Imagine a dessert so divine, it transports you straight to the bustling streets of Cairo with just one bite! Basbousa, the legendary Middle Eastern semolina cake, is not just a dessert—it's a culinary love story that combines rich, buttery textures with sweet, syrupy perfection. Whether you're a baking novice or a seasoned chef, this irresistible treat promises to turn your kitchen into a magical realm of flavor and tradition.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Middle Eastern
Serves: 8 servings
Ingredients
- 1 cup semolina
- 1 cup sugar
- 1 cup yogurt
- 1/2 cup unsalted butter, melted
- 1 teaspoon baking powder
- 1/2 cup blanched almonds for garnish
- 1 cup cream (for serving)
Instructions
- Preheat the oven to 350°F (175°C) and generously grease a 9x13 inch baking pan with butter or cooking spray.
- In a large mixing bowl, combine the semolina flour, sugar, and baking powder. Mix these dry ingredients thoroughly until well incorporated.
- Add the melted butter and yogurt to the dry ingredients. Stir the mixture until it forms a smooth, thick batter with a consistent texture.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to create a uniform surface.
- Arrange the blanched almonds in a decorative pattern on top of the batter, gently pressing them slightly into the surface.
- Bake in the preheated oven for 25-30 minutes, or until the top becomes golden brown and a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare a simple sugar syrup by combining equal parts water and sugar in a saucepan, heating until the sugar dissolves completely.
- Once the cake is removed from the oven, immediately pour the warm sugar syrup over the hot cake, ensuring even distribution.
- Allow the cake to cool completely at room temperature, letting the syrup absorb into the semolina base.
- Before serving, cut the cake into diamond or square shapes and garnish with additional cream on the side.
- For best flavor, chill the Basbousa for 1-2 hours before serving to enhance the texture and taste.
Tips
- Use fine semolina for the smoothest texture and most authentic result.
- Ensure your butter is fully melted and at room temperature for better batter consistency.
- Don't rush the syrup absorption—let the cake sit and soak up all that sweet goodness.
- For a perfect golden top, watch your cake closely in the last 5-10 minutes of baking.
- Chilling the Basbousa before serving enhances its flavor and makes cutting easier.
- Experiment with garnishes like pistachios or rose water for a personalized touch.
- Use a sharp knife dipped in hot water for clean, precise cake cuts.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
