Cairo Date Basbousa

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A moist, rose-scented semolina cake soaked in sweet syrup, studded with plump dates—a classic Cairo dessert honoring the city's Nile Valley bounty. This Egyptian-inspired recipe, ready in about 55 minutes, layers semolina, all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 12 Egyptian cuisine 280 cal/serving

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Ingredients

1 cup semolina
1/2 cup all-purpose flour
1 tsp baking powder
1/2 cup, melted butter
3/4 cup sugar
1/2 cup, toasted coconut
1/2 cup, pitted and chopped dates
1/2 cup water
1 cup sugar
2 tbsp rose water
1 tbsp lemon juice

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Instructions

Step 1: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan. In a bowl, whisk together 1 cup semolina, 1/2 cup flour, and 1 tsp baking powder.
Step 2: In a separate bowl, mix 1/2 cup melted butter, 3/4 cup sugar, and 1/2 cup toasted coconut until smooth. Add the dry ingredients and stir until combined, then fold in 1/2 cup chopped dates.
Step 3: Press the mixture evenly into the prepared pan. Bake for 25-30 minutes until golden and a toothpick inserted comes out clean.
Step 4: While the cake bakes, make the syrup: In a small saucepan, combine 1 cup sugar, 1/2 cup water, 2 tbsp rose water, and 1 tbsp lemon juice. Bring to a boil over medium heat, stirring until sugar dissolves, then simmer for 5 minutes until slightly thickened.
Step 5: Immediately pour the hot syrup over the warm cake, letting it soak in for 10 minutes. Let cool completely before cutting into squares to serve.