Basbousa: Traditional Middle Eastern Semolina Cake with Almonds
A beloved Middle Eastern dessert featuring a tender semolina cake soaked in fragrant cinnamon syrup. This version combines fine and coarse semolina for ideal texture, while yogurt adds moisture and tang. The cake is baked until golden, then drenched with cooled syrup that transforms it into a moist, sweet treat. Topped with toasted coconut and sliced almonds, it's perfect for special occasions or as an impressive ending to dinner parties. The contrast between the absorptive semolina base and aromatic syrup creates the signature texture that makes basbousa so addictive.
Ingredients
- ½ cup unsalted butter, plus 2 tbsp
- 1 cup sugar
- 1 cup plain yogurt
- 1 cup fine semolinacoarse semolina1:1
Use all coarse if fine unavailable
- 1 cup coarse semolinaCream of Wheat farina1:1gluten-freeadds dairy
Enriched farina works as substitute
- ⅓ cup milk
- 1 tsp baking powder
- ¼ cup sweetened shredded coconut or coconut chips
- ¼ cup shaved almonds
- 1 ½ cup sugar, for syrup
- 1 ¾ cup water
- 1 short cinnamon stick
- ¼ tsp lemon juice
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Melt butter in microwave and set aside
- 3
Combine sugar and yogurt in large mixing bowl
- 4
Add semolina, baking powder and milk to yogurt mixture
- 5
Stir in melted butter and let mixture sit briefly for absorption
- 6
Transfer mixture to lightly greased 9-inch round cake pan
- 7
Bake for 40-45 minutes until golden
- 8
Broil briefly if needed for color, watching carefully
- 9
Combine sugar, water and cinnamon stick in small saucepan for syrup
- 10
Bring syrup to boil on high heat, stirring until sugar dissolves
- 11
Reduce heat to low and cook until syrup thickens
- 12
Remove from heat, stir in lemon juice and cool completely
- 13
Remove cinnamon stick from cooled syrup
- 14
Pour cool syrup over hot basbousa immediately after baking
- 15
Let cool completely for 1 hour to absorb syrup
- 16
Top with coconut chips and shaved almonds before serving
Tips
Use a combination of fine and coarse semolina for the best texture, or substitute with 2 cups coarse semolina or Cream of Wheat farina
Ensure the syrup is completely cool before pouring over the hot cake to prevent it from becoming soggy
Let the cake rest for at least 1 hour after adding syrup for proper absorption and optimal texture
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead; flavors improve overnight
Serve at room temperature cut into diamond or square pieces
Common Mistakes
Pour hot syrup on hot cake to avoid soggy texture
Don't skip the resting time or syrup won't properly absorb
Substitutions
Gluten-Free Swaps
Enriched farina works as substitute
General Alternatives
Use all coarse if fine unavailable
FAQ
Can I make this without fine semolina?
Yes, you can use 2 cups of coarse semolina or Cream of Wheat farina instead of the fine/coarse combination for similar results.
How long does basbousa keep?
It stays fresh covered at room temperature for 3 days or refrigerated for up to 1 week. The texture actually improves after the first day.
Can I freeze this cake?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight in refrigerator before serving at room temperature.