Eggless Basbousa
Eggless Basbousa
Delicious Egg-free Semolina Coconut Cake
Eggless Basbousa
Eggless Basbousa
Delicious Egg-free Semolina Coconut Cake
Servings Prep Time
16″ cake 10minutes
Cook Time
30minutes
Servings Prep Time
16″ cake 10minutes
Cook Time
30minutes
Ingredients
Basbousa Cake
  • 1.5cups Fine Semolina
  • 3/4cup Fresh/Desiccated Coconut
  • 1.5tsp Baking Powder + a pinch
  • 1/2cup Sugar
  • 1/3cup Melted Butter
  • 3/4cup Thick Yogurt
Sugar Syrup
  • 3/4cup Sugar
  • 1/3cup Water
  • 1/2tsp Rose Water
  • 1/2tsp Lemon juice
  • 18-20 Almonds
Instructions
  1. As prep-work, blanch the almonds in hot water for 3-4 mins and remove skin, set them aside. If using fresh grated coconut, dry roast it for 3-4 mins and then add.
  2. In a bowl add fine semolina, sugar, baking powder and coconut.
  3. Mix this well and set aside.
  4. In another bowl, add melted butter along with whisked yogurt and a pinch of baking powder.
  5. Whisk well together and set it aside.
  6. Add the wet ingredients to the dry mixture.
  7. Gently fold them together until they are just combined.
  8. Transfer the cake batter to a greased, lined 6 inches square/rectangle baking tray. Pat it evenly on top. Gently cut into desired shape using a sharp knife.
  9. Slowly press a blanched almond on each piece.
  10. Bake this cake in a pre-heated oven at 180°C for 30 mins until it is golden and cooked in the center.
  11. Meanwhile prepare the sugar syrup by adding sugar and water. Mix well until sugar is dissolved, let it come to a boil for 3-4 mins. Add lemon juice and rose water. Remove it from heat. It should be sticky, but not thick.
  12. If required, toast the cake for 2 mins to evenly brown it on top. Remove it from the oven.
  13. While the cake is still hot, cut along the pre-cut lines and quickly pour the prepared sugar syrup on top. Let the cake absorb the syrup and rest for 30-40 mins before it is ready to serve.
  14. Serve with evening coffee/tea. Stays well for over a week in an airtight container in the fridge.