Golden, tender semolina cake perfumed with vanilla and coconut, soaked in lemony sugar syrup for a glossy, moist crumb. โจ
Hook
Bake โ soak โ set. Thatโs the secret to a shiny top and melt-in-the-mouth texture. ๐ง
Ingredients
Servings: 4
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For the cake
๐พ Fine semolina: 300 g (1ยฝ cups / 10.6 oz)
๐ฅฅ Desiccated coconut (fine): 60 g (ยพ cup / 2.1 oz)
๐ง Fine salt: 1 g (ยผ tsp / 0.04 oz)
๐ง Melted butter (or ghee): 120 g (ยฝ cup / 4.2 oz)
๐ฅ Plain yogurt (3.2%): 240 g (1 cup / 8.5 oz)
๐ Sugar: 120 g (ยฝ cup / 4.2 oz)
๐ฅ Milk: 120 ml (ยฝ cup / 4 fl oz)
๐ฅ Eggs: 2 large (~50 g / 1.8 oz each)
๐จ Vanilla extract: 5 ml (1 tsp / 0.17 fl oz)
๐ฅ Baking powder: 8 g (2 tsp / 0.28 oz)
โ Optional garnish: blanched almonds or pistachios
For the syrup
๐ Sugar: 250 g (1ยผ cups / 8.8 oz)
๐ง Water: 250 ml (1 cup / 8 fl oz)
๐ Lemon juice: 10 ml (2 tsp / 0.34 fl oz)
๐น Optional: 1โ2 tsp orange blossom or rose water
Preparation
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Total Time
โฑ๏ธ Prep: 15 min
๐ฅ Baking: 30 min
๐ Rest: 25 min
๐ Total: 70 min
Nutritional Value
๐ฝ Calories: ~320 kcal
๐ช Protein: ~6 g
๐พ Carbs: ~45 g
๐ง Fat: ~12 g
๐ง Sodium: ~170 mg
๐ฅ 320 kcal๐ช 6 g protein๐ 45 g carbs๐ง 12 g fat
Macro Split (kcal)
โ
โ
Macro grams
Advice
Cool syrup + hot cake = perfect absorption and glossy top. ๐ง+๐ฅ
Why it works ๐ก
Hydrating semolina before baking lets grains swell; then contrasting temperatures (cool syrup / hot crumb) pull syrup in without sogging the crust.
Twist ๐ถ๏ธ
Swap half the yogurt for labneh for slight tang, or add ยฝ tsp cardamom and finish with pistachios for a Levantine vibe.
Status
Shiny, fragrant, and irresistibly moistโbasbousa that slices clean and disappears fast. ๐ฐ๐ #grannyzen #Desserts #basbousa #middleeastern
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