Basbousa

Making Basbousa Ahead

Keeps 5 days in an airtight tin at room temperature and freezes 2 months. Do not refrigerate — it dries out.

Basbousa: The Method

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1. Make the syrup first: boil the sugar, water and lemon peel for 8 minutes, take off the heat, stir in the lemon juice and rosewater, and chill completely.

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2. Combine the semolina, coconut, sugar, baking powder and salt.

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3. Stir in the yoghurt, melted butter, vanilla and milk until you have a thick, scoopable batter.

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4. Cover and rest 30 minutes so the semolina hydrates — this is what stops the finished cake being gritty.

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5. Heat the oven to 180°C / 350°F. Brush a 25 cm square tin with tahini, which gives the traditional flavour and stops sticking.

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6. Spread the batter in and level the top with a wet spatula.

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7. Score into diamonds with a wet knife and press an almond into the centre of each.

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8. Bake 35 to 40 minutes until deep golden brown and firm.

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9. The moment it comes out, pour the cold syrup evenly over the entire surface. It will hiss and look like far too much liquid.

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10. Leave to cool completely, at least 3 hours, by which time the syrup will have been fully absorbed. Cut through the score lines.

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Related guides: Prep, cook and total time · Pan and tin size.

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Worth Knowing

• Hot cake, cold syrup. Reversed, the syrup sits on top and the cake stays dry.
• Rest the batter. Unhydrated semolina gives a sandy texture.
• It should look drowned when you pour the syrup on. Trust it.

Behind the Recipe

Semolina absorbs syrup without collapsing because its coarse particles stay distinct rather than dissolving, which is why this cake can take an enormous quantity of liquid and still slice cleanly. Cold syrup on hot cake gives the fastest and most even absorption.

What to Put Next to It

Arabic coffee or mint tea · A scoop of clotted cream (kaymak) · Fresh figs

Questions About Basbousa

The Numbers per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

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