ORANGE BASBOUSA

A fragrant, moist basbousa made with semolina, coconut, fresh orange juice, and orange blossom syrup.

🍊 Orange Basbousa (with orange blossom syrup)

Ingredients

Orange Basbousa

* 200 g sugar

* 200 ml neutral vegetable oil

* 4 large eggs, room temperature

* 1 packet vanilla sugar

* 240 ml fresh orange juice

* 2 tbsp finely grated orange zest

* 100 g unsweetened shredded coconut

* 320 g semolina — 160 g fine + 160 g medium

* 2 tsp baking powder

* ¼ tsp salt

* Tahini, for greasing the pan

Orange Syrup

* 300 g sugar

* 360 ml water

* 1 tbsp fresh orange juice

* 1 tsp finely grated orange zest

* 1 tsp fresh lemon juice

* 2 tbsp orange blossom water

Garnish

* Grated coconut

* Thin strips of orange peel

Instructions

Preheat the oven to 180°C.

Generously brush a baking dish with tahini, making sure the bottom and sides are well coated.

In a large bowl, whisk together the sugar and vegetable oil until well combined.

Add the eggs one at a time, whisking well after each addition.

Stir in the vanilla sugar, fresh orange juice, and orange zest.

In a separate bowl, combine the fine and medium semolina, shredded coconut, baking powder, and salt.

Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Pour the batter into the tahini-coated baking dish and smooth the surface.

Let the batter rest for 10–15 minutes. This allows the semolina to absorb some of the liquid and gives the basbousa a better texture.

Bake at 180°C for 35–45 minutes, or until the surface is beautifully golden brown and a toothpick inserted into the center comes out clean

While the basbousa is baking, make the syrup.

Add the sugar and water to a saucepan and bring to a boil over medium heat.

Once boiling, reduce the heat and simmer gently for 8–10 minutes.

Stir in the orange juice, orange zest, and lemon juice.

Remove from the heat and stir in the orange blossom water.

Keep the syrup warm until the basbousa is ready.

As soon as the basbousa comes out of the oven, slowly pour the warm syrup over the hot cake, distributing it evenly.

Pour gradually, giving the syrup time to soak into the basbousa rather than pooling on top.

Allow the basbousa to cool completely for at least 1–2 hours so the syrup can fully absorb and the cake can set.

Garnish with grated coconut and thin strips of orange peel.

Cut into squares or diamonds and serve.