Egyptian basbousa
Semolina and yogurt cake soaked in lemon and orange blossom syrup. Makes about 8 servings; preparation and cooling times are estimates.
Basbousa is a semolina cake soaked in syrup. This Egyptian version is made with yogurt, coconut, and oil, then topped with almonds. Allow about 20 minutes for preparation, 35 minutes for baking, and 60 minutes for cooling.
Ingredient allergens
Allergen listDocumented presence
-
Cereals containing gluten
Semolina
Ingredients without verified allergen data 12
Ingredients without verified allergen data: Plain yogurt, Wheat flour, Shredded coconut, Sugar for the dough, Baking soda, Vegetable oil, Almonds, Orange blossom essence for the cake, Sugar for the syrup, Water, Lemon, Orange blossom essence for the syrup.
Method
- 01
Make the syrup
Put the sugar for the syrup and the water in a saucepan. Bring to a boil and cook for 5 minutes. Remove from the heat and add the lemon juice and orange blossom essence for the syrup.
Ready to continue when: The sugar has dissolved and the syrup has boiled for 5 minutes.
5 min - 02
Mix the batter
In a bowl, combine the semolina, wheat flour, shredded coconut, sugar for the cake, and baking soda. Mix in the yogurt, vegetable oil, and orange blossom essence for the cake until smooth.
Ready to continue when: The mixture is even, with no visible dry patches.
- 03
Arrange and decorate
Spread the batter in a rectangular baking pan and smooth the surface. Arrange the almonds on top and score the portions with a knife.
Ready to continue when: The batter is spread evenly in the pan and the portions are scored.
- 04
Bake
Bake in a preheated oven at a moderate temperature for 30–35 minutes. Check the center with a toothpick.
Ready to continue when: A toothpick inserted in the center comes out clean and the surface is golden.
35 min - 05
Pour over the syrup and cool
Pour the hot syrup over the freshly baked cake. Let it cool before finishing the cuts and serving.
Ready to continue when: The syrup has been absorbed and the cake feels cool to the touch.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
- Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
- Combinaciones tiempo-temperatura para el cocinado seguro de los alimentos - ELIKA www.elika.eus/es/combinaciones-tiempo-temperatura-para-el-cocinado-seguro-de-los-alimentos/
- Conservación de los alimentos www.afuegolento.com/articulo/conservacion-los-alimentos/10673/
- Taller Argal argal.com/2023/02/06/consejos-para-la-conservacion-de-alimentos-en-casa/
- Temperatura de conservación de alimentos: tabla completa por producto anukys.com/temperatura-conservacion-alimentos/
- Basbusa - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Basbusa
- Temperaturas de conservación de alimentos por país | EpiSensor episensor.com/es/base-de-conocimientos/temperaturas-de-conservacion-de-alimentos-por-pais
- Postres del mundo (Egipto): Basbousa www.expogourmetmagazine.com/es/receta/20309/postres-del-mundo-egipto-basbousa
- Receta de Basbousa okdiario.com/recetas/receta-basbousa-4328892
- Basbousa egipcia - Diario Sirio Libanés www.diariosiriolibanes.com.ar/Secciones/Gastronom%C3%ADa/Basbousa-egipcia
- Basbousa | Siempre hay hueco para el postre www.siemprehayhuecoparaelpostre.com/2019/11/basbousa.html
- Pastel Basbousa - Mujeres de hoy womenoftoday.com/es/basbousa-cake/
State: Published after documentary validation; no “Tested” label is shown.