Syrup-soaked semolina cake with almonds
Basbousa
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
8
16 pieces
Difficulty
Easy
Cost
Budget
$
Basbousa
Syrup-soaked semolina cake with almonds
★4.6(18)
A soft, moist semolina cake soaked in fragrant sugar syrup and topped with blanched almonds. This beloved Middle Eastern dessert is sweet, tender, and drenched in floral syrup.
10m
Prep Time
30m
Cook Time
40m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Basbousa is one of the easiest and most rewarding Middle Eastern desserts—a one-bowl semolina cake that soaks up syrup to become impossibly moist. Every country in the region has its own version.
Life is better with dessert, and this recipe proves that homemade always beats store-bought. The results are worth every minute.
Whether you are a seasoned cook or just getting started, Basbousa is a recipe that rewards attention to detail. A truly great dessert is not about being the sweetest thing on the table. It is about balance — a little salt to sharpen the chocolate, a touch of acid to brighten the fruit, a crust that shatters before giving way to something soft.
Ingredients
- 2 cups fine semolina
- 1 cup sugar
- 1/2 cup yogurt
- 1/2 cup melted butter or oil
- 1 tsp baking powder
- Blanched almonds for topping and syrup (1 cup sugar, 3/4 cup water, 1 tbsp lemon juice, 1 tsp rosewater)
Instructions
- 1
Make syrup first: boil sugar and water with lemon juice for 8 minutes. Add rosewater and cool completely.
- 2
Mix semolina, sugar, yogurt, melted butter, baking powder, and 1/2 cup milk or coconut milk until combined.
- 3
Let batter rest 20 minutes for the semolina to hydrate.
- 4
Spread in a buttered 9x13 pan. Score into diamonds and press an almond into each piece.
- 5
Bake at 350°F for 25-30 minutes until golden. Pour cold syrup over the hot cake immediately. Let soak 30 minutes.
Serving Suggestions
Ways to Serve This Dish
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Fine semolinaCoarse semolina
Grainier texture, equally traditional
YogurtCoconut cream
Makes it dairy-free and adds richness
EggsApplesauce, 1/4 cup per egg
Applesauce adds moisture and binding. It works best in recipes with 1 to 2 eggs — for recipes relying heavily on eggs for structure, commercial egg replacers perform better.
Tips & Storage
Pro Tips
Let the batter rest before baking so the semolina absorbs moisture and bakes evenly.
Score before baking for clean diamond shapes.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Cover and store at room temperature for 3 days or refrigerate for 1 week.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not be alarmed if the batter or dough looks different from what you expect at certain stages. Trust the process and the recipe. Baking is full of ugly-duckling moments that resolve beautifully in the oven.
Nutrition Facts
Per serving (20mg) · 8 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates10g
Fat52g
Fiber200mg
Sugar1g
Sodium32g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my basbousa dry?
- It needed more syrup, or the semolina batter didn't rest long enough to hydrate.
- Can I make it vegan?
- Yes, use coconut yogurt, oil instead of butter, and plant milk.
- How do I know when it is done?
- For cakes and quick breads, insert a toothpick into the center — it should come out clean or with a few moist crumbs. For cookies, they should look slightly underdone when you pull them out, as they firm up as they cool. Trust visual cues over timer alone.
- Can I use a different pan size?
- Changing pan size affects baking time and thickness. A larger pan produces a thinner result that bakes faster, while a smaller pan creates a thicker one needing more time. Adjust by 5 to 10 minutes and test for doneness early.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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