Orange and Coconut Basbousa

Ingredients

• 3 pcs eggs (medium size)
• 1 pinch salt
• 15 g baking powder
• 1 orange orange zest (finely grated zest)
• 40 g grated coconut (very fine grated)
• 100 g granulated sugar
• 1 sachet vanilla sugar
• 125 g plain yogurt
• 110 g sunflower oil (weighed or 110 ml)
• 200 g medium semolina
• 200 ml fresh orange juice (juice of 2 oranges)
• 20 g sliced almonds (optional, for decoration)
• 20 g toasted coconut (optional, for decoration)

Instructions

1. Preheat the oven and prepare the pan

   Preheat the oven to 180°C on convection mode. Lightly grease the pan with a drizzle of oil and sprinkle a little semolina to prevent the cake from sticking.

   Time: PT5M

   Temperature: 180°C

2. Mix the eggs, sugar and salt

   In the bowl, crack the 3 eggs, add the granulated sugar, the vanilla sugar and a pinch of salt. Beat with a whisk for about 1 minute until the sugar begins to dissolve.

   Time: PT2M

3. Incorporate the oil, yogurt and aromatics

   Pour the sunflower oil, the plain yogurt, the orange zest and the grated coconut. Mix gently until you obtain a homogeneous batter.

   Time: PT3M

4. Add the semolina and baking powder

   Fold in the medium semolina and the baking powder. Mix quickly to avoid the leavening losing its effect.

   Time: PT2M

5. Pour the batter into the pan

   Transfer the batter into the previously greased pan and smooth the surface with the spatula.

   Time: PT2M

6. Bake

   Place the cake in the oven and bake for 30 to 35 minutes until it is golden and a knife inserted comes out clean.

   Time: PT30M

   Temperature: 180°C

7. Prepare the orange juice

   While baking, squeeze two oranges to obtain about 200 ml of fresh juice.

   Time: PT5M

8. Soak the cake

   When removed from the oven, the cake is still very hot. Pour the orange juice evenly over the entire surface so it soaks in.

   Time: PT2M

9. Decorate (optional)

   Scatter sliced almonds and toasted coconut to add crunch and enhance the coconut flavor.

   Time: PT3M

10. Cool and serve

    Let the basbousa cool completely on a rack before cutting into squares or diamonds. Serve with mint tea.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of baking powder: baking powder
• Instead of orange zest: lemon zest
• Instead of grated coconut: coconut flakes
• Instead of granulated sugar: cane sugar
• Instead of vanilla sugar: vanilla extract
• Instead of plain yogurt: buttermilk, thick sour cream
• Instead of sunflower oil: neutral vegetable oil
• Instead of medium semolina: fine semolina
• Instead of fresh orange juice: light orange syrup
• Instead of sliced almonds: crushed pecans
• Instead of toasted coconut: toasted coconut

Equipment Needed

• mixing bowl
• whisk or fork
• silicone spatula
• kitchen scale
• 25 cm × 18 cm rectangular pan
• oven
• cooling rack
• zester or fine grater
• knife

Critical Steps — Do Not Skip

• Preheat the oven to 180°C
• Grease the pan to prevent the cake from sticking
• Precise baking of 30‑35 minutes
• Soak the hot cake with orange juice
• Let cool completely before cutting

Chef Tips from the Video

• Use fresh orange zest for a stronger aroma.
• Lightly toast the coconut before adding it to the batter for a richer taste.
• If your oven lacks a convection function, increase the temperature by 10°C.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Pack individually and freeze up to 1 month.

Room temperature: At room temperature 1 to 2 days, protected from humidity.

Make-Ahead Tips

• Prepare the cake the day before, let it cool, then refrigerate. Add the orange juice just before serving.
• The decorations (almonds, coconut) can be prepared ahead and stored separately.