Basbousa

Basbousa is a dense, sweet semolina cake from Egypt, baked in a shallow tray and soaked in syrup after it comes out of the oven. It is made in homes and sold in bakeries across the country, and it is especially common at Ramadan and Eid.

What it really is

The cake is built on fine semolina, mixed with sugar, butter or ghee, yoghurt or milk, and sometimes a little desiccated coconut and baking powder. The batter is spread in a greased tin, scored into diamonds or squares, and a whole almond or hazelnut is set in the centre of each piece before baking. When the cake is still hot from the oven, a syrup of sugar, water and lemon juice (sometimes flavoured with orange blossom or rose water) is poured over it, so the crumb absorbs the liquid and turns moist and sticky.

Basbousa belongs to the family of semolina cakes found across the eastern Mediterranean and North Africa, which include revani and harisa. Versions differ in their proportion of semolina to coconut and in how sweet the syrup is. The Egyptian form is usually cut into diamonds and served cold, and it is typically sweeter and more soaked than a plain semolina cake.

How it's served

• Served cut into diamonds or squares, at room temperature or chilled.
• Usually one piece is eaten with tea or coffee, often as an afternoon sweet.
• Traditionally offered to guests at Ramadan, Eid and family gatherings.
• Kept in an airtight tin, it stays moist for several days.

How to write it on the menu

• Name the base as semolina cake soaked in syrup, and list the nut topping (almond or hazelnut) on the menu.
• Flag the presence of milk and eggs if the recipe uses them, and wheat from the semolina.
• Say whether coconut is included, since many guests expect or avoid it.
• State if the cake is served with cream or ice cream as an addition, which changes the dish.