Basbousa (semolina and coconut) cake - recipe

During a visit to a friend who had just welcomed a new baby, I was treated to a delightful homemade cake. Despite my protests about the effort involved, my friend shared her secret with me, revealing one of the simplest cake recipes I've ever come across—and I've baked quite a few! Surprisingly, all you need for this recipe is a glass!

Named Basbousa, this cake comes from the Middle East and is renowned for its rich flavors and sweet syrup soaking. However, I prefer to serve it without the syrup, finding it perfectly delicious on its own. This semolina cake has won the approval of both young and old every time I've made it. Best of all, you can use the same glass to measure all the ingredients.

The story behind Basbousa is as rich and diverse as its flavors. It is believed that the dessert's name is derived from the Arabic word "basbasa," which means to soak or drench. This is a fitting name, as Basbousa is typically soaked in a sweet syrup after baking, adding moisture and sweetness to the cake. The cake holds a special place in Middle Eastern culture, often served during festive occasions. It symbolizes hospitality and generosity, as it is commonly shared with family, friends, and neighbors.

 Ingredients:
1 glass oil

1 glass semolina

1 glass natural yogurt

 1 glass coconut

1 glass sugar
1-2 tsp vanilla
1 tsp baking powder
2 eggs
Almonds for topping

For the syrup:

1 cup (200g) granulated sugar

1 cup (240ml) water

1 tbsp lemon juice

1/2 tsp rose water or orange blossom water (optional)

Method:
1. In a bowl, crack the eggs and add the sugar, mixing well until combined. Then, slowly incorporate the remaining ingredients, ensuring everything is thoroughly mixed. If desired, you can add a few drops of orange flower water for extra flavor.

2. Grease the cake pan generously with oil and coat it with coconut flakes to prevent sticking. Pour the batter into the prepared cake pan and arrange almonds on top. Aim for evenly spaced squares, with each square featuring one almond to guide your cutting later on.

3. Bake in a preheated oven at 180 degrees Celsius for approximately 30-40 minutes, or until the cake turns golden brown. 

4. Once cooled, place a kitchen paper under the cake to absorb any excess oil before slicing. This light and fluffy cake simply melts in your mouth, making it a delightful treat for any occasion.

5. If using the syrup: in a small saucepan, combine the granulated sugar, water, and lemon juice. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar has dissolved. Reduce the heat to low and let the syrup simmer for 5-7 minutes, or until slightly thickened. Remove the syrup from the heat and stir in the rose water or orange blossom water, if using.

6. Once the cake is baked, remove it from the oven and immediately pour the hot syrup evenly over the hot cake, allowing it to absorb the syrup. Be sure to pour the syrup while both the cake and syrup are still hot for best results. Allow the cake to cool completely in the baking dish before cutting it into squares along the scored lines.

Serve the Basbousa squares at room temperature, garnished with additional slivered almonds if desired. Enjoy this delicious Middle Eastern treat with a cup of tea or coffee!

Enjoy!