Description
This Coconut Basbousa with Pistachio is a delightful Middle Eastern semolina cake soaked in fragrant syrup, featuring the tropical flavor of coconut and the rich crunch of pistachios. It’s a moist, sweet treat perfect for sharing or enjoying as a special dessert.
Ingredients
Scale
Basbousa Cake
- 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
Syrup
- 1 cup water
- 3/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon rose water or orange blossom water (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan thoroughly to prevent sticking and ensure even baking.
- Make the Batter: In a large mixing bowl, combine the fine semolina, desiccated coconut, plain yogurt, sugar, melted butter, baking powder, and vanilla extract. Stir well until all ingredients form a consistent batter. Let it rest for 10 minutes to allow the semolina to absorb moisture and thicken the batter.
- Pour and Score Batter: Pour the batter into the greased baking pan and smooth the surface with a spatula. Using a knife, score the batter into squares or diamond shapes to make cutting easier after baking. Place a piece of chopped pistachio in the center of each scored square or diamond for garnishing and added texture.
- Bake the Basbousa: Bake the tray in the preheated oven for 30 to 35 minutes, or until the surface turns a beautiful golden color and a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Prepare the Syrup: While the cake is baking, combine water, sugar, and lemon juice in a saucepan and bring to a gentle simmer. Let it simmer for about 10 minutes to thicken slightly and develop sweetness. Stir in rose water or orange blossom water if using, which adds a lovely floral aroma.
- Add Syrup and Cool: When the cake is done baking, remove it from the oven and immediately pour the hot syrup evenly over the warm basbousa. Allow the syrup to soak into the cake thoroughly. Let the cake cool completely before cutting along the scored lines and serving.
Notes
- Letting the batter rest before baking helps the semolina absorb moisture for a tender texture.
- Scoring the batter prior to baking ensures clean, even slices once baked.
- Pour hot syrup over warm cake to maximize absorption and retain moisture.
- Rose water or orange blossom water is optional but highly recommended for authentic flavor.
- Store leftovers covered at room temperature for up to 3 days or refrigerated for up to a week.
