Basbousa (Middle Eastern Semolina Syrup-Soaked Cake)
Basbousa is a Middle Eastern semolina cake soaked in fragrant syrup, producing a texture unlike any Western cake. Semolina is mixed with yogurt, sugar, and melted butter to form a dense, grainy batter that bakes into a golden slab with a coarse, sandy crumb. Immediately after baking, a hot sugar syrup spiked with lemon juice is poured over the surface, and the porous semolina absorbs it rapidly - the top retains a slight crispness while the interior becomes thoroughly moist. Each piece is scored into diamonds before baking, with a blanched almond pressed into the center of every portion for a nutty accent. Basbousa is a staple dessert during Ramadan across the Arab world.
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Instructions
- 1
Preheat oven to 180C and butter the pan.
- 2
Mix semolina, part of the sugar, and baking powder.
- 3
Add yogurt and melted butter, then spread batter in the pan.
- 4
Score portions, place almonds on top, and bake 30-35 minutes.
- 5
Pour warm syrup made with remaining sugar, water, and lemon over hot cake.
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