Basbousa
Basbousa is found across the Middle East and North Africa, but Egypt's version is especially loved for its coconut and almond topping.
A soft, syrup-soaked Egyptian semolina cake, often studded with almonds and infused with coconut — dense, sweet and served in diamond-cut slices.
Ingredients
Method
Combine semolina, coconut, sugar, yoghurt and melted butter into a thick batter.
Pour into a greased tray and cut into diamonds before baking.
Bake at 180C for 30-35 minutes until golden.
Pour cooled sugar syrup evenly over the hot cake immediately after baking.
Always pour cold syrup over a hot cake, or hot syrup over a cooled cake — matching temperatures prevents the cake becoming soggy.
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