Basbousa (Egyptian semolina and coconut cake)
A soft, coconutty semolina cake cut into diamonds and soaked in a lemon and orange blossom syrup.
- Time1 hr 15
- LevelEasy
- Costabout £0.35 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 20cm square tin.
- 2
Mix the semolina, coconut, 100g sugar and baking powder in a large bowl. Stir in the yoghurt, melted butter and vanilla until you have a thick, spoonable batter. Leave to sit for 10 minutes so the semolina can soak.
10 min - 3
Spread the batter into the tin and level the top with a wet spoon. Cut into 12 diamonds with a knife and press an almond into the middle of each.
- 4
Bake for 30 to 35 minutes, until deep golden at the edges and the middle springs back.
33 min 20 s - 5
Meanwhile, make the syrup. Simmer the 200g sugar, water and lemon juice for 8 minutes until slightly sticky, then stir in the orange blossom water. Cool completely.
8 min - 6
Pour the cool syrup slowly over the hot cake and let it soak in for at least 20 minutes before lifting out the diamonds.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
