bottom cake tin with the tablespoon of ghee.

3. Add the cup of ghee to the semolina in a large bowl and mix using a silicone spatula until really well incorporated (it should resemble wet sand). Fold in the coconut.

4. In a separate bowl add the milk, yogurt and sugar and microwave for about a minute. Whisk until sugar has dissolved then add to the semolina mixture. Fold everything together then pour the mix into the cake tin. Press down lightly with a spatula and add the almonds.

5. Bake for 30 minutes until golden brown. Drench in sugar syrup while the basbousa is still piping hot. Slice up and serve with a spoonful of ricotta or vanilla ice cream. Bel hana!

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'Bel hana' is a shorter version of 'bel hana wel shefa' which roughly translates to 'with happiness and good health' and the Egyptian way of saying Bon Appetit.

Don't forget to use #EgyptianEpicurean and tag me in your creations on Instagram!