Basbousa (Semolina Cake)

why make this recipe

Basbousa, a delightful semolina cake, is a popular dessert in many Middle Eastern countries. It’s sweet, moist, and has a unique texture that can impress anyone who tries it. Making Basbousa at home is not just satisfying but also allows you to customize the cake to your taste. Plus, the simplicity of the ingredients and steps makes it an excellent choice for bakers of all levels.

how to make Basbousa

Ingredients:

• 1 cup semolina
• 1 cup sugar
• 1 cup thick yogurt
• 1/2 cup melted butter or oil
• 1 tsp baking powder
• 1/2 tsp vanilla
• Pinch of salt
• 1–2 tbsp desiccated coconut (optional)
• Almonds for topping
• 1 cup sugar (for syrup)
• 1 cup water (for syrup)
• 1 tsp lemon juice (for syrup)
• 1 tsp rose water (optional, for syrup)

Directions:

1. First, make the sugar syrup. In a pot, combine water and sugar. Bring it to a boil and let it cook for 3-4 minutes.
2. Add lemon juice to the pot and cook until the syrup becomes slightly sticky. If you like, you can add rose water for extra flavor. Let the syrup cool completely.
3. In a bowl, mix the semolina, sugar, yogurt, melted butter or oil, baking powder, salt, and vanilla until well combined.
4. Allow the batter to rest for 10–15 minutes. This will help the semolina absorb some moisture and improve its texture.
5. Preheat your oven to 180°C (350°F). Grease a baking tray and pour the batter into it. If you want, you can sprinkle almonds or pistachios on top for added flavor and decoration.
6. Bake in the preheated oven for 25–30 minutes, or until the cake is golden brown on top.
7. Once baked, take the cake out of the oven and immediately pour the cool syrup over the hot cake, allowing it to soak in.
8. Cut the cake into squares while it’s still hot, and serve.

how to serve Basbousa

Basbousa can be served warm or at room temperature. It’s perfect as a dessert after a meal or as a sweet afternoon snack. You can enjoy it plain, or pair it with a scoop of ice cream or a dollop of whipped cream. The cake also goes well with a cup of tea or coffee, making it a great choice for gatherings.

how to store Basbousa

To store Basbousa, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it, where it can last for up to a week. Just make sure to cover it properly to prevent it from drying out. You can also freeze Basbousa for up to two months; just ensure it is well-wrapped to avoid freezer burn.

tips to make Basbousa

• Use thick yogurt for a moist and rich cake.
• Let the batter rest to improve the texture before baking.
• Pour the syrup onto the cake while it’s hot for better absorption.
• You can try adding flavors like cinnamon or nutmeg to the batter for a different taste.
• For an extra touch, sprinkle desiccated coconut on top or mix it into the batter.

variation

You can make variations of Basbousa by adding ingredients like cocoa powder for a chocolate flavor or orange zest for a citrus twist. Some people also like to incorporate fruits like raisins or figs for added sweetness and texture.

FAQs

Q: Can I use other types of flour instead of semolina?
A: Semolina is essential for the unique texture of Basbousa, but you can experiment with coarse cornmeal for a different twist.

Q: What if I don’t have rose water?
A: Rose water is optional. You can skip it or use a few drops of vanilla extract for a different flavor.

Q: How do I know when Basbousa is done baking?
A: The cake is done when the top is golden brown and a toothpick inserted in the center comes out clean.

Basbousa

A delightful semolina cake from the Middle East, Basbousa is sweet, moist, and customizable, perfect for bakers of all levels.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: Middle Eastern

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Cake

• 1 cup semolina
• 1 cup sugar
• 1 cup thick yogurt Use thick yogurt for a moist cake.
• 1/2 cup melted butter or oil
• 1 tsp baking powder
• 1/2 tsp vanilla
• pinch salt
• 1-2 tbsp desiccated coconut (optional) Add for extra flavor.
• Almonds for topping

For the Syrup

• 1 cup sugar
• 1 cup water
• 1 tsp lemon juice
• 1 tsp rose water (optional) Use for extra flavor.

Method

 

Preparation of Syrup

1. In a pot, combine water and sugar. Bring it to a boil and let it cook for 3-4 minutes.
2. Add lemon juice and cook until the syrup becomes slightly sticky. Optionally, add rose water for extra flavor and let it cool completely.

Preparation of Cake

1. In a bowl, mix semolina, sugar, yogurt, melted butter or oil, baking powder, salt, and vanilla until well combined.
2. Allow the batter to rest for 10-15 minutes to improve the texture.
3. Preheat the oven to 180°C (350°F) and grease a baking tray.
4. Pour the batter into the tray and sprinkle almonds or pistachios on top if you prefer.
5. Bake in the preheated oven for 25-30 minutes or until the cake is golden brown on top.
6. Once baked, pour the cool syrup over the hot cake and allow it to soak in.
7. Cut the cake into squares while it’s still hot and serve.

Notes

Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. Basbousa can also be frozen for up to two months.