Turkish Pistachio Orange Basbousa

This Turkish Pistachio Orange Basbousa is moist, fragrant and golden.

A soft semolina and coconut cake soaks up warm orange syrup, then tops with chopped pistachios and orange zest, for a classic Turkish dessert that is easy to love.

Why You’ll Love This Recipe

• Moist, fragrant and golden
• Soft semolina and coconut cake
• Warm orange syrup soaked in
• Pistachios and orange zest on top

Instructions

1. Mix the batter. In a bowl, whisk together yogurt, oil, sugar, orange zest and juice. Stir in semolina, flour, coconut and baking powder until smooth.
2. Bake. Pour into a greased 9×13-inch (23×33 cm) tray, smooth the top, and bake at 350°F (175°C) for 30–35 minutes, until golden.
3. Make the orange syrup. Meanwhile, simmer sugar and water for 3–4 minutes. Remove from heat, then stir in orange juice and zest.
4. Soak. As soon as the cake comes out of the oven, cut into squares and slowly pour the warm orange syrup over it. Let it absorb for at least 30 minutes.
5. Finish and serve. Top with chopped pistachios and a touch of orange zest. Serve at room temperature, moist and fragrant.

Tips & Variations

• Pour the warm syrup over the hot cake so it soaks in properly.
• Let it absorb for at least 30 minutes before serving so it stays moist.
• Serve at room temperature, topped with pistachios and a touch of orange zest.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 12

Ingredients

For the Cake

• Semolina 1 1/2 cups (300 g)
• All-purpose flour 1/2 cup (65 g)
• Granulated sugar 3/4 cup (150 g)
• Desiccated coconut 1/2 cup (40 g)
• Plain yogurt 1 cup (240 g)
• Vegetable oil (or light olive oil) 1/2 cup (120 ml)
• Zest of 1 orange + 1/4 cup (60 ml) fresh orange juice
• Baking powder 2 teaspoons (8 g)

For the Orange Syrup

• Sugar 1 cup (200 g)
• Water 1 cup (240 ml)
• Fresh orange juice 1/2 cup (120 ml)
• Orange zest 1 teaspoon

For Topping

• Chopped pistachios 1/2 cup (60 g)

Directions

1. Mix the batter. In a bowl, whisk together yogurt, oil, sugar, orange zest and juice. Stir in semolina, flour, coconut and baking powder until smooth.
2. Bake. Pour into a greased 9×13-inch (23×33 cm) tray, smooth the top, and bake at 350°F (175°C) for 30–35 minutes, until golden.
3. Make the orange syrup. Meanwhile, simmer sugar and water for 3–4 minutes. Remove from heat, then stir in orange juice and zest.
4. Soak. As soon as the cake comes out of the oven, cut into squares and slowly pour the warm orange syrup over it. Let it absorb for at least 30 minutes.
5. Finish and serve. Top with chopped pistachios and a touch of orange zest. Serve at room temperature, moist and fragrant.

Conclusion

Serve at room temperature, moist and fragrant, topped with chopped pistachios and orange zest. Store leftovers covered at room temperature for up to 2 days or in the fridge for up to 5 days.