Basbousa (Middle Eastern Semolina Syrup-Soaked Cake)

Quick answer

Total time: 55 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Basbousa is a Middle Eastern cake made by baking a thick semolina and yogurt batter until deeply golden, then saturating it with lemon sugar syrup.

The semolina gives the crumb a distinct coarse grain, while yogurt and melted butter bind the interior into a firm but tender slice. Mix the semolina, sugar, and baking powder thoroughly before adding the wet ingredients so the leavener is evenly dispersed. Once yogurt and butter enter, stir just until every grain is moistened and spread the heavy batter level in the pan without compacting it. Shallow diamond scoring marks the portions before baking, and an almond pressed into each section gives every finished piece a toasted center. Bake at 180C until the top is a deep golden color, the edges feel set, and the center has lost its wet appearance. While the cake is in the oven, simmer sugar, water, and lemon juice until the sugar dissolves. Pour the hot syrup evenly over the cake as soon as it leaves the oven. The porous semolina absorbs the liquid quickly, leaving a faintly crisp surface over a moist, syrup-rich crumb. Rest it for at least 10 minutes, then follow the score lines for clean portions.

Ingredients

servings

IngredientAmountUnit

semolina220 gg

sugar140 gg

plain yogurt180 mlml

unsalted butter80 gg

baking powder1 tsptsp

lemon juice1 tbsptbsp

almonds12 pcspcs

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Preheat the oven to 180°C and line the pan closely with baking parchment, pressing it into the corners so the syrup-soaked cake can be lifted out cleanly.
2

Season

Put 220g semolina, 100g sugar, and 1 teaspoon baking powder in a bowl.

Stir the dry ingredients until the baking powder is evenly dispersed and no pockets of sugar remain.
3

Season

Add 180ml plain yogurt and 80g melted unsalted butter, then stir in one direction until the mixture looks thick and evenly moistened. Spread it level in the prepared pan without pressing it too hard.
4

Step

Use a knife or spatula to score shallow diamond shapes in the batter before baking.

Press the 12 almonds gently into the portions, one per piece, so they stay in place as the surface rises.
5

Heat

Bake at 180°C for 30 to 35 minutes.

Remove the cake when the top is deep golden, the edges feel slightly firm, and the center no longer looks wet or loose.
6

Control

While it bakes, simmer 40g sugar, 80ml water, and 1 tablespoon lemon juice until the sugar dissolves.

Pour the hot syrup over the cake immediately, then rest at least 10 minutes before cutting cleanly.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Semolina and yogurt form a moist crumb with a pronounced grain.
Finish cue: Remove the cake when the top is deep golden, the edges feel slightly firm, and the center no longer looks wet or loose.