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freshly baked basbousa semolina cake

Basbousa Semolina Cake

Basbousa is a sweet, moist semolina cake soaked in fragrant syrup. This Middle Eastern dessert is soft, a bit grainy, and topped with nuts — perfect for any sweet craving.
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Prep Time 10 minutes
Cook Time 35 minutes
Soaking Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Arabic, Egyptian, Lebanese, Middle Eastern
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cups coarse semolina
  • 1 cup sugar
  • 1 cup plain yogurt
  • 1/2 cup melted butter or ghee
  • 1 tsp baking powder
  • 1/2 cup shredded coconut optional
  • Whole almonds or pistachios for topping
For the Syrup:
  • 2 cups sugar
  • 2 cups water
  • 1 tbsp lemon juice
  • 1 tsp rose water or orange blossom water optional

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking dish.
  2. In a big bowl, mix semolina, sugar, baking powder, and coconut if using.
  3. Add yogurt and melted butter to the dry mix. Stir until combined but don’t overmix.
  4. Pour the batter into your greased dish, spread evenly.
  5. Using a knife, score the top into diamond or square shapes. Place an almond or pistachio on each piece.
  6. Bake for about 30-35 minutes or until the top is golden brown and a toothpick comes out clean.
  7. While baking, prepare the syrup: Combine sugar and water in a saucepan. Boil until sugar dissolves. Add lemon juice and simmer 10 more minutes. Remove from heat and stir in rose/orange blossom water if you want that floral touch.
  8. As soon as the cake comes out of the oven, pour the warm syrup evenly over it.
  9. Let the cake soak and cool for at least 2 hours before serving so the syrup fully absorbs.

Notes

  • Coarse semolina is key to the texture. If you can only find fine semolina, the cake will be softer but still tasty.
  • The syrup soak is what gives basbousa its signature moistness — don’t skip it!
  • Feel free to swap almonds with pistachios or walnuts for topping.
  • You can make the syrup a day ahead and keep it in the fridge. Warm before pouring on the cake.
  • Basbousa tastes even better the next day after resting.