Basbousa is a beloved Middle Eastern dessert made with semolina flour and soaked in a fragrant sugar syrup. This soft and tender cake has a rich, slightly nutty texture and a hint of citrus, making it irresistibly moist and flavourful.

Ingredients

For the Syrup:

• 2 cups granulated sugar
• 2 cups water
• Juice of ½ a lemon

For the Cake:

• 3 large Jenan eggs, at room temperature
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup Jenan cooking oil
• 1 cup plain yogurt
• 1¼ cups Sona semolina flour
• 1 cup Jenan all-purpose flour
• 2¼ teaspoons baking powder
• ¼ teaspoon salt

Optional Toppings:

• ½ cup desiccated coconut (unsweetened)
• ¼ cup ground pistachios

Directions

1. Combine sugar and water in a saucepan over medium-high heat, combine sugar and water. Bring to a boil, then reduce heat to medium and let it simmer for 15 minutes. Remove from heat, stir in lemon juice, and allow to cool completely.
2. Set the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
3. In a large bowl, beat eggs and sugar using an electric mixer or whisk until light and fluffy (about 5 minutes). Mix in vanilla extract, vegetable oil, and yogurt.
4. Add semolina flour, all-purpose flour, baking powder, and salt. Mix until just combined.
5. Pour the batter into the prepared pan, smooth the top, and tap the pan on the counter to release any air bubbles. Bake for 30 minutes, or until a toothpick inserted in the centre comes out clean.
6. Let the cake cool for 5 minutes. Slice into 12 squares while still in the pan, then pour the cooled syrup evenly over the cake using a ladle. Allow it to absorb the syrup at room temperature for 1-2 hours.
7. Sprinkle with desiccated coconut and ground pistachios if desired. Serve warm or at room temperature.