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Easy orange basbousa cake slice on plate with powdered sugar showing tender moist crumb and syrup soak
Oumnia

Easy Orange Basbousa Cake with Coconut (25 Min)

Easy orange basbousa cake with cold syrup soak and coconut topping. Whisk-only technique, authentic simplified, moist crumb. 25 minutes bake, 8 servings. No mixer needed.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 20 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • For the Syrup:
  • 2 cups orange juice
  • 1 1/2 cups granulated sugar
  • For the Basbousa Cake:
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 pinch salt
  • 1 packet 7g vanilla sugar
  • 1/2 cup vegetable oil
  • 3/4 cup orange juice
  • 110 g plain yogurt
  • Lemon zest
  • 2 cups fine semolina
  • 3 tbsp cornstarch
  • 7 g baking powder levure chimique
  • For Topping:
  • Shredded coconut

Method
 

  1. Prepare the syrup first: Combine 2 cups orange juice and 1 1/2 cups granulated sugar in a pot over medium heat. Once it starts boiling, let it simmer for about 10 minutes until slightly syrupy. Transfer to a bowl and refrigerate until completely cold.
  2. Mix the batter with a whisk: In a large bowl, whisk together 3 eggs, 3/4 cup sugar, a pinch of salt, and 7g vanilla sugar until pale and slightly frothy - about 1-2 minutes.
  3. Add wet ingredients: Pour in 1/2 cup vegetable oil, 3/4 cup orange juice, 110g plain yogurt, and lemon zest. Whisk gently until combined.
  4. Fold in dry ingredients: Combine 2 cups fine semolina, 3 tbsp cornstarch, and 7g baking powder. Fold the dry mixture into the wet ingredients using a spatula until just combined. Don't overmix.
  5. Pour and bake: Pour the batter into a baking dish and bake in a preheated oven at 340°F (170°C) for approximately 25 minutes until golden and a toothpick comes out clean.
  6. Soak immediately: The moment the hot cake comes out of the oven, pour the cold orange syrup evenly over it. Let it absorb for 2-3 minutes.
  7. Decorate and cool: Generously scatter shredded coconut over the warm, syrup-soaked cake. Let cool completely (about 20 minutes). The coconut will lightly toast.

Notes

Make the syrup first and chill it completely - cold syrup poured over hot cake is the difference between a soak and a puddle.
Use fine semolina, not coarse - coarse will be grainy. Fine semolina gives the authentic basbousa texture.
Don't skip the cornstarch - it creates a finer, more delicate crumb than traditional basbousa.
Use a whisk, not a mixer - a stand mixer overworks the batter and makes the cake tough.
Pour syrup on the hot cake immediately - room-temperature cake won't absorb syrup the same way.
Scatter coconut while the cake is still warm - it will toast slightly and stick better to the syrup-soaked surface.
This cake stays moist and tender for up to 5 days refrigerated thanks to the syrup soak.