Basbousa Semolina Cake

Method4 steps · about 1 hr 20 min

1. 1

   Step 1: Mix 2 cups coarse semolina, ⅓ cup cake sugar and 1½ teaspoons baking powder. Melt the ½ cup ghee in the microwave, stir in the 2 tablespoons honey, then mix this into the dry ingredients. Fold in the ½ cup yogurt just until the dough is evenly combined and soft; avoid overworking it. Grease a 12-inch (30 cm) round baking pan, or a similarly sized rectangular pan, with the 1 tablespoon tahini. Press the dough evenly into the pan and leave it uncovered to rest for at least 1 hour. Make the syrup in step 2 while the dough rests.

   Rest the pressed cake dough · 60 minUses 2 cups coarse semolina · ⅓ cup sugar for the cake · 1½ tsp baking powder · ½ cup ghee · 2 tbsp honey · ½ cup yogurt · 1 tbsp tahini (to grease the pan)

2. 2

   Step 2: Dissolve the ⅔ cup syrup sugar in the ⅔ cup water in a saucepan. Bring to a boil, add the 1 tablespoon lemon juice and stir until the syrup thickens slightly. Stir in the 1 tablespoon orange blossom water, then set the syrup aside so it is ready when the cake comes out of the oven.

   Uses ⅔ cup sugar for the syrup · ⅔ cup water · 1 tbsp fresh lemon juice · 1 tbsp orange blossom water

3. 3

   Step 3: After the dough in step 1 has rested for at least 1 hour, preheat the oven to 350°F (180°C). Cut diagonal lines in the dough to mark diamond-shaped slices. Decorate with the optional pistachios, if using. Bake for 18–22 minutes, checking from 18 minutes, until the top is golden. Have the syrup from step 2 ready before taking the cake out.

   Bake the semolina cake · 18 minUses Rested semolina dough in the tahini-greased pan · Pistachios, optional, for decoration

4. 4

   Step 4: As soon as the baked cake from step 3 comes out of the oven, pour the prepared syrup from step 2 over it. Wait until the syrup has been absorbed, then cut along the marked lines and serve as 12 dessert portions.

   Uses Hot baked semolina cake · Prepared orange-blossom syrup