Basbousa (Semolina Cake)

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Community Member

“This is a surprisingly easy, no-fail recipe. It is also eggless. Don’t let the exotic sounding ingredients, like cardamom, scare you. You can easily swap it with your ground cinnamon. Try it and let me know!”


Easy 👌


1½ cups semolina
½ cup coconut flour
½ cup coconut oil
¼ cup yogurt
1 cup mango purée
¾ cup coconut/palm sugar (adjust as per sweetness of mango)
¼ cup milk
1 tsp ground cardamom
¼ tsp salt
1 tsp baking powder
½ tsp baking soda
¼ cup chopped mixed nuts
1 tbsp coconut flour (for dusting)
½ tsp coconut oil (for greasing)
½ cup light brown sugar
½ cup water
¼ tsp rose water
⅛ tsp saffron
1 tbsp chopped pistachio
1 tbsp sugar coated rose petal


  • whisk
  • large bowl
  • saucepan
  • cake pan
  • parchment paper
  • palette knife
  • offset spatula
  • wire rack
  • pastry brush
  • Step 1/12

    • ½ cup coconut oil
    • ¾ cup coconut/palm sugar (adjust as per sweetness of mango)
    • whisk
    • large bowl

    Whip sugar and coconut oil in a large bowl until sugar melts in the fat.

  • Step 2/12

    • 1½ cups semolina
    • ½ cup coconut flour
    • 1 tsp ground cardamom

    Add semolina, coconut flour, and cardamom.

  • Step 3/12

    • ¼ cup yogurt
    • 1 cup mango purée
    • ¼ cup milk

    Add yogurt, mango purée, and mix. Add warm milk, if necessary to make batter to a dropping consistency. Take care not to make the mixture too liquid-y! Keep aside for 30 mins.

  • Step 4/12

    • ½ cup light brown sugar
    • ½ cup water
    • ¼ tsp rose water
    • ⅛ tsp saffron
    • saucepan

    In the meantime, prepare simple sugar syrup by placing water and sugar in a saucepan and boiling it on stove top over medium-high heat until all of the sugar has dissolved. Add rose water and saffron strands. Allow the syrup come to room temperature before using.

  • Step 5/12

    • 1 tbsp coconut flour (for dusting)
    • ½ tsp coconut oil (for greasing)
    • cake pan
    • parchment paper

    In the last 10 min (out of 30) preheat the oven to 350 degrees F or 180 degrees C. Grease 8-inch cake pan and line with parchment paper. Grease again and lightly dust with flour.

  • Step 6/12

    After 30 min, when semolina soaks into the mixture and blooms, add a splash of warm milk to get the batter to a dropping consistency. Depending on the type of semolina used or the climatic conditions you may need more or less milk. Again, take care not to make the batter runny.

  • Step 7/12

    • ¼ tsp salt
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ¼ cup chopped mixed nuts

    Add salt, baking powder, baking soda, and chopped nuts. Stir in carefully. Do not over-mix at this stage.

  • Step 8/12

    • palette knife
    • offset spatula

    Pour batter into the prepared cake pan and smooth the top with an offset spatula or palette knife

  • Step 9/12

    Bake in the center of the oven for 40-45 min until the tops are lightly browned and the toothpick inserted in the center of the oven comes out clean.

  • Step 10/12

    Remove cake from the oven and leave the cake in the pan for 5 min as-is.

  • Step 11/12

    • wire rack

    After 5 min, carefully invert the cake for cooling onto a wire rack.

  • Step 12/12

    • pastry brush

    Use a clean pastry brush to apply syrup to your warm cake and decorate the top with chopped pistachios or sugared rose petals, if you like

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