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best orange semolina cake

Orange Coconut Basbousa

A delicious twist on the classic soft and fluffy Basbousa cake. It's a little sweet and citrusy, and the perfect dessert with coffee or tea.
5 from 8 Ratings
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Egyptian, Lebanese, Middle Eastern, Palestinian
Servings 16 pieces
Calories 465 kcal

Ingredients
  

Basbousa:

  • 2 cups coarse semolina
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup coconut powder unsweetened
  • ½ cup granulated sugar
  • 1 cup plain yogurt
  • 2 large eggs
  • ⅓ cup milk
  • ⅓ cup freshly squeezed orange juice roughly 2-3 oranges
  • 3 tablespoons orange zest
  • ½ cup neutral oil
  • ½ cup unsalted butter 1 stick, melted
  • 1 teaspoon orange blossom water
  • 3 tablespoons tahini for brushing the pan

Orange Simple Syrup:

  • 3 cups granulated sugar
  • 2 cups water
  • ½ cup freshly squeezed orange juice roughly 4-5 oranges
  • 2 tablespoons orange zest
  • ½ teaspoon orange blossom

Instructions
 

Prepare the sugar syrup:

  • The sugar syrup needs to be warm (not piping hot) when poured.
  • To a pot, add the granulated sugar and orange zest. Massage the zest and the sugar together to release the oils.
  • Add the water and orange juice and mix. Let it heat on medium high heat until it starts bubbling, about 5-8 minutes, then reduce the heat to medium and let it simmer for another 5-10 minutes.
  • Drizzle in the orange blossom water and set aside.

To make the basbousa:

  • Preheat oven to 350 °F.
  • Mix flour, semolina, coconut powder, salt, baking powder, and set aside.
  • In another bowl combine the sugar and the orange zest. Massage the zest with the sugar using your fingers for 1 minute to release the oils in the zest.
  • Add the eggs, milk, orange juice, oil, orange blossom water, melted butter, and yogurt.
  • Whisk together well until no longer lumpy.
  • Add the wet ingredients on top of the dry mixture and fold until combined.
  • Add the tahini to your 9×13 tray and brush it evenly, making sure to get to the corners.
  • Pour the basbousa batter and smooth the top.
  • Bake at 350 °F for 25-35 minutes or until a toothpick comes out clean.
  • Once out the oven, immediately pour simple syrup on top(I used the whole amount of syrup). Make sure the syrup is warm.
  • Let it cool completely at room temperature, about 2-3 hours, covered so it doesn't dry out.
  • When it's time to cut, use a sharp knife, and wipe the knife after each cut in order not to ruin the shape. Make sure to cut carefully.

Notes

  • Massage the zest with the sugars in every stage before adding the remaining ingredients. this releases the oils in the zest and gives the best flavor.
  • You can use store bought orange juice but keep in mind most have added sugar and will add a tad bit more sweetness. Fresh oranges have a slight tartness to them that tastes lovely with the cake.
  • Pour the warm syrup onto the cake when it comes out of the oven and let it sit covered for 2-3 hours so it fully absorbs the syrup and softens. 

Nutrition

Calories: 465kcalCarbohydrates: 70gProtein: 6gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 38mgSodium: 149mgPotassium: 161mgFiber: 2gSugar: 46gVitamin A: 266IUVitamin C: 9mgCalcium: 75mgIron: 2mg
Keyword Basbousa, Middle Eastern Dessert, orange basbousa, orange syrup
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