Basbousa (Eggless Arabic Cake)

Basbousa is a traditional Middle Eastern sweet cake. It is made with semolina and coconut, baked and then drenched in sugar syrup containing rose water or orange flower water. It’s very easy to make and super delicious. Basbousa squares are perfect with coffee or tea.
  • Passive
    45 minutes
  • Prep
    10 minutes
  • Cook
    30 minutes
  • Servings
    24 Pc.


For the Syrup: -
  • 1/2 cup Water
  • 1 cup sugar
  • 1/2 tbsp Lemon juice
  • 1 tbsp Rose water (or Orange flower water)
For the Cake: -
  • 1/2 cup sugar
  • 1/2 cup Butter (unsalted)
  • 1 1/2 cup Milk
  • 2 cup Fine Semolina (rava)
  • 1 cup Desiccated coconut (unsweet)
  • 2 tsp Baking powder
  • 12 Almonds (cut into half)


Prepare the Sugar Syrup: -
  • 1 Mix water, lemon juice and sugar together. Bring it to a boil. Remove from flame. Add the rose water. Let it cool to room temperature.
Prepare the Cake: -
  • 2 Beat butter and sugar. Add milk.
  • 3 Mix in the semolina, salt and baking powder. Mix well. Then, add the desiccated coconut.
  • 4 Mix well till you get a thick cake mixture.
  • 5 Line a 11 X 7-inch baking pan with parchment paper. Pour the batter. Using a knife, mark 24 square pieces as shown. Place half almond each as seen. Leave batter aside for 15 minutes. Preheat oven at 375 deg f (190 deg C).
  • 6 Bake for 30 minutes. Then turn on top heat of oven(broil) for 1-2 minutes till you get a nice golden brown color on the top of the cake. Remove from oven. Using a knife, cut along the lines marked. (Gently)
  • 7 Pour the sugar syrup all over the cake.
  • 8 Let the cake get soaked in syrup for at least 30 minutes.
  • 9 Take out the pieces carefully.
  • 10 Serve and enjoy!!!

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