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Basbousa with Orange Blossom Syrup

Egyptian · Dessert

A traditional Mediterranean semolina cake soaked in aromatic syrup, known for its moist, grainy texture and sweet floral notes.

EasyVegetarian
The EZdish collectionAI-created recipe
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Basbousa with Orange Blossom Syrup — recipe cover
1 hr 45 minA little patience, a lot of flavor
Prep time20 min
Cook time40 min
Servings12 people
DifficultyEasy
The recipeTips & storage
Let's make something good

How to make it

7 steps. Take it one step at a time.

  1. Combine the sugar, water, and lemon juice

    In a small saucepan, combine the sugar, water, and lemon juice for the syrup. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in the orange blossom water, remove from heat, and let it cool completely.

    10 min

  2. Preheat your oven

    Preheat your oven to 350°F (177°C). Grease a 9x13 inch baking pan with butter or tahini.

  3. Whisk together the semolina, sugar, shredded coconut, and baking powder

    In a large bowl, whisk together the semolina, sugar, shredded coconut, and baking powder until well combined.

  4. Add the melted butter and yogurt

    Add the melted butter and yogurt to the dry mixture. Stir with a spatula until a thick batter forms. Do not overmix.

  5. Spread the mixture evenly

    Spread the mixture evenly into the prepared pan and smooth the surface. Use a knife to score the batter into diamond or square shapes. Place one almond in the center of each shape.

  6. Bake in the preheated oven

    Bake in the preheated oven for 35-40 minutes, or until the top is deep golden brown.

    40 min

  7. Remove the cake from the oven and immediately pour the cooled syrup

    Remove the cake from the oven and immediately pour the cooled syrup over the hot cake. Let the cake rest for at least 1 hour at room temperature to allow the syrup to be fully absorbed before serving.

    1 hr

A little kitchen wisdom

Ensure the syrup is completely cool before pouring it over the hot cake to prevent it from becoming soggy. The use of coarse semolina is vital for the signature texture.

What you'll need

9x13 inch baking panSmall saucepanLarge mixing bowlWhiskSpatula
Keep the good going

For now. And for later.

Make it ahead

The cake can be made a day in advance as the flavors develop and the texture improves over time.

Store & enjoy

Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for longer storage. Serve at room temperature or slightly warmed.

Allergens

Contains wheat, gluten, milk, tree nuts.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Basbousa with Orange Blossom Syrup
Step 1 of 7

Combine the sugar, water, and lemon juice

In a small saucepan, combine the sugar, water, and lemon juice for the syrup. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in the orange blossom water, remove from heat, and let it cool completely.

10 min