Healthy Basbousa
A healthier Egyptian semolina cake made with Greek yogurt, olive oil, honey, and whole wheat semolina, lightly sweetened and topped with almonds.
Prep Time
15 mins min
Cook Time
35 mins min
Total Time
50 min
Servings
12
Ingredients
- 2 cups whole wheat semolina
- 1 cup plain Greek yogurt
- 0.25 cup extra virgin olive oil
- 0.25 cup honey
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp orange blossom water (optional)
- 12 whole almonds
- 2 tbsp unsweetened shredded coconut
- 1 For the syrup:
- 2 tbsp honey
- 2 tbsp fresh lemon juice
- 2 tbsp water
Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Lightly grease an 8-inch (20 cm) square baking pan.
- 3
Combine the semolina and baking powder in a large bowl.
- 4
Add the Greek yogurt, olive oil, honey, vanilla, and orange blossom water.
- 5
Mix until just combined without overmixing.
- 6
Spread the batter evenly into the prepared pan.
- 7
Score into diamond or square shapes.
- 8
Place one almond in the center of each piece.
- 9
Bake for 30–35 minutes until golden brown.
- 10
Meanwhile, warm the honey, lemon juice, and water together until smooth.
- 11
Immediately drizzle the warm syrup evenly over the hot basbousa.
- 12
Allow the cake to cool completely before cutting and serving.
- 13
Sprinkle with shredded coconut if desired.
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