Basbousa

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 50mins
  • Serves icon
    Serves
    15
  • Calories icon
    Calories
    374
based on 2 ratings

Basbousa is a traditional Middle Eastern semolina, coconut and yoghurt cake, soaked in orange or rose flavoured water or sweet syrup and topped with almonds and then cut in diamond shapes. To make this cake, we used a coarse semolina and a full fat Greek yoghurt.

recipe updated May 14, 2025

Ingredients

  • Sugar icon
    Sugar
    300 g
  • Water icon
    Water
    180 g
  • Lemon juice icon
    Lemon juice
    1 teaspoon
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Honey icon
    Honey
    3 tablespoons
  • Orange blossom water icon
    Orange blossom water
    2 tablespoons
  • Coarse semolina icon
    Coarse semolina
    510 g
  • Unsweetened shredded coconut icon
    Unsweetened shredded coconut
    40 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Baking soda icon
    Baking soda
    1 teaspoon
  • Butter icon
    Butter
    250 g
  • Greek yogurt icon
    Greek yogurt
    250 g
  • Whole milk icon
    Whole milk
    235 g
  • Tahini icon
    Tahini
    1 tablespoon
  • Almonds icon
    Almonds
    15

Tools

  • kCook icon Oven
  • kCook icon Microwave
  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Saucepan - medium
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Small bowl
  • kCook icon Round pan - 23cm (9")

Step preview

  1. Add sugar, water, lemon juice, vanilla extract, honey and orange blossom water to a clean saucepan
  2. Heat until boiling then reduce heat - 1 min, medium-high heat
  3. Simmer until thickened while stirring occasionally - 10 min, medium heat
  4. Remove from the heat
  5. Let cool
  6. Attach K Beater
  7. Add coarse semolina, unsweetened shredded coconut, sugar, baking powder and baking soda to the Kenwood Bowl
  8. Mix with splashguard fitted until well combined - 30 sec, Speed Min
  9. Add butter to a clean small bowl
  10. Microwave in microwave until melted
  11. Add honey to the small bowl
  12. Stir until combined
  13. Transfer content of small bowl to Kenwood Bowl
  14. Add greek yogurt and whole milk to the Kenwood Bowl
  15. Mix with splashguard fitted - 2 min, Speed Min
  16. Let rest - 20 min
  17. Pre-heat oven - 200°C
  18. Grease a clean round pan with tahini
  19. Pour batter into round pan
  20. Spread evenly
  21. Using a sharp knife, score a diamond pattern in the batter
  22. Top with almonds
  23. Bake until golden brown - 45 min, 200°C
  24. Remove from oven
  25. Transfer syrup to cake
  26. Cover with kitchen towel
  27. Let rest - 30 min
  28. Serve
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