Basbousa Recipe: Cardamom Coconut Semolina Cake

A Regional Favorite

This simple yet spectacular cake appears at celebrations across the Middle East. The semolina creates unique texture while cardamom and coconut add aromatic depth.

Cake

• 250g fine semolina
• 100g desiccated coconut
• 150g sugar
• 125g butter, melted
• 200ml yogurt
• 1 teaspoon ground cardamom
• 1 teaspoon baking powder
• Blanched almonds for decoration

Cardamom Syrup

• 200g sugar
• 150ml water
• 1 tablespoon lemon juice
• 4 cardamom pods, cracked

Method

1. Make Syrup First: Combine all syrup ingredients. Boil 5 minutes. Cool completely.
2. Make Batter: Mix semolina, coconut, sugar, baking powder, and cardamom. Add melted butter and yogurt. Stir until combined. Rest 15 minutes.
3. Bake: Pour into greased 23cm square tin. Smooth top, score diamond pattern, place almond on each piece. Bake at 180°C for 30-35 minutes until golden.
4. Soak: Pour cold syrup over hot cake immediately. Let absorb completely before serving.