About the Recipe
My favourite part of making this cake, apart from eating it of course, is the drizzling of the sugar syrup when the cake is fresh out the oven. The smell that wafts through the house is divine. Since the cake is still warm, it soaks up all the syrup making it moist & definitely more delicious!
Ingredients
Ingredients for the cake
1 & 1/4 cup coarse semolina
1/4 cup desiccated coconut
1/4 cup white sugar
1 tsp baking powder
¼ tsp salt
¼ cup melted ghee (or you can use butter)
¾ cup yogurt
Butter for greasing the baking pan
Ingredients for the sugar syrup
1/4 cup sugar
1/4 cup water
2 tsp rose water
Preparation
Preheat the oven to 170ºC fan. In a large bowl, combine the semolina, desiccated coconut, sugar, baking powder & salt.
Add the melted ghee into the bowl and stir to form a thick batter. Add in the yogurt and fold to combine.
Grease a 10-inch pan (I used an oblong loaf pan) with butter and pour the prepared basbousa batter. Bake in the preheated oven for 25-30 minutes or until tops are golden brown.
While the cake is baking, prepare the sugar syrup by combining the sugar syrup ingredients in a saucepan and bringing to a boil. Once the cake is baked, allow to cool for 5 minutes then drizzle with the sugar syrup whilst in the loaf pan. Set aside to cool slightly then transfer to a plate and it’s ready to serve.
You can eat the cake on its own but I like to have mine with a little Greek yogurt on the side to cut out the sweetness of the cake. My kids prefer vanilla ice-cream!