Basbousa without semolina is the answer when you want this classic syrup cake but have no semolina in the kitchen. All-purpose flour and desiccated coconut give a soft, slightly grainy crumb that soaks up syrup just like the original. As a result, most people cannot tell the difference.
In addition, below you will find the recipe, the best semolina substitutes and fixes for dense, dry or soggy cake.
Basbousa Without Semolina at a Glance
- Prep time: 15 minutes
- Bake time: 30–35 minutes
- Soaking time: 30 minutes
- Pan: 23 × 33 cm (9 × 13-inch)
Ingredients
Cake
- 250 g (2 cups) all-purpose flour
- 100 g (1¼ cups) desiccated coconut
- 150 g (¾ cup) sugar
- 2 teaspoons baking powder
- 250 g (1 cup) plain yogurt
- 120 ml (½ cup) vegetable oil or melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- Blanched almonds, to decorate
Syrup
- 300 g (1½ cups) sugar
- 250 ml (1 cup) water
- 1 teaspoon lemon juice
- 1 tablespoon orange blossom water
How to Make Basbousa Without Semolina
- Make the syrup. First, boil the sugar and water for 8 minutes. Then add the lemon juice and orange blossom water, and let it cool.
- Mix the dry ingredients. Next, heat the oven to 180°C (350°F) and whisk the flour, coconut, sugar and baking powder.
- Add the wet ingredients. After that, stir in the yogurt, oil, eggs and vanilla just until smooth.
- Spread. Then spread the batter in the greased pan, score it into squares, and press an almond onto each one.
- Bake. Now bake for 30–35 minutes, until golden. In addition, turn on the top heat for 2 minutes for extra color.
- Soak. Finally, pour the cold syrup over the hot cake and let it rest for 30 minutes before cutting.
The Best Semolina Substitutes for Basbousa
- Flour and coconut: the closest texture; for this reason, it is used in this recipe.
- Fine breadcrumbs: for example, replace up to half the flour for a grainier crumb.
- Ground almonds: alternatively, replace a quarter of the flour for a richer, moister cake.
- Fine cornmeal: gives a similar grain; however, the flavor is slightly stronger.
Basbousa Without Semolina: Common Problems and Fixes
Why is my cake dense?
Cause: In most cases, this happens because the batter was overmixed, so the gluten in the flour developed.
Fix: Therefore, stir only until the flour disappears. In addition, check that your baking powder is fresh.
Why is it dry?
Cause: This happens because there was too little syrup, or the cake was overbaked.
Fix: First, use all the syrup. Then take the cake out when it is just golden. Our guide to dry basbousa explains more.
Why is it soggy?
Cause: This happens because hot syrup went over a hot cake.
Fix: Therefore, always pour cold syrup over the hot cake, so it absorbs evenly.
Tips for Soft Basbousa Without Semolina
- First, use full-fat yogurt, because it keeps the crumb tender.
- Also, toast the coconut lightly for a nuttier taste.
- Finally, rest the batter for 10 minutes before baking, so the coconut softens.
Related Syrup Cakes
- For the classic semolina version, try our namoura recipe.
- Also, for a creamy layer, add homemade ashta in the middle.
Storage Tips
In general, keep the cake covered at room temperature for 2 days or in the fridge for up to 5 days. Meanwhile, you can freeze the pieces for 1 month.
The Story Behind It
Basbousa is a semolina syrup cake from Egypt. Over time, home bakers adapted it to the flour they had. You can read more about basbousa on Wikipedia.
Basbousa Without Semolina FAQ
Can I make it without coconut?
Yes. Replace the coconut with ground almonds or more flour, although the crumb will be finer.
Can I make it without eggs?
Yes. In that case, add 60 g (¼ cup) more yogurt instead.
Does it taste like regular basbousa?
Very close. However, the texture is slightly softer and more cake-like.
Ready for your next bake? If you enjoyed this basbousa without semolina, take a look at our digital cookbook: 31 sweet recipes from the Middle East and the West, written in the same step-by-step style.
