Algerian Coconut Basboussa with Floral Syrup
Experience the delightful flavors of the Arab world with this Algerian Coconut Basboussa, a sumptuous semolina cake that embodies the essence of indulgence. Unlike many other regional variations, this rendition boasts a soft, cake-like texture enhanced by the natural sweetness of coconut. With its warm, inviting aroma and rich flavor, it’s a beloved treat often enjoyed during Ramadan or with a cup of coffee or tea. The addition of fragrant orange flower water elevates the syrup to a whole new level, allowing each square to soak in the sweet liquid for irresistible moistness and depth of flavor. Your guests will be enchanted by this golden sponge, delicately scored and topped with blanched almonds, making it a stunning centerpiece for any gathering.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
coarse semolina
1 1/2 cups (Measure and set aside.)
plain flour
1 cup (Measure and sift to remove lumps.)
baking powder
2 teaspoons (Measure and mix with flour.)
unsweetened dried shredded coconut
3/4 cup (Measure and set aside.)
granulated sugar
1/4 cup for batter; 3 cups for syrup (Measure and separate for batter and syrup.)
sunflower oil
1 cup (Measure and set aside.)
lemon zest
1 lemon's zest (Finely grate the lemon.)
yogurt
1 cup (Measure and set aside.)
eggs
4 (Crack and beat lightly.)
vanilla flavoring
2 teaspoons (Measure and set aside.)
water
3 cups for syrup (Measure and set aside.)
orange flower water
1 tablespoon (adjust to taste) (Measure and set aside.)
lemon juice
1 teaspoon (Squeeze fresh lemon.)
blanched whole almonds
as needed for decoration (Prepare and set aside.)
Instructions
1
Preheat your oven to 180°C (350°F). Generously grease a large baking dish (approximately 11" x 7").
2
In a saucepan, combine 3 cups of granulated sugar and 3 cups of water. Bring the mixture to a boil, then reduce the heat and let it simmer. Continue simmering until it reaches a pale golden color, around 15-20 minutes. Once ready, remove from the heat and stir in the lemon juice and orange flower water. Set the syrup aside to cool; you can refrigerate it until it's needed.
3
In a large mixing bowl, whisk together the sunflower oil, yogurt, eggs, lemon zest, and vanilla flavoring until the mixture is creamy and well combined.
4
Gradually add the dry ingredients (coarse semolina, plain flour, baking powder, shredded coconut, and sugar) into the wet mixture. Stir to form a smooth batter.
5
Pour the batter into the prepared baking dish, using the back of a spoon to spread and level it evenly.
6
Using a sharp knife, score the surface into equal-sized squares or diamonds to help with portioning after baking. Place a blanched almond in the center of each piece.
7
Bake in the preheated oven for 30-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8
Once baked, remove from the oven and immediately cut through the scored lines. Pour the cooled syrup generously over the top of the warm basboussa, allowing it to soak in for at least 2 hours before serving. The longer it sits, the more flavorful it becomes. Serve at room temperature and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Algerian Coconut Basboussa?
It is a traditional Algerian semolina cake known for its soft, cake-like texture, coconut flavor, and a drenching of fragrant floral syrup.
What is the primary base of the cake?
The primary base of the cake is coarse semolina combined with plain flour.
What makes this version different from other Basboussa recipes?
This version features shredded coconut in the batter and is specifically styled as an Algerian rendition with a lighter, more cake-like consistency.
How do you prepare the syrup?
The syrup is made by simmering sugar and water for 15-20 minutes until pale golden, then adding lemon juice and orange flower water.
Should the syrup be hot or cold when applied?
The syrup should be cooled or refrigerated and then poured over the basboussa immediately after it comes out of the oven.
What temperature should the oven be set to?
The oven should be preheated to 180 degrees Celsius or 350 degrees Fahrenheit.
What size baking dish is recommended?
A large baking dish approximately 11 inches by 7 inches is recommended for this recipe.
Which oil is best for this recipe?
Sunflower oil is used in this recipe for its neutral flavor and light texture.
What gives the syrup its floral scent?
The addition of orange flower water provides the syrup with its characteristic floral aroma.
Why is yogurt used in the batter?
Yogurt is added to create a creamy mixture and ensure the final cake is moist and soft.
What type of coconut should I use?
The recipe calls for unsweetened dried shredded coconut.
How many eggs are required for the batter?
The recipe requires 4 eggs, which should be cracked and beaten lightly before mixing.
What is the purpose of scoring the batter before baking?
Scoring the surface into squares or diamonds helps with portioning and allows the syrup to soak in more effectively.
What is used to garnish the Basboussa?
A blanched whole almond is placed in the center of each scored piece before the cake goes into the oven.
How long does the cake need to bake?
The cake typically takes 30 to 40 minutes to bake until the top is golden.
How do I know when the Basboussa is fully cooked?
The cake is done when the top is golden and a toothpick inserted into the center comes out clean.
How long should the cake soak in the syrup?
It should soak for at least 2 hours before serving to allow the flavors to develop and the moisture to be fully absorbed.
Can I serve it warm?
While it can be served warm, it is traditionally served at room temperature once the syrup has fully soaked in.
Is this recipe suitable for Ramadan?
Yes, Basboussa is a very popular treat to enjoy during Ramadan.
What flavorings are added to the wet ingredients?
Lemon zest and vanilla flavoring are added to the wet mixture for extra depth of flavor.
How much sugar is needed for the syrup?
The syrup requires 3 cups of granulated sugar.
What happens if I don't use orange flower water?
The cake will still be delicious, but it will lack the traditional Algerian floral profile that defines this specific recipe.
Should I sift the flour?
Yes, the instructions recommend sifting the plain flour to remove any lumps.
What is the role of baking powder in this recipe?
Baking powder acts as the leavening agent to give the semolina cake its height and soft texture.
Can I use fine semolina instead?
The recipe specifies coarse semolina, which provides the traditional crumbly yet firm texture associated with Basboussa.
Is the syrup meant to be thick?
The syrup should be simmered until it is a pale golden color, which results in a light but sweet liquid that is easily absorbed.
What drinks pair well with Basboussa?
It is commonly enjoyed with a cup of coffee or traditional mint tea.
How should I store leftover Basboussa?
Leftovers should be stored in an airtight container to prevent the cake from drying out.
Can I adjust the amount of orange flower water?
Yes, the recipe suggests using one tablespoon but notes you can adjust it to your personal taste.
Why must the cake be cut immediately after baking?
Cutting through the scored lines while hot allows the cool syrup to penetrate quickly through the sides of each piece.