Basbousa (Egyptian Semolina Cake)
A moist coconut semolina cake soaked in lemony syrup, cut into diamonds and shared at Eid.
- Time1 hr
- LevelEasy
- Costabout £0.22 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 a 20 x 30 cm baking tin.
- 2
Mix the semolina, 100 g coconut, 150 g sugar and baking powder in a bowl. Stir in the melted butter, yoghurt and vanilla to a thick, spreadable batter. Leave for 10 minutes so the semolina swells.
10 min - 3
Spread into the tin and level the top. Cut into 16 diamonds through the batter with a knife.
- 4
Bake for 30 to 35 minutes until deep golden and firm.
33 min 20 s - 5
While it bakes, boil the 250 g sugar and water for 8 minutes until slightly syrupy. Stir in the lemon juice and rose water and cool.
8 min - 6
Pour the cooled syrup slowly over the hot cake and sprinkle with the 2 tbsp coconut. Rest for 30 minutes to soak in before lifting out the pieces.
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.
