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Delicious Basbousa semolina cake with syrup and almonds for dessert

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
Cook Time 30 minutes
Total Time 50 minutes
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.