Description
A moist, golden semolina cake infused with coconut and topped with pistachios, soaked in a fragrant sugar syrup for the perfect Middle Eastern dessert experience.
Ingredients
Scale
- 1 cup fine semolina
- 1 cup desiccated coconut
- 1 cup plain yogurt
- 3/4 cup granulated sugar
- 1/2 cup melted butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons chopped pistachios
- 1 cup water (for syrup)
- 3/4 cup granulated sugar (for syrup)
- 1 teaspoon lemon juice
- 1 teaspoon rose water or orange blossom water (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 baking pan.
- In a mixing bowl, combine semolina, coconut, yogurt, sugar, melted butter, baking powder, and vanilla extract. Mix well and let rest for 10 minutes.
- Pour the batter into the prepared pan and smooth the top. Score the surface into squares or diamonds and place a pistachio piece in the center of each piece.
- Bake for 30 to 35 minutes or until golden and a toothpick inserted comes out clean.
- While the cake bakes, prepare the syrup by simmering water, sugar, and lemon juice for 10 minutes. Stir in rose water if using.
- Remove the cake from the oven and immediately pour the hot syrup over the warm cake. Let it soak and cool before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Coconut Basbousa, Pistachio, Semolina Cake, Middle Eastern Dessert