Basbousa (Semolina and Yoghurt Cake with Sugar Syrup)
Why this recipe works
- Classic syrup soak: Pouring warm syrup over the hot cake helps it absorb evenly, giving basbousa its signature moist texture.
- Fragrant but balanced: Lemon peel, lemon juice and rose water keep the sugar syrup aromatic without making the cake taste heavy.
- Improves as it rests: The cake holds well after soaking, making it practical for preparing ahead and slicing neatly before serving.
Get the most out of this recipe
Timing notes
- Let the semolina hydrate: Resting the batter before baking gives the semolina time to absorb moisture, helping the finished crumb stay tender rather than dry.
- Wait before slicing: Allow the syrup to absorb fully before cutting through the scored lines; this gives cleaner diamonds and a more even texture.
Texture tips
- Pour the syrup gradually: Add the syrup slowly over the hot cake, pausing as needed so it soaks in rather than pooling on the surface.
- Cool before serving: Basbousa sets as it cools, so serving it at room temperature gives a neater slice and a better bite.
Ingredient notes
- Semolina defines the crumb: Semolina gives basbousa its distinctive slightly coarse, tender texture; regular flour will not produce the same result.
- Use rose water carefully: Rose water varies in strength, so keep its flavour delicate and floral rather than perfumed.
Make-ahead tips
- Good for preparing in advance: Bake and soak the cake ahead, then keep it covered until ready to serve.
- Freeze in portions: Freeze the cut diamonds well wrapped, then thaw gently before serving at room temperature.
- Even better after resting: The flavour and syrup distribution settle well after a rest, making basbousa especially suitable for next-day serving.
Equipment you'll need
Ingredients
Syrup
Cake
Instructions
- Make the syrup: put the caster sugar and water in a saucepan, then add 2 wide strips of lemon peel and 1 tbsp lemon juice. Bring to the boil, then simmer for 8 to 10 minutes until slightly thickened. Take off the heat and stir in the rose water; leave to cool to warm.
- Heat the oven to 180°C (355°F). Melt the unsalted butter and use a little to grease a 20 cm square cake tin. Set the tin aside.
- In a mixing bowl, whisk together the semolina, caster sugar, baking powder and fine sea salt. Whisk in the yogurt, vanilla extract and the remaining melted butter until you have a thick, spoonable batter. Leave the mixture to stand so the semolina can hydrate.
- Scrape the batter into the tin and smooth the top. Using a knife, score the surface into diamond shapes, cutting about halfway down. Press an almond into the centre of each diamond.
- Bake for 30 to 35 minutes until deep golden and the edges pull slightly from the tin. A skewer inserted into the centre should come out clean. Set the tin on a rack.
- While the cake is still hot, slowly pour the warm syrup evenly over the surface, letting it soak in between pours. Leave at room temperature until the syrup is fully absorbed. Re-cut along the score lines to release neat diamonds for serving.
Recipe notes
Tips
- For the best soak, aim for a hot cake and warm syrup; if either is cold, the syrup will sit on the surface rather than absorbing evenly.
- Score the diamonds before baking and cut fully after soaking for clean edges and a tidy finish.
- If serving to young children, chop the almonds or use fewer on top to reduce choking risk.
Substitutions
- Replace Rose Water with orange-blossom-water for a different floral note.
- Replace Vanilla extract with madagascar-vanilla-paste for a slightly richer vanilla flavour.
Storage
- Refrigerate up to 5 days
- Store in an airtight container. Basbousa keeps well at cool room temperature for 2 days, or refrigerate for up to 5 days; bring to room temperature before serving. Freeze diamond pieces well wrapped for up to 2 months and thaw overnight in the fridge.
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Recipe overview
- Servings: 10 servings
- Yield: basbousa (20 cm square)
- Total time: 1h 35min (25min active)
- Difficulty: Medium
- Cuisine: Middle Eastern
-
Allergens:
Almonds Gluten Milk
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