Egyptian Basbousa with Orange and Coconut
Basbousa is the Egyptian dessert that steals hearts with every bite. Picture a moist semolina cake, fragrant with orange and coconut, soaked in a citrus syrup. This cake, found on every festive table in Cairo, is made with simple ingredients but plenty of love. You'll adore its citrus aroma, a lovely change from the classic rosewater version. Perfect with a glass of mint tea, it will delight your guests and transport you straight to Egypt. Treat yourself to this sunny sweetness – it's pure bliss!
Ingredients
- Fine semolina200 g
- Desiccated coconut50 g
- Plain yogurt150 g
- Caster sugar100 g
- Vegetable oil80 ml
- Baking powder1 sachet (11 g)
- Untreated orange zest1 orange
- Fresh orange juice100 ml
- Flaked almonds30 g
- Orange syrup (water, sugar, orange juice)200 ml water + 150 g sugar + 50 ml orange juice
Instructions
- 1
Preheat the oven to 180°C and lightly grease a 20 cm square tin.
- 2
In a bowl, mix the semolina, coconut, sugar, baking powder and orange zest. Add the yogurt and oil, then stir until you have a smooth batter. Leave to rest for 10 minutes.
- 3
Spread the batter into the tin, smooth the surface and scatter over the flaked almonds. Bake for 25-30 minutes, until the basbousa is golden.
- 4
Meanwhile, make the syrup: in a saucepan, bring the water, sugar and orange juice to the boil. Boil for 5 minutes, then remove from the heat.
- 5
As soon as it comes out of the oven, pour the hot syrup over the hot basbousa. Leave to absorb and cool completely before cutting into squares.
- 6
Decorate with a few strips of orange zest and serve at room temperature.
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