A traditional semolina cake soaked in fragrant sugar syrup and crowned with whole almonds—this golden, buttery dessert is moist, subtly sweet, and melts in your mouth with every bite.
Why You’ll Love This Recipe
Basbousa is a beloved Middle Eastern dessert that brings simplicity and elegance together in one pan. The coarse semolina gives it a tender, grainy texture, while the sweet syrup soaks through every layer, creating a moist and rich bite. With a hint of floral essence from rose or orange blossom water and the crunch of toasted almonds, this cake is a delightful treat for celebrations, religious holidays, or afternoon tea.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- semolina
- all-purpose flour
- sugar
- baking powder
- plain yogurt
- unsalted butter, melted
- vanilla extract
- whole almonds for topping
For the Syrup:
- sugar
- water
- lemon juice
- rose water or orange blossom water (optional)
Directions
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a mixing bowl, combine the semolina, flour, sugar, and baking powder.
- Add the yogurt, melted butter, and vanilla extract. Stir the mixture until a thick, uniform batter forms.
- Pour the batter into the prepared pan and spread it evenly. Score the surface into diamond or square shapes using a sharp knife.
- Place a whole almond in the center of each marked piece.
- Bake the cake for 30–35 minutes or until the top turns a deep golden brown and a toothpick inserted comes out clean.
- While the cake is baking, prepare the syrup. In a saucepan, combine the sugar, water, and lemon juice. Bring to a gentle boil, then simmer for about 10 minutes until the mixture thickens slightly. Remove from heat and stir in rose water or orange blossom water, if using.
- Once the cake is out of the oven, immediately pour the hot syrup evenly over the hot cake.
- Let the cake soak for at least 1 hour to absorb the syrup fully before slicing and serving.
Servings and timing
Servings: Makes 16 small squares
Prep Time: 10 minutes
Cook Time: 35 minutes
Soaking Time: 1 hour
Total Time: Approximately 1 hour 45 minutes
Variations
- Coconut Basbousa: Add ½ cup of shredded coconut to the batter for added flavor and texture.
- Nut topping: Replace almonds with pistachios, cashews, or hazelnuts for a different finish.
- Floral twist: Use both rose water and orange blossom water for a more complex aroma.
- Stuffed Basbousa: Insert a small piece of date or Nutella in the center of each portion before baking.
- Egg-free version: This recipe is naturally eggless, making it suitable for those with dietary restrictions.
Storage/Reheating
Store Basbousa in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week. To reheat, warm individual slices in the microwave for about 10–15 seconds. The cake can also be frozen for up to 2 months; thaw at room temperature before serving.
FAQs
What is Basbousa made of?
Basbousa is made primarily from semolina, yogurt, sugar, and butter, and is sweetened with a sugar syrup often flavored with rose or orange blossom water.
Is Basbousa the same as Revani or Hareeseh?
These are similar semolina-based cakes from different regions. While the ingredients are largely alike, the texture, syrup, and flavorings can vary slightly depending on regional preferences.
Can I use fine semolina instead of coarse?
Coarse semolina is preferred for the signature texture, but fine semolina can be used for a softer result.
Why do I need to let the cake soak?
Allowing time for the syrup to soak in ensures the cake becomes moist and flavorful throughout.
Can I make it dairy-free?
Yes, you can substitute plant-based yogurt and vegan butter to make a dairy-free version.
Can I reduce the sugar in the syrup?
Yes, you may reduce the sugar slightly, though it will also reduce the characteristic sweetness of the dessert.
Why does the syrup need to be hot?
Pouring hot syrup over a hot cake helps it absorb evenly and efficiently, creating the signature moist texture.
How do I prevent the cake from crumbling?
Allow it to cool and fully soak in the syrup before cutting. Scoring the batter before baking also helps guide clean slices.
Can I make this ahead of time?
Yes, Basbousa is ideal for making ahead and often tastes better the next day after the flavors meld.
What can I serve with Basbousa?
It pairs well with black tea, Turkish coffee, or a scoop of unsweetened whipped cream for contrast.
Conclusion
Middle Eastern Basbousa is a timeless dessert that embodies the essence of regional hospitality and flavor. With its tender crumb, sweet syrup, and nutty topping, this semolina cake is a delightful and easy-to-make treat for any occasion. Whether served at festive gatherings or as a simple indulgence, Basbousa never fails to leave a lasting impression.
Print
Middle Eastern Basbousa (Semolina Cake with Syrup and Almonds)
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 pieces
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Un gâteau de semoule traditionnel imbibé de sirop de sucre parfumé et couronné d’amandes entières : ce dessert doré et beurré est moelleux, subtilement sucré et fond dans la bouche à chaque bouchée.
Ingredients
- 1 tasse de semoule
- 1/2 tasse de farine tout usage
- 3/4 tasse de sucre
- 1 cuillère à café de levure chimique
- 1 tasse de yaourt nature
- 1/2 tasse de beurre non salé, fondu
- 1 cuillère à café d’extrait de vanille
- Amandes entières pour la garniture
- 1 tasse de sucre (pour le sirop)
- 3/4 tasse d’eau (pour le sirop)
- 1 cuillère à café de jus de citron (pour le sirop)
- 1 cuillère à café d’eau de rose ou d’eau de fleur d’oranger (facultatif, pour le sirop)
Instructions
- Préchauffer le four à 175 °C (350 °F). Graisser un plat de cuisson de 20 x 20 cm.
- Dans un bol, mélanger la semoule, la farine, le sucre et la levure chimique.
- Ajoutez le yaourt, le beurre fondu et la vanille. Remuez jusqu’à obtenir une pâte épaisse.
- Répartir la pâte uniformément dans le moule et faire des entailles en forme de losanges ou de carrés. Placer une amande au centre de chaque morceau.
- Cuire au four pendant 30 à 35 minutes ou jusqu’à ce que le dessus soit doré.
- Pendant ce temps, préparez le sirop : mélangez le sucre, l’eau et le jus de citron dans une casserole. Laissez mijoter 10 minutes jusqu’à ce que le sirop épaississe légèrement. Ajoutez éventuellement de l’eau de rose.
- Une fois le gâteau sorti du four, versez immédiatement le sirop chaud uniformément dessus.
- Laisser tremper et refroidir pendant au moins 1 heure avant de trancher et de servir.
Notes
- Laisser le sirop s’imprégner complètement garantit un gâteau moelleux et savoureux.
- Marquer la pâte avant la cuisson permet au sirop de pénétrer plus uniformément.
- L’eau de rose ou de fleur d’oranger ajoute une touche parfumée du Moyen-Orient mais peut être omise.
- Ce dessert se conserve bien et peut être servi tiède ou à température ambiante.
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 18g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
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