A basbousa recipe with yogurt, semolina, and coconut allows you to make a deliciously soft cake that has a sweet and buttery flavour profile with nutty undertones. Drizzled with a sugar syrup made with aromatic rose water and zesty lemon juice, it becomes even moister with a fragrant, floral quality. With its crunchy toppings – almond, pistachio, and chestnut – it is a well-rounded cake with many different tastes and textures.