Basbousa Semolina Cake with Cinnamon Syrup and Toasted Almonds Recipe

Introduction

Basbousa is a delightful Middle Eastern semolina cake soaked in fragrant cinnamon syrup. Its tender, moist texture and subtle sweetness make it a perfect treat for any occasion. This easy-to-make dessert balances rich flavors with simple ingredients.

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 (175°C) and grease a 9-inch round cake pan.
2. Step 2: In a large mixing bowl, combine the granulated sugar and Greek yogurt using a rubber spatula. Add the fine and coarse semolina, baking powder, and milk, then stir until blended. Finally, mix in the melted butter thoroughly.
3. Step 3: Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake for 40-45 minutes, or until the top is golden brown. For extra color, you may broil for 2-3 minutes—watch carefully to avoid burning.
4. Step 4: While the cake is baking, prepare the syrup. In a small saucepan over medium-high heat, combine the sugar, water, and cinnamon stick. Bring to a boil, stirring until the sugar dissolves, about 3 to 5 minutes. Remove from heat and stir in the lemon juice. Let the syrup cool completely, then discard the cinnamon stick.
5. Step 5: When the basbousa comes out of the oven, immediately pour the cool syrup evenly over the hot cake. The liquid may cause the cake to float briefly—this 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 in the pan or run a knife around the edges and invert onto a serving plate. Sprinkle with shredded coconut and sliced almonds. Slice into 8 pieces and enjoy!

Tips & Variations

• Use a mix of fine and coarse semolina for a perfect texture that is moist yet slightly grainy.
• For a nutty twist, replace sliced almonds with pistachios or walnuts.
• Add a splash of orange blossom or rose water to the syrup for a floral aroma.
• To make it vegan, substitute butter with coconut oil and use plant-based yogurt.

Storage

Store basbousa in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week. Reheat gently in the oven or microwave before serving to restore softness. The syrup-soaked cake keeps well and its flavor often improves after a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make basbousa without yogurt?

Yogurt adds moisture and tang, but you can substitute it with sour cream or buttermilk for similar results. For a dairy-free option, use coconut yogurt or a mild plant-based yogurt.

How do I know when basbousa is done baking?

The cake should be golden brown on top and set in the center. A toothpick inserted into the middle should come out mostly clean with just a few moist crumbs attached. If needed, broil briefly to achieve a golden finish but watch carefully to prevent burning.

Basbousa Semolina Cake with Cinnamon Syrup and Toasted Almonds Recipe

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Basbousa is a traditional Middle Eastern semolina cake soaked in a fragrant cinnamon-sugar syrup. This moist and lightly sweet cake combines both fine and coarse semolina, yogurt, and butter for a rich texture, topped with shredded coconut and sliced almonds. It’s baked until golden brown and then drenched in a cool cinnamon syrup, making it irresistibly tender and delicious.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• 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

Syrup Ingredients

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

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly to prevent sticking.
2. Make the Batter: In a large mixing bowl, combine granulated sugar and plain Greek yogurt with a rubber spatula until smooth. Add both fine and coarse semolina, baking powder, and milk; stir gently to incorporate. Finally, fold in the melted butter until the batter is well combined.
3. Bake the Cake: Pour the batter into the greased pan and smooth the surface with a spatula. Bake in the preheated oven for 40 to 45 minutes or until the cake turns golden brown. Optionally, you can broil the top for 2 to 3 minutes to add a touch of color, but watch closely to prevent burning.
4. Prepare the Syrup: While the cake bakes, combine sugar, water, and the cinnamon stick in a small saucepan over medium-high heat. Stir and bring to a boil, allowing the sugar to dissolve, about 3 to 5 minutes. Remove from heat, stir in the lemon juice, and let the syrup cool completely. Remove the cinnamon stick once cooled.
5. Soak the Cake: As soon as the basbousa comes out of the oven, pour the cooled syrup over the hot cake evenly. The syrup may cause the cake to float momentarily—this is expected. Let the cake absorb the syrup fully and cool to room temperature, ideally for at least one hour for best flavor and texture.
6. Serve: You may serve the basbousa directly from the pan, or carefully run a knife around the edges and invert it onto a serving plate. Garnish the top with shredded coconut and sliced almonds. Cut into 8 slices and enjoy your delightful Middle Eastern dessert.

Notes

• If you prefer a crunchier topping, toast the shredded coconut and sliced almonds lightly before sprinkling on the cake.
• Ensure the syrup is cool before pouring it over the hot cake to achieve the perfect moist texture.
• Basbousa keeps well for up to 3 days when stored covered at room temperature or refrigerated.
• You can substitute the Greek yogurt with thick plain yogurt if needed.

Keywords: Basbousa, Semolina Cake, Middle Eastern Dessert, Cinnamon Syrup Cake, Coconut Almond Cake