Name: Basbousa-Eggfree
Prep time: 30 min
Cook time: 40 min
Yield: 6 Servings
Cuisine: Egyptian
Ingredients: Semolina: 2 cups; Sugar: 1/2 cup; Baking Powder: 3/4 tsp; Ccoconut: 1/2 cup; Milk: 3/4 cup; Butter: 3/4 cup-1 tbsp; Salt: 1/4tsp; Vanilla extract: Few drops; Blanched almonds: Few; Sugar: 1 cup; Water: 1/2 cup; Lemon juice: 1tsp; Rose essence: 1/4 tsp

Ingredients

FOR THE CAKE

2 cups Semolina

1/2 cup Sugar

3/4 tsp Baking Powder

1/2 cup Ccoconut

3/4 cup Milk

3/4 cup-1 tbsp Butter

1/4tsp Salt

Few drops Vanilla extract

Few Blanched almonds

FOR THE SUGAR SYRUP

1 cup Sugar

1/2 cup Water

1tsp Lemon juice

1/4 tsp Rose essence

Directions

Today is the second day of this Mega marathon where we will be baking bakes from around the world in the alphabetical order and today for the alphabet B, from my kitchen is a baked dessert from Egypt called Basbousa. It is a soft moist cake made with semolina and coconut and is mildly sweetened. I had bookmarked the eggless version of this cake from Sapana’s blog and we all loved it.This semolina cake was very easy to put together and bake and the result was just amazing.

Steps

1 Done	FOR THE SUGAR SYRUP Heat water and sugar in a pan. Boil them till the sugar dissolves completely and it starts to boil. Add lemon juice and mix well. Keep aside.
2 Done 30 mins	FOR THE CAKE Mix semolina, baking powder, coconut, sugar and salt in a bowl
3 Done	To this add the melted butter and milk and stir well to get a thick batter which is not too dry
4 Done	Grease a 6" cake tin. Line it with parchment paper and grease the paper too. Now pour the batter into it. Level it with a flat ladle and let the batter rest in the refrigerator for 20 mins
5 Done	PREHEAT THE OVEN TO 180C Now remove the tin, cut the cake into diamonds, place an almond into each square and bake in the preheated oven at 180C for 20 mins
6 Done	Now take out the cake, make the cuts again on the already cut cake, place it back in the oven and bake for another 20 mins till it starts to brown a little on the sides
7 Done	When the cake is done, remove it from the oven, pour the sugar syrup on it and let it soak for an hour
8 Done	Cut the pieces and serve and you can refrigerate and eat it the next day too

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15 Comments Hide Comments

Love this basbousa and that is great looking one. Love the texture you have got. The best part is seeing the cake soak up the sugar syrup 🙂

I have never tasted this one but going by the ingredients, it looks yum.The pic with the nuts looks inviting..

That’s a very pretty looking cake with those almonds on top. Yummy!!

Stunning combo of sooji and coconut. This has been forever on my to-do list but since I had decided to bake yeast based bakes this month, I had to put it in the back burner.

I love this cake and I can see that you have done a super job with it. The almonds , the sugar syrup, coconut …and of course semolina make this quite like an Indian sweet.absolutely delicious.

This looks so tempting. ‘Soaked in sugar syrup’ is one of my favorite phrases. Yumm…have to try this asap!

Yummu yummy dish and same pinch!! It is indeed and easy and awesome bake from Egypt!!

What a stunning cake Veena, so sad I missed this out..:(..and yes it was on my list to make as well. I will have to make it sometime soon..

eye pleasing color…the cake looks easy the way you have explained, but it has many stages so i am sure it is a bakers test which you have passed with distinction 🙂

I like your version. It’s amazing how one recipe has so many versions right. Moist & delicious Basbousa!

That looks super delicious. Love the egg free version.

Wish i get few slices rite from your lappy screen, am in love with this egg free basbousa, beautifully baked basbousa.

I had made Basbousa free days back and just loved it. Yours look so good to resist

super egg free basbousa… Loved the texture.

The cake looks super delicious and absolutely stunning. Thanks for the mention dear.

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Veena