Basbousa Cake

Name: Basbousa Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 20 pieces
Ingredients: 325 g coarse semolina; 200 g caster sugar; 280 g Greek yogurt; 60 ml milk; 60 g melted butter; ⅓ teaspoon baking powder; 20 almonds; 235 ml water; 200 g caster sugar; 1 teaspoon lemon juice; 1 teaspoon orange blossom water

User Reviews

4.7

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
20 pieces
Calories
173 kcal
Course
Dessert
Cuisine
Middle Eastern

Basbousa Cake

Justin Peters

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A Middle Eastern semolina and yogurt cake, perfect with coffee or tea.

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Ingredients

Servings

325 g coarse semolina 2 cups
200 g caster sugar 1 cup
280 g Greek yogurt 1 cup
60 ml milk ¼ cup
60 g melted butter ¼ cup, or almond butter
⅓ teaspoon baking powder
20 almonds

For the syrup

235 ml water 1 cup
200 g caster sugar 1 cup
1 teaspoon lemon juice
1 teaspoon orange blossom water

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Instructions

Preheat the oven to 320℉/175℃/160℃ fan, and butter an 8-inch (20 cm) baking dish.
In a large bowl, mix 325 g coarse semolina, 200 g caster sugar, 60 g melted butter and ⅓ teaspoon baking powder.
Add 60 ml milk and 280 g Greek yogurt and mix till it is like a paste.
Spread the mixture evenly into the buttered baking dish and smooth it down. Bake for 30 minutes until golden brown and a toothpick inserted into the middle, comes out clean.

To make the syrup

In a small saucepan, combine 235 ml water and 200 g caster sugar. Stir till the sugar dissolves, and bring to a boil. Simmer for 10 minutes.
Remove from the heat, allow to cool slightly and add 1 teaspoon orange blossom water and 1 teaspoon lemon juice. Set aside till the cake is ready.

Assemble the cake

Remove the cake from the oven. Cut into diamond shapes with a butter knife and press an almond on each piece.
While it is still warm, pour all the syrup slowly and evenly over the top of the cake, it will take a while to soak all the way through.
Place the cake back in the oven at the same temperature, for 5 minutes or till the top is a lovely golden colour. Serve warm or at room temperature.

Notes

For mini basbousas, pour the mixture into buttered cupcake tins and bake for 15 minutes (till golden brown). Pour sugar syrup over the mini version and bake for another 2-3 minutes.
Semolina and orange blossom water can be found at most Italian or Middle Eastern grocery stores.
This recipe does not make a very sweet cake but feel free to adjust the level of sweetness by reducing or adding to the amount of sugar in the syrup.
Keep the cake covered in a cool kitchen for up to 3 days.
This cake freezes well and can be frozen whole, packed in plastic wrap, or in pieces in freezer bags.

Nutrition Information

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Calories 173kcal (9%) Carbohydrates 33g (11%) Protein 4g (8%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 8mg (3%) Sodium 27mg (1%) Potassium 70mg (2%) Fiber 1g (4%) Sugar 21g (42%) Vitamin A 81IU (2%) Vitamin C 0.1mg (0%) Calcium 29mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 20pieces

Amount Per Serving

Calories 173 kcal

% Daily Value*

Calories	173kcal	9%
Carbohydrates	33g	11%
Protein	4g	8%
Fat	3g	5%
Saturated Fat	2g	10%
Polyunsaturated Fat	0.3g	2%
Monounsaturated Fat	1g	5%
Trans Fat	0.1g	5%
Cholesterol	8mg	3%
Sodium	27mg	1%
Potassium	70mg	1%
Fiber	1g	4%
Sugar	21g	42%
Vitamin A	81IU	2%
Vitamin C	0.1mg	0%
Calcium	29mg	3%
Iron	1mg	6%