Basbousa (Middle Eastern Semolina Syrup-Soaked Cake)

Name: Basbousa (Middle Eastern Semolina Syrup-Soaked Cake)
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: semolina 220 g; sugar 140 g; plain yogurt 180 ml; unsalted butter 80 g; baking powder 1 tsp; lemon juice 1 tbsp; almonds 12 pcs; water for syrup 80 ml

Quick answer

Total time: 65 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

Semolina makes up the batter, so each bite has a slightly coarse, sandy grain.

Before baking, the top is scored into diamonds and an almond is pressed into each one. The lemony syrup goes on the moment the cake comes out of the oven.

Ingredients

servings

IngredientAmount

almonds12 pcs

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Instructions

6 steps

1

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

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

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

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

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

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.