The dessert menu at Machneyuda restaurant, which opened in 2009, marked a turning point in the history of the basbousa cake in Israel. Its inclusion elevated the semolina cake to an icon, which was copied by several other renowned restaurants. The recipe served at Machneyuda comes from Irit Navon, the mother of chef Uri Navon, who is from a long-established Jerusalemite family. “Our basbousa is a Jerusalem stone in the shape of a cake, soaked in sugar syrup and citrus blossom water — it’s the smell of childhood weekends,” says Uri. He adds, “In my view, it is a traditional and secret alchemy, passed down for decades from generation to generation.”
This recipe is part of the Basbousa Project, which celebrates timeless desserts of the region.
Ingredients
1 cup + 1 tablespoon (215 ml) water
¾ cup + 2 tablespoons (180 grams) sugar
2 cups + 3 tablespoons (430 grams) coarse semolina
2½ cups (360 grams) all-purpose flour
½ cup + 2 tablespoons (120 grams) sugar
⅔ cup desiccated coconut
½ teaspoon baking powder
1 cup (200 ml) vegetable oil + oil or butter for greasing
8 eggs, separated
1 cup + 1 tablespoon (260 ml) orange juice
Preparation
- Prepare the syrup: Cook the water and sugar in a saucepan over high heat for 3-5 minutes, stirring continuously. Chill in the refrigerator for at least 2 hours.
- Preheat the oven to 170°C (325°F). Grease the baking pan with oil or butter and line with parchment paper.
- In a large bowl, combine the semolina, flour, sugar, desiccated coconut, and baking powder.
- In a separate bowl, beat the egg yolks, oil, and orange juice together. In another bowl, beat the egg whites on medium-high speed until stiff and smooth, about 5-7 minutes.
- Add the egg yolk mixture to the flour mixture and stir to combine. Gently fold in the whipped egg whites until smooth.
- Transfer the batter to the tin and bake until the cake is firm and browned, 25-30 minutes.
- Pour the chilled syrup evenly over the cake and refrigerate for at least 2 hours before serving. The cake can be stored in the refrigerator for up to 3 days.
