Basbousa (Egyptian Semolina Cake) Recipe

Introduction

Basbousa is a classic Egyptian semolina cake, known for its moist texture and sweet syrup soak. This simple yet flavorful dessert combines yogurt, semolina, and a fragrant cinnamon syrup for a delightful treat. Perfect for sharing with family and friends, it’s a must-try traditional dessert.

Ingredients

• 1 cup (214g) granulated sugar
• 1 cup plain Greek yogurt
• 1 cup (150g) fine semolina
• 1 cup (150g) coarse semolina
• 1 teaspoon baking powder
• 1/3 cup 2% milk
• 1/2 cup butter, melted
• 1/4 cup sweetened shredded coconut or coconut chips
• 1/4 cup sliced almonds
• 1 1/2 cups sugar (for syrup)
• 1 3/4 cups water
• 1 cinnamon stick
• 1/4 teaspoon lemon juice

Instructions

1. Step 1: Preheat the oven to 350°F and grease a 9-inch round cake pan.
2. Step 2: In a large mixing bowl, combine the sugar and yogurt using a rubber spatula. Add both fine and coarse semolina, baking powder, and milk. Stir until well mixed, then fold in the melted butter.
3. Step 3: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 40-45 minutes, until the cake turns golden brown. If needed, broil for 2-3 minutes to add a bit more color—watch carefully to avoid burning.
4. Step 4: While the cake bakes, prepare the syrup. In a small saucepan over medium-high heat, combine sugar, water, and cinnamon stick. Bring to a boil, stirring until sugar dissolves, about 3 to 5 minutes. Remove from heat, stir in lemon juice, and let cool completely before removing the cinnamon stick.
5. Step 5: Once removed from the oven, immediately pour the cooled syrup over the hot cake. It may bubble or float slightly, which is normal. Allow the cake to absorb the syrup fully by letting it cool completely, ideally for at least 1 hour.
6. Step 6: To serve, either cut directly from the baking pan or run a knife around the edges and invert onto a plate. Top with shredded coconut and sliced almonds, cut into 8 slices, and enjoy.

Tips & Variations

• For extra flavor, toast the sliced almonds before topping the cake.
• Substitute coconut chips for shredded coconut to add a different texture.
• If you prefer, replace Greek yogurt with plain yogurt, but drain excess liquid to avoid a too wet batter.
• Adjust syrup sweetness by reducing sugar if you like it less sweet.

Storage

Store basbousa in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat gently in a microwave or serve chilled—both ways complement the moist texture and sweet syrup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all fine or all coarse semolina?

Using a combination of fine and coarse semolina creates the ideal texture, but if you only have one type, the cake will still turn out well—just expect slight differences in crumb and density.

Is it necessary to let the syrup cool before pouring?

Yes, pouring cool syrup onto the hot cake helps the syrup soak in gradually without making the cake soggy. It also prevents the syrup from evaporating too quickly.

Basbousa (Egyptian Semolina Cake) Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 55 reviews

Basbousa is a traditional Egyptian semolina cake known for its moist texture and sweet cinnamon syrup. Made with a blend of fine and coarse semolina, Greek yogurt, and butter, this cake is infused with a fragrant homemade syrup and garnished with coconut and almonds, creating a delightful and aromatic dessert perfect for gatherings.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Egyptian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup (214g) granulated sugar
• 1 cup plain Greek yogurt
• 1 cup (150g) fine semolina
• 1 cup (150g) coarse semolina
• 1 teaspoon baking powder
• 1/3 cup 2% milk
• 1/2 cup butter, melted

Toppings

• 1/4 cup sweetened shredded coconut or coconut chips
• 1/4 cup sliced almonds

Cinnamon Syrup

• 1 1/2 cups sugar
• 1 3/4 cups water
• 1 cinnamon stick
• 1/4 teaspoon lemon juice

Instructions

1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly to prevent sticking.
2. Mix the batter: In a large mixing bowl, combine the granulated sugar and Greek yogurt using a rubber spatula until smooth. Add both the fine and coarse semolina, baking powder, and milk. Stir everything together evenly, then fold in the melted butter until fully incorporated.
3. Bake the cake: Pour the batter into the prepared cake pan and smooth the surface with a spatula. Place the cake pan into the preheated oven and bake for 40-45 minutes until the top is golden brown. If desired, finish under the broiler for 2-3 minutes to achieve a lightly browned top, taking care not to burn.
4. Prepare the cinnamon syrup: While the cake bakes, make the syrup by combining sugar, water, and the cinnamon stick in a small saucepan over medium-high heat. Bring the mixture to a boil, stirring until the sugar dissolves completely (about 3 to 5 minutes). Remove from heat, stir in lemon juice, and let cool completely. Remove the cinnamon stick before pouring.
5. Soak the cake: Immediately upon removing the basbousa from the oven, pour the cooled syrup evenly over the hot cake. It may bubble and cause the cake to float briefly. Allow the cake to absorb the syrup fully and cool completely, ideally for about 1 hour, to ensure maximum flavor and moisture.
6. Serve: Serve directly from the pan or loosen the edges with a knife and invert onto a serving plate. Garnish the top with shredded coconut or coconut chips and sliced almonds. Cut into 8 slices and enjoy your rich, moist Basbousa.

Notes

• Using both fine and coarse semolina gives the cake a perfect texture—fine for softness, coarse for a slight bite.
• Make sure the syrup is cool before pouring it over the hot cake to achieve the best absorption and texture.
• Let the cake rest for at least an hour after adding syrup to let flavors meld and the syrup absorb fully.
• You can adjust sweetness by varying syrup sugar amount to taste.
• For a dairy-free version, substitute butter with coconut oil and use plant-based yogurt.

Keywords: Basbousa, Egyptian semolina cake, semolina dessert, cinnamon syrup cake, Middle Eastern dessert, Greek yogurt cake