Basbousa (Middle Eastern Semolina Cake)

Name: Basbousa (Middle Eastern Semolina Cake)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 18 serving
Ingredients: 2 cups sugar; 1 cup water; 1 tbsp orange blossom water; 1½ tsp lemon juice; 2½ cups coarse semolina; ½ cup desiccated coconut; ¾ cup sugar; ¾ cup melted butter; 1 cup yogurt; ½ cup milk; 1 tsp baking powder; 1 tsp baking soda; 3 tbsp Tahini; 18 almonds

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Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
18
Calories
233 kcal
Course
Dessert
Cuisine
Middle Eastern

Basbousa (Middle Eastern Semolina Cake)

Isaac Lopez

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Basbousa is a classic Middle Eastern semolina cake made with simple ingredients like semolina, coconut, yogurt, and butter, then baked to golden perfection.

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Ingredients

Servings

Syrup (Ater)

2 cups sugar
1 cup water
1 tbsp orange blossom water
1½ tsp lemon juice

Cake

2½ cups coarse semolina
½ cup desiccated coconut
¾ cup sugar
¾ cup melted butter
1 cup yogurt
½ cup milk
1 tsp baking powder
1 tsp baking soda
3 tbsp Tahini for greasing the pan
18 almonds unsalted

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Instructions

Syrup:

Combine sugar, water, and lemon juice in a saucepan. Bring to a simmer over medium heat and let it cook for 10 minutes.
Stir in the orange blossom water, turn off the heat, and set the syrup aside to cool completely.

Basbousa (Semolina Cake)

In a large bowl, mix the semolina, coconut, sugar, baking powder, and baking soda.
Add the melted butter, yogurt, and milk. Mix until well combined. Let the batter rest for 30 minutes.
Preheat your oven to 350°F.
Grease a 9x13 pan with tahini, ensuring even coverage. Pour the batter into the pan and smooth the top with a spatula.
Score the cake into squares or diamonds and place an almond in the center of each piece.
Bake for 35 minutes or until golden and a toothpick comes out clean. Remove the cake from the oven and re-cut along the scored lines.
Pour the cooled syrup over the hot cake and let it rest for at least 1 hour to absorb the syrup completely before serving.

Notes

Use coarse semolina: This ensures the cake’s unique texture. Fine semolina will alter the texture.
Don’t skip the tahini: It prevents sticking and adds a rich, nutty undertone.
Score before baking: This makes cutting and serving easier.
Pour syrup over hot cake: For the best absorption, the cake should be hot, and the syrup should be cool.
Resting time: Allowing the cake to sit ensures the syrup fully soaks in for optimal flavor and moisture.

Nutrition Information

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Calories 233kcal (12%) Carbohydrates 33g (11%) Protein 2g (4%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.3g Cholesterol 22mg (7%) Sodium 133mg (6%) Potassium 89mg (3%) Fiber 1g (4%) Sugar 32g (64%) Vitamin A 264IU (5%) Vitamin C 0.4mg (0%) Calcium 44mg (4%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 18Serving

Amount Per Serving

Calories 233 kcal

% Daily Value*

Calories	233kcal	12%
Carbohydrates	33g	11%
Protein	2g	4%
Fat	12g	18%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.3g	15%
Cholesterol	22mg	7%
Sodium	133mg	6%
Potassium	89mg	2%
Fiber	1g	4%
Sugar	32g	64%
Vitamin A	264IU	5%
Vitamin C	0.4mg	0%
Calcium	44mg	4%
Iron	0.3mg	2%