When I first discovered Basbousa, or Egyptian Semolina Cake, I was captivated not just by its delightful sweetness, but by how effortlessly it transforms an ordinary day into a celebration. The moment you combine the fine textures of semolina and Greek yogurt, the kitchen fills with a warm, comforting aroma that whispers of faraway lands and cherished memories.
Baking this cake is a straightforward process, perfect for those who might find themselves overwhelmed by complicated recipes. It’s a dish that seamlessly blends simplicity and richness, garnering oohs and ahhs from friends and family, as they dig into its syrup-soaked goodness. With just a handful of ingredients and minimal prep time, you can create a stunning dessert that pairs beautifully with your afternoon tea or serves as a showstopper at gatherings.
Join me in whipping up this indulgent treat that promises not just satisfaction, but a beautiful way to connect over homemade delights once more!
Why is Basbousa a Must-Try Dessert?
Experience the ultimate indulgence with Basbousa, an Egyptian Semolina Cake that captures hearts!
Unique flavor profile: Infused with sweet syrup and aromatic cinnamon for a delightful experience.
Quick preparation: Whip it up in under an hour, making it perfect for spontaneous gatherings.
Versatile treat: Enjoy it as a dessert, snack, or even breakfast delight!
Textural harmony: The moist, spongy cake paired with crunchy almonds and coconut creates an irresistible bite.
Crowd-pleaser: Your friends and family will be begging for seconds—this cake is sure to impress!
Basbousa Ingredients
Prepare to indulge in the magic of making Basbousa, an Egyptian Semolina Cake, with these simple yet essential ingredients!
For the Cake
- Granulated sugar – adds sweetness and moistness to the cake.
- Plain Greek yogurt – contributes creaminess and tanginess for depth of flavor.
- Fine semolina – provides a delicate texture that’s signature to Basbousa.
- Coarse semolina – adds a slight crunch, balancing the cake’s softness.
- Baking powder – ensures the cake rises beautifully for that perfect fluffiness.
- 2% milk – hydrates the mixture and helps meld the flavors together.
- Butter, melted – infuses rich flavor and contributes to the cake’s moistness.
For the Toppings
- Sweetened shredded coconut or coconut chips – adds a tropical sweetness that enhances the flavor!
- Sliced almonds – provide a delightful crunch and nutty contrast to the soft cake.
For the Syrup
- Granulated sugar (for syrup) – a key player for the sweetness that soaks into the cake.
- Water – helps dissolve the sugar and create a smooth syrup.
- Cinnamon stick – infuses a warm, aromatic flavor reminiscent of cozy gatherings.
- Lemon juice – brightens up the syrup with a refreshing zing to balance the sweetness.
Dive into this recipe, and you’ll see just how easy and rewarding it is to whip up a stunning Basbousa that will delight everyone at your table!
How to Make Basbousa
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Preheat the oven to 350°F and grease a 9-inch round cake pan, ensuring every corner is coated well so your Basbousa can glide out easily later.
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Combine the sugar and yogurt in a large mixing bowl, creating a creamy base. Add the fine and coarse semolina, baking powder, and milk, stirring until all ingredients are well blended. Finally, mix in the melted butter for that rich, buttery flavor.
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Transfer the batter into the prepared cake pan. Smooth the top gently to create an even surface, then place the cake pan in the preheated oven. Bake for 40-45 minutes, or until it turns a lovely golden brown. If you like a deeper color, pop it under the broiler for an additional 2-3 minutes, keeping a close eye to avoid burning.
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Prepare the cinnamon simple syrup while the cake is baking. In a saucepan over medium-high heat, combine sugar, water, and the cinnamon stick. Bring to a boil, stirring until the sugar completely dissolves—this should take about 3 to 5 minutes. Once dissolved, remove from heat and stir in the lemon juice, then let it cool completely with the cinnamon stick still in.
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Pour the cool syrup over the hot Basbousa immediately after removing it from the oven. Allow the cake to soak up all that syrup goodness. For the best flavor, let it sit for 1 hour before serving so all the deliciousness melds together.
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Serve the cake directly from the baking pan or invert it onto a plate. Top generously with flaked coconut and sliced almonds, then cut into 8 slices and enjoy the scrumptious bliss!
Optional: Serve with a dollop of whipped cream for added decadence.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These delightful Basbousa (Egyptian Semolina Cake) are perfect for busy home cooks looking to save time! You can prepare the batter up to 24 hours in advance by mixing together the sugar, yogurt, semolina, baking powder, milk, and melted butter. Store it tightly covered in the refrigerator. Additionally, you can make the cinnamon simple syrup and refrigerate it for up to 3 days—just reheat before pouring over the freshly baked cake. When you’re ready to serve, simply bake the prepared batter as directed and finish with the cooled syrup for that sweet, aromatic touch. This way, you can enjoy a luscious dessert with minimal day-of effort!
What to Serve with Basbousa?
Elevate your dessert experience with these delightful pairings that enhance the warm sweetness of this Egyptian Semolina Cake.
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Mint Tea: The refreshing flavors of mint tea cleanse the palate beautifully, making each slice of Basbousa even more enjoyable.
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Vanilla Ice Cream: The creamy richness of vanilla ice cream contrasts perfectly with the moist cake, creating a delightful harmony of temperatures and textures.
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Fruits: Fresh fruits such as berries or sliced oranges add a bright, tangy element, cutting through the sweetness and refreshing the senses after each bite.
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Coconut Chai: Serve with coconut chai for an aromatic experience, where the spices complement the cake’s flavors while adding a cozy, comforting touch.
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Sweet Yogurt Dip: A light yogurt dip drizzled with honey offers a creamy balance, enhancing the cake’s texture and adding a luscious sweetness.
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Baklava Bites: Pair with baklava for a rich Middle Eastern dessert spread that’ll impress guests and create a memorable feast—sweet, flaky, and utterly delightful.
Enjoy the sweet moments and connections that come with sharing your Basbousa and these delightful pairings!
Basbousa Variations & Substitutions
Feel free to customize your Basbousa with these delightful twists that will make your taste buds sing!
- Gluten-Free: Substitute the semolina with almond flour for a nutty flavor, making it gluten-free and deliciously moist.
- Vegan: Use a plant-based yogurt and coconut oil instead of butter for a guilt-free dessert everyone can enjoy.
- Coconut Lovers: Add a tablespoon of coconut extract to the batter for an extra burst of tropical flavor that transports you to paradise.
- Spiced Up: Stir in a pinch of cardamom or nutmeg into the batter for a warm, aromatic layer that enriches the classic taste.
- Choco Delight: Fold in chocolate chips into the batter before baking for an indulgent twist that will make chocolate lovers swoon.
Add a dollop of chocolate ganache on top for a splash of sweetness. It’s such a fun twist!
- Fruit Infusion: Layer sliced fruits like bananas or berries on top of the cake batter before baking for a vibrant touch of freshness and color.
- Nutty Goodness: Substitute sliced almonds with chopped walnuts or hazelnuts for an earthy crunch that enhances the texture beautifully.
Let your creativity flow, and make your Basbousa uniquely yours!
Tips for the Best Basbousa
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Room Temperature Ingredients: Ensure all ingredients, especially the yogurt and butter, are at room temperature for a smooth batter that rises beautifully.
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Semolina Mix: Using both fine and coarse semolina provides the perfect texture contrast. Avoid using just one type to ensure the classic Basbousa experience.
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Don’t Rush the Syrup: Let the syrup cool completely before pouring it over the cake. This allows the Basbousa to absorb the sweetness better.
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Watch the Bake: Keep an eye on the baking time, especially during the last few minutes. Oven temperatures can vary, and you want to avoid burning.
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Cooling Time: The cake improves with a little patience. Allow it to sit for at least an hour before cutting—this enhances the flavor and texture of your Basbousa.
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Toppings: Get creative with toppings! While the recipe calls for coconut and almonds, feel free to experiment with pistachios or even a drizzle of chocolate for a twist.
How to Store and Freeze Basbousa
Room Temperature: Leave your Basbousa at room temperature for up to 3 days, covered with a clean kitchen towel or plastic wrap to maintain moisture.
Fridge: Store leftover Basbousa in an airtight container in the fridge for up to 1 week. This helps retain its delicious flavors without drying out.
Freezer: For longer storage, freeze pieces of Basbousa wrapped tightly in plastic wrap, then place in a freezer-safe bag. It can be frozen for up to 2 months.
Reheating: To enjoy, simply thaw the Basbousa overnight in the fridge, then warm it in the oven at 350°F for about 10 minutes, or until heated through for that fresh-from-the-oven taste!
Basbousa Recipe FAQs
What type of semolina should I use for Basbousa?
Absolutely! For the best result, use both fine and coarse semolina. The fine semolina gives the cake its characteristic smooth texture, while the coarse semolina adds a delightful crunch. This combination creates the perfect balance that Basbousa is known for, making every bite a joyous experience!
How should I store leftover Basbousa?
Very! To keep your Basbousa fresh, store it in an airtight container at room temperature for up to 3 days. If you want it to last a bit longer, refrigerate it, where it can stay delicious for up to 1 week. Just be sure to cover it well to keep that moist, syrupy goodness intact!
Can I freeze Basbousa?
Absolutely! To freeze your tantalizing Basbousa, first cut it into individual slices. Wrap each slice tightly in plastic wrap and place them in a freezer-safe bag. It can be stored for up to 2 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge, and then warm it in the oven at 350°F for about 10 minutes to restore that fresh-baked taste.
What can I do if my Basbousa turns out too dry?
If your Basbousa ends up a bit drier than expected, don’t worry! You can revive it by gently soaking it with more syrup. Simply combine equal parts water and sugar in a saucepan, bring it to a simmer until dissolved, and pour it over the cooled cake. Let it absorb for a while so it gets that luscious moist texture back.
Is Basbousa suitable for those with nut allergies?
Very! If you or your guests have nut allergies, simply skip the sliced almonds for topping. The cake itself is nut-free and can still shine brightly without them. You can replace almonds with other toppings like sunflower seeds or simply enjoy it plain—the rich flavors will still delight!
How long does it take for Basbousa to absorb the syrup properly?
For the best results, let your Basbousa sit for at least 1 hour after pouring the syrup over it. This waiting time allows the cake to soak up that sweet, syrupy goodness thoroughly, ensuring each slice is packed with flavor and moisture. Trust me, the wait is worth it!
Irresistible Basbousa: Your Perfect Egyptian Semolina Cake Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- Combine the sugar and yogurt in a large mixing bowl.
- Add the fine semolina, coarse semolina, baking powder, and milk, stirring until well blended.
- Mix in the melted butter.
- Transfer the batter into the prepared cake pan and smooth the top.
- Bake for 40-45 minutes or until golden brown.
- Prepare the cinnamon syrup while the cake is baking by combining sugar, water, and the cinnamon stick in a saucepan and bringing it to a boil.
- Once dissolved, remove from heat and stir in the lemon juice.
- Pour the cool syrup over the hot Basbousa immediately after removing from the oven.
- Allow the cake to soak up the syrup for 1 hour before serving.
- Serve topped with flaked coconut and sliced almonds.