Basbousa Semolina Cake with Cinnamon Syrup and Toasted Almonds Recipe
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.
- 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
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
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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
