Coconut Semolina Cake (Basbousa)
Introduction
Coconut Semolina Cake, also known as Basbousa, is a delightful Middle Eastern dessert. It is moist, sweet, and has a wonderful coconut flavor. This cake is easy to make and perfect for any occasion, whether it’s a special celebration or just a treat for yourself.
Why Make This Recipe
This recipe is great because it requires simple ingredients and is quick to prepare. Basbousa is not only delicious but also brings a taste of Middle Eastern culture to your home. The combination of semolina and coconut gives it a unique texture that everyone will love. Plus, it’s a wonderful dessert to share with family and friends.
How to Make Coconut Semolina Cake
Making Coconut Semolina Cake is simple and fun! Follow these steps for a delightful treat.
Ingredients:
- 1 cup semolina
- 1/2 cup desiccated coconut
- 1/2 cup plain yogurt
- 1/3 cup honey or maple syrup
- 1/4 cup melted butter or coconut oil
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Blanched almonds (for decoration)
Directions:
- Preheat your oven to 180°C (350°F) and lightly grease a small square or round baking dish.
- In a mixing bowl, combine the semolina, coconut, yogurt, honey (or maple syrup), melted butter (or coconut oil), baking powder, and vanilla. Mix until smooth.
- Pour the mixture into the prepared dish and even out the surface with a spatula.
- Score the batter into squares or diamonds, and gently press a blanched almond into the center of each piece.
- Bake for 25–30 minutes, or until the top is golden and firm to the touch.
- Let the cake cool slightly. For extra sweetness, drizzle with a little warm honey just before serving.
How to Serve Coconut Semolina Cake
You can serve Coconut Semolina Cake warm or at room temperature. It pairs wonderfully with a cup of tea or coffee. Feel free to add a scoop of vanilla ice cream or a dollop of whipped cream on the side for an extra treat!
How to Store Coconut Semolina Cake
To store leftover Coconut Semolina Cake, keep it in an airtight container at room temperature for up to three days. You can also refrigerate it for up to a week. Just remember to let it come to room temperature before serving again.
Tips to Make Coconut Semolina Cake
- Make sure to mix the batter well to achieve a smooth texture.
- For a more intense coconut flavor, use fresh coconut instead of desiccated.
- If you like a sweeter cake, feel free to add more honey or syrup to the batter.
Variation
You can experiment with this recipe by adding ingredients like chopped nuts, dried fruits, or flavored extracts such as almond or lemon. These variations can give your Basbousa a unique twist!
FAQs
1. Can I use a different sweetener instead of honey or maple syrup?
Yes, you can use sugar or another sweetener of your choice. Just adjust the amount to taste.
2. Can I use regular flour instead of semolina?
Semolina gives this cake its unique texture, but if you need to substitute, you can use a finely ground flour. The taste will be different.
3. Is this cake suitable for gluten-free diets?
If you use gluten-free semolina or a gluten-free flour blend, this cake can be gluten-free. Always check labels to be sure.
Enjoy making and sharing this delightful Coconut Semolina Cake (Basbousa)!
