Harissa cake is one of the most requested Arab desserts and a favorite to make at home

Ingredients:

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

Method :

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.
When the cake comes out of the oven, pour the cold syrup over it immediately.
Let the cake cool to room temperature before serving.

Syrup:

Dissolve 2 cups sugar in 1 cup water.
Put in a saucepan with a splash of orange blossom water and a squeeze of lemon.
Let the syrup boil for about 7 minutes.
Let it cool before pouring over the cake.

This harissa recipe was shared by a friend and cook in the "What Are We Cooking Today" group:

Fatima Abdullah

Click Fatima’s name to visit her page and see all her delicious recipes

For Fatima’s filled-maamoul recipe see: Filled Maamoul with Cream

#recipes# recipe# harissa# basbousa# coconut_harissa# harissa_cake# shoutabkhin_today

Harissa Coconut Cake (Basbousa)

Prep checklist

Cooking notes