RECIPES / MAIN
بسبوسة بالزيت
Basbousa
A soft, golden semolina cake soaked in fragrant syrup and crowned with almonds—a favourite at every Syrian gathering. Made with Al-Khair Sunflower Oil for a light, tender crumb.
SERVE
12
PREPARATION
30MIN
BAKING
35min
Ingredients
For the syrup
- 1½ cups sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 teaspoon orange blossom water
For the Cake
- 2 cups coarse semolina
- ¾ cup sugar
- ½ cup desiccated coconut
- 1 teaspoon baking powder
- A pinch of salt
- 1 cup plain yogurt
- ½ cup Al-Khair Sunflower Oil
- 1 teaspoon vanilla extract
- 1 tablespoon tahini, for the tin
To Decorate
Whole blanched almonds
Method
1- Take the syrup first. Simmer the sugar and water for 8–10 minutes, until slightly thickened. Stir in the lemon juice and orange blossom water, then leave to cool completely.
2-Mix the batter. In a bowl, combine the semolina, sugar, coconut, baking powder and salt. Add the yogurt, sunflower oil and vanilla, and mix until evenly moistened. Leave to rest for 15 minutes.
3-Prepare the tin. Heat the oven to 180°C. Brush a 28 cm round tin with the tahini.
4-Shape and decorate. Spread the batter evenly into the tin and smooth the top with wet hands. Score it into diamonds with a knife and press an almond into the centre of each one. Bake.
5-Bake for 30–35 minutes, until deep golden. For a richer colour, place it under the grill for the last 1–2 minutes.
6-Soak. As soon as the cake comes out of the oven, pour the cooled syrup slowly over the top. Leave for at least 1 hour so it absorbs fully.
7-Serve. Cut along the scored lines and serve at room temperature.
Kitchen tip: Always pour cool syrup over the hot cake (never both hot), so the basbousa stays moist without turning soggy.
