Eggless Basbousa (Coconut Semolina Cake)

Eggless Basbousa or Coconut Semolina Cake is a middle eastern dessert where semolina, coconut and yogurt get baked with butter and nuts. It soaks for two hours in an orange flavored sugar syrup, served with coffee or tea and enjoyed over stories and laughter.

Life is so interesting. Every week teaches us something so new.

Event#1: At my work there is a lady. We work very close with her team. But she always tries to control my project and my work even if I don’t report to her. Last week we had an open fight where I said I have no intention to listen to her ‘shitty stories’. Later that week she was again trying to control me when I told my boss – either she stops doing that or I am quitting the team.

There are many who advised me to change my job but I never felt changing job solves everything. Problems are everywhere and anywhere – what’s the guarantee that there will be no Kara (I made up a name) in the next company.

Event # 2: My mother in law’s 70^th birthday was scheduled on Jan 23^rd. I prepared some cupcakes and preparing myself to go out for 2 days. Then weather.com predicted the snowstorm and she cancelled the party at last moment. Now people who know me, know that I am not a last minute person. I work on plans and routines. Any last minute changes agitate me even if it’s a natural calamity. But again life if filled with surprises and events like this. I need to learn to live with it.

It did not snow much in Boston but it was a cozy snow day. So I decided to bake an eggless semolina coconut cake on Saturday. Sunday was gorgeous and sunny so we decided to go to shopping for antique props, linens and Indian groceries (Which I go once in 2-3 months)

[clickToTweet tweet=”#classic #dessert from #MiddleEast :#basbousa : #eggless #coconut #semolina #CaKe” quote=”‘A party without cake is just a meeting’ – Julia Child” theme=”style4″]

This semolina cake is adapted from Faith’s edible mosaic.

When I decided to bake this cake, I asked Jehanne, the baking expert if I can replace milk (used in Faith’s original recipe) with yogurt. When she nodded yes, I texted Faith over Facebook Messenger and asked if I can replace milk with yogurt. She replied me back

Hello, sweets! If you want to use yogurt instead of milk, I would thin the yogurt out with a little splash of milk (so it has the consistency of creamy milk, not as thick as yogurt); and then use the same amount of thinned yogurt that the recipe calls for milk (1 1/2 cups).

Also, yogurt will add a touch of acid that isn’t present in milk, so I would also add a pinch of baking soda to counteract this to make sure it rises properly.

Since the yogurt will add a bit of tang to the cake, I would normally suggest adding a touch more sugar to the batter, but in this case (because the cake is doused with Sugar Syrup after cooking), I think it will be plenty sweet enough even with using yogurt instead of milk, so I don’t suggest adding additional sugar to the batter.

I am so excited to see how you like this recipe – please let me know how it goes! Hope you enjoy it!

You can find the original recipe from Faith’s book an edible mosaic.

I strongly vouch for this book because the book has so many amazing recipes, which I personally tried and loved.

Here is Faith’s Gluten-Free Coconut Almond Flour Cake.

Recipe for Eggless Basbousa (Coconut Semolina Cake)

Scented Sugar Syrup

1 cup granulated sugar

1/2 cup water

Juice of 1 lemon

1/2 tablespoon orange blossom water (rose water can be used as a replacement)

1. In a saucepan, over medium-high heat, heat sugar and water. Bring to a boil, and then reduce the temperature to medium-low. Boil it for 4 to 5 minutes, or until it starts to thicken.
2. Take it aside. Add orange blossom water and give a gentle stir to mix it well. Take it aside and cool it completely before using.

Coconut Semolina Cake

1 tablespoon tahini, to grease the baking pan

2 cups fine semolina flour

2 teaspoons baking powder

1 cup desiccated, unsweetened coconut

½ cup sugar

1 cup plain greek yogurt

1/2 cup whole milk

½ cup unsalted butter, room temperature

1 1/2 tablespoons blanched almonds

1 1/2 tablespoons chopped pistachio

1 cup fresh strawberries, quartered(for serving)

1 teaspoon honey(for serving)

1. Set the oven to 375˚F (190˚C); brush the tahini on the inside of a baking pan.
2. Whisk together the semolina, baking powder, coconut and sugar in a large bowl.
3. In a bowl whisk together milk, yogurt and a pinch of baking powder until thoroughly combined.
4. Stir in the butter, almonds, chopped pistachio until combined.
5. Transfer the batter to the prepared pan and spread it out evenly; Press it to settle inside the cake pan. Let it sit for 10 minutes.
6. Score the batter into 1-inch square or diamond shapes with a sharp knife, periodically dipping the knife in hot water and drying it off before continuing to score the batter.
7. Bake until the sides and top are golden brown, about 30 minutes. Broil the cake for 1 to 2 minutes for the golden color on the top.
8. Once out of the oven, cut the cake along the lines you scored. Slowly pour the cooled syrup onto the hot cake. Let the cake sit at room temperature 2 hours to absorb the syrup before serving. Serve with fresh strawberries and honey drizzled on top.

[clickToTweet tweet=”#classic #dessert from #MiddleEast :#basbousa : #eggless #coconut #semolina #CaKe” quote=”Basbousa is the best enjoyed with friends and loved ones over a cup of tea and some laughter…” theme=”style4″]