Basbousa (Semolina Cake)

Step 1/12

• ¼ cup coconut oil
• ⅜ 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

• ¾ cups semolina
• ¼ cup coconut flour
• ½ tsp ground cardamom

Add semolina, coconut flour, and cardamom.

Step 3/12

• ⅛ cup yogurt
• ½ cup mango purée
• ⅛ 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

• ¼ cup light brown sugar
• ¼ cup water
• ⅛ 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

• ½ tbsp coconut flour (for dusting)
• ¼ 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

• ⅛ tsp salt
• ½ tsp baking powder
• ¼ tsp baking soda
• ⅛ 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

Enjoy your meal!