Desserts
ChefFatima Abdullah
Harissa Coconut Cake (Basbousa)
Harissa is a classic Arabic semolina cake made with coconut. Loved by adults and kids alike, it’s soaked in syrup for extra sweetness and richness.
Harissa cake is one of the most requested Arab desserts and a favorite to make at home
Ingredients
Start here, then move straight into the method.
- 2 cups medium semolina
- 1 cup sugar
- 1 cup all-purpose flour
- 1 cup milk or yogurt
- 1 cup shredded coconut
- 3 eggs
- 1 packet vanilla or 1 teaspoon vanilla extract
- 1 packet baking powder or 2 teaspoons
- Zest of one lemon
- Sesame seeds
- Nuts as desired
- Syrup (attar) to drizzle over the cake
- Syrup
- Dissolve 2 cups sugar in 1 cup water.
- For Fatima’s filled-maamoul recipe see: Filled Maamoul with Cream
Method
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- Mix all ingredients together except the sesame and nuts.
- Let the batter rest for about one hour.
- Pour it into a baking tray and sprinkle with sesame and nuts. Bake at 180°C (350°F) on the middle rack for about 40 minutes, or until done.Timers: 40 min
- When the cake comes out of the oven, pour the cold syrup over it immediately.
- Let the cake cool to room temperature before serving.
- Put in a saucepan with a splash of orange blossom water and a squeeze of lemon.
- Let the syrup boil for about 7 minutes.Timers: 7 min
- Let it cool before pouring over the cake.
Recipe tags
DessertsGulfVegetarianVeganDairy freeGluten freeNut freeEgg freeBakedDessert
Notes and serving ideas
- Filled Maamoul with Cream