Basbousa
Semolina Cake
A sweet, dense semolina cake soaked in a fragrant simple syrup, often flavored with rosewater or orange blossom water. Topped with almonds, it's a beloved dessert across the Middle East.
🧂 Ingredients
- 2 cups Fine semolina
- 1 cup Sugar
- 1/2 cup Unsweetened shredded coconut
- 1.5 tsp Baking powder
- 1 cup Plain yogurt
- 1/2 cup Milk
- 1/2 cup Unsalted butter(melted)
- 24 whole Blanched almonds(for topping)
- 1.5 cups Sugar(for syrup)
- 1 cup Water(for syrup)
- 1 tbsp Lemon juice(for syrup)
- 1 tsp Rose water or orange blossom water(optional, for syrup)
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan with tahini or butter.
💡 Tip: Using tahini adds a subtle nutty flavor. - 2
In a large bowl, combine semolina, sugar, shredded coconut, and baking powder. Mix well.
💡 Tip: Ensure all dry ingredients are evenly distributed. - 3
In a separate bowl, whisk together yogurt, milk, melted butter, and optional rose/orange blossom water.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
💡 Tip: The batter will be thick. - 5
Spread the batter evenly into the prepared baking pan.
💡 Tip: Use a spatula to smooth the top. - 6
Score the batter into diamond or square shapes. Place one blanched almond in the center of each piece.
💡 Tip: Dip a knife in hot water and dry it before scoring for cleaner cuts. - 7
Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- 8
While the cake is baking, prepare the syrup: combine sugar and water in a saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 5-7 minutes until slightly thickened. Stir in lemon juice and optional floral water.
- 9
As soon as the cake comes out of the oven, pour the hot syrup evenly over the entire surface.
💡 Tip: The cake will sizzle and absorb the syrup. - 10
Let the cake cool completely (at least 1-2 hours) before cutting and serving.
💡 Tip: Cooling allows the syrup to fully penetrate and the cake to set.
💡 Pro Tips
- ✓Basbousa is best served at room temperature or slightly chilled.
- ✓For a richer flavor, you can add a tablespoon of tahini to the batter.
- ✓Leftover basbousa can be stored in an airtight container at room temperature for up to 3 days.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of lemon zest to the batter for extra brightness.
- Use pistachios instead of almonds for topping.
- Experiment with different syrup flavorings like cinnamon or cardamom.