How to make it

  • Prepare syrup ahead of time
  • Boil sugar and water until syrupy and coats back of a spoon.
  • Remove from heat and add flavoring if desired. Cool
  • Syrup recipe may be doubled if you want your cake drenched in syrup !
  • I prefer moist cake and not drenched
  • Meanwhile prepare cake.
  • Into a large mixing bowl, place all cake ingredients.
  • Whisk well to combine smoothly
  • In a large round cake pan ( I use 10 inch pan ) place batter and decorate top with almonds.
  • Bake in a 350F preheat oven until golden and set, anywhere from 30 to 45 minutes.
  • Remove from oven and pour syrup over cake.
  • Let cool completely
  • Note: Semolina flour and coconut flakes ( not shredded coconut ) can be gotton from Mid-East/Indian grocers or even natural food stores.
  • I have frozen these cakes too with sucess.
  • When using the buttermilk use 1 tsp baking soda and 1 tsp baking powder instead of 2 tsp baking powder
  • These also can be baked individually into paper line cupcake/muffin tins
Basbousa on cake plate   Close

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