Basbousa is a traditional Iraqi dessert with a spongy texture, made by mixing semolina with coconut and olive oil, baking it, and pouring cold syrup over the hot cake. Using cold syrup on a hot cake helps it absorb evenly without becoming too wet. The batter contains no milk or dairy, making it a suitable option for a lactose-free diet.
Bring the granulated sugar and water to a boil, add the lemon juice, and simmer for 5 minutes. Set aside to cool.
Mix the semolina, coconut, olive oil, and baking powder until smooth.
Spread the batter in a greased pan and bake in a preheated oven at 180°C / 355°F for 30 minutes, until browned on top.
Immediately pour the cold syrup over the hot cake as it comes out of the oven. Let rest for 10 minutes, until the syrup is fully absorbed.
Pour the cold syrup over the cake as soon as it comes out of the oven; if both are hot, the syrup will run off before it absorbs. Allergen: contains gluten (semolina).
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