Basbousa
Israeli Semolina Cake
A sweet, moist semolina cake soaked in rosewater or orange blossom syrup, often topped with almonds. This version is a popular dessert in Israel, reflecting Middle Eastern influences.
🧂 Ingredients
- 2 cups Fine semolina
- 1 cup Granulated sugar
- 1 cup Yogurt
- 0.5 cup Melted unsalted butter
- 1 tsp Baking powder
- 0.5 cup Shredded unsweetened coconut
- 12-16 whole Almonds(for topping)
- 1.5 cups Sugar(for syrup)
- 1 cup Water(for syrup)
- 1 tbsp Lemon juice(for syrup)
- 1 tsp Rosewater or orange blossom water(for syrup)
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
💡 Pro Tips: Ensure the pan is evenly greased to prevent sticking. - 2
In a large bowl, combine semolina, sugar, baking powder, and shredded coconut. Mix well.
- 3
Add yogurt and melted butter to the dry ingredients. Mix until just combined, being careful not to overmix.
💡 Pro Tips: Overmixing can result in a tough cake. - 4
Pour the batter into the prepared baking pan and spread evenly. Press one almond into the center of each square piece of cake.
- 5
Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- 6
While the cake is baking, prepare the syrup: combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 5-7 minutes until slightly thickened. Remove from heat and stir in rosewater or orange blossom water.
- 7
Once the cake is out of the oven, immediately pour the hot syrup evenly over the hot cake. Let it soak for at least 30 minutes before serving.
💡 Pro Tips: Pouring hot syrup over a hot cake ensures maximum absorption.
💡 Pro Tips
- ✓For a richer flavor, use melted ghee instead of butter.
- ✓Ensure the syrup is hot when pouring it over the cake for best results.
- ✓Allow the cake to cool completely before cutting into squares for neat slices.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of lemon zest to the batter for extra citrus flavor.
- Garnish with pistachios instead of almonds.
- Use a mix of semolina and all-purpose flour for a slightly different texture.