Basbousa Recipe (Semolina Cake with Syrup)

Basbousa is a moist semolina cake soaked in a sweet lemon syrup. It is common across the Levant, Egypt and the Gulf, and is cut into diamonds with a whole almond on top. It is simple to make and keeps well for days.

Ingredients

• 1 cup (150 g) fine semolina
• ½ cup (100 g) sugar
• ½ cup (120 g) plain yogurt
• ½ cup (120 ml) melted butter or neutral oil
• 1 tsp baking powder
• ½ cup (50 g) desiccated coconut (optional)
• 16 blanched almonds, for topping
• For the syrup: 1 cup (200 g) sugar, 1 cup (240 ml) water, 1 tbsp lemon juice

Method

1. Heat the oven to 180°C (350°F). Butter an 8-inch (20 cm) square pan.
2. Mix the semolina, sugar, coconut and baking powder in a bowl.
3. Stir in the yogurt and melted butter until evenly combined. Pour into the pan and smooth the top.
4. Cut diamond shapes with a knife, pressing an almond into the centre of each piece.
5. Bake for 25 to 30 minutes, until golden.
6. Make the syrup while the cake bakes: boil the sugar, water and lemon juice for 5 minutes. Pour the hot syrup over the warm cake and let it soak until cool.

Tips

• Pour the syrup over the cake as soon as it comes out of the oven, so it soaks in evenly.
• Cool the syrup slightly before pouring to avoid a soggy base.

Frequently asked questions

Why is my basbousa dry?

It usually needs more syrup or a longer soak. Pour the syrup over the warm cake and let it sit for at least an hour.

Can I make it without yogurt?

Yes, use milk instead, though the texture will be a little less moist.

How long does basbousa keep?

Up to 4 days at room temperature, covered, or longer in the fridge.

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