Semolina Cake With Cream (Basbousa) Recipe
If you’re looking for a show-stopping treat that brings both nostalgia and joy to every bite, this Semolina Cake With Cream (Basbousa) will steal your heart from the very first slice. With its tender crumb, creamy center, delicate syrup, and a flurry of almonds, this Middle Eastern dessert is not only a feast for the senses, but also a celebration of simple ingredients coming together in fragrant harmony. Whether you’ve had basbousa before or are discovering it for the first time, you’re in for a delightful surprise!
Ingredients You’ll Need
Part of the magic of Semolina Cake With Cream (Basbousa) lies in how a handful of pantry staples are transformed into a luscious, layered delight. Each ingredient has a purpose, bringing something special to the taste, texture, or color of the final cake.
- Milk: The base for the cream filling, giving it a rich, silky texture.
- Cornstarch: Thickens the cream beautifully for a stable, sliceable layer.
- Sugar: Sweetens the cream, cake, and syrup, providing that signature Middle Eastern sweetness.
- Vanilla Extract: Fragrances the cream with delicate warmth.
- Semolina: Core ingredient of the cake; it creates that iconic sandy, tender crumb.
- Plain Yogurt: Adds lovely tang and moisture to the batter.
- Unsalted Butter (melted): Gives the cake richness and a melt-in-your-mouth feel.
- Baking Powder: Lifts the batter for a light, fluffy texture.
- Baking Soda: Acts alongside baking powder for extra rise and tenderness.
- Pinch of Salt: Balances all the sweet elements and enhances flavor complexity.
- Water: Forms the base of the syrup that keeps every bite moist.
- Lemon Juice: Lends a bright edge to the syrup, cutting through sweetness.
- Rose Water or Orange Blossom Water (optional): Offers floral aroma—just a drop elevates the whole cake.
- Sliced Almonds: A classic garnish that toasts up golden and brings a luxurious crunch.
How to Make Semolina Cake With Cream (Basbousa)
Step 1: Prepare the Cream Filling
Begin by combining the milk, cornstarch, and sugar in a saucepan. Over medium heat, whisk constantly until the mixture thickens to a custardy consistency, then remove from heat and stir in the vanilla extract. Allow the cream to cool completely, as this will prevent it from melting into the cake during baking and help you achieve that gorgeous, snowy layer through the middle.
Step 2: Prepare the Sugar Syrup
While the cream cools, move on to the syrup. In a small pot, mix together sugar, water, and lemon juice. Bring it up to a boil, then reduce to a lively simmer for about 10 minutes until it’s slightly thickened. If you want that evocative Middle Eastern aroma, stir in either rose water or orange blossom water once you’ve taken the pot off the heat. Let the syrup cool completely; it should be cool when poured over the hot cake later.
Step 3: Make the Semolina Cake Batter
Now for the star: the semolina cake batter. In a large mixing bowl, combine semolina, yogurt, sugar, melted butter, baking powder, baking soda, and a pinch of salt. Stir until everything is just combined—you’ll have a thick, slightly grainy batter. The semolina’s sandy texture is what basbousa is famous for, so don’t worry if it looks a bit different from your typical cake batter!
Step 4: Layer and Assemble
Grease a 9×9-inch (or similar) baking dish. Spread half of the semolina batter evenly on the bottom. Carefully spoon the cooled cream filling over this layer, spreading gently to avoid mixing with the batter. Top with the remaining semolina mixture, smoothing the surface. Sprinkle sliced almonds over the top and gently press them in so they stick during baking.
Step 5: Bake and Add Syrup
Bake in a preheated 350°F oven for 35 to 40 minutes, or until the top is golden and the cake feels set. Once out of the oven, immediately pour the cooled syrup evenly over the hot cake. This ensures the syrup soaks in beautifully, creating a moist, flavorful result without any sogginess. Let the Semolina Cake With Cream (Basbousa) cool completely before slicing and serving—it will slice much more cleanly once cooled or even lightly chilled.
How to Serve Semolina Cake With Cream (Basbousa)
Garnishes
This cake begs for a flourish of sliced almonds toasted atop the golden crust, bringing both elegance and a pleasing crunch. For an even more festive touch, sprinkle with a dusting of powdered sugar, a few crushed pistachios, or edible dried rose petals. These garnishes not only look beautiful but also add subtle flavor highlights in every bite.
Side Dishes
Pairing Semolina Cake With Cream (Basbousa) with a cup of strong Arabic coffee or mint tea turns dessert into a true event. The bitterness of the coffee or the refreshing quality of the tea balances the cake’s sweetness wonderfully. For a lighter spread, fresh seasonal fruit—especially berries or sliced oranges—gives a fresh note to round out your dessert table.
Creative Ways to Present
Go beyond basic squares by using biscuit cutters for neat rounds or diamonds, or serve in elegant cupcake liners for a party. If you’re feeling adventurous, layer bite-sized pieces with whipped cream and berries for an eye-catching trifle. However you cut it, make sure that beautiful creamy layer gets to shine!
Make Ahead and Storage
Storing Leftovers
Keep leftover Semolina Cake With Cream (Basbousa) covered in the refrigerator for up to 4 days. The cake actually improves as it sits, soaking up the syrup and becoming even more tender. To prevent it from absorbing fridge odors, use an airtight container.
Freezing
This basbousa freezes quite well, making it possible to enjoy a bit of Middle Eastern sweetness any time. Wrap individual slices tightly with plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge before serving for the best texture and flavor.
Reheating
To enjoy your Semolina Cake With Cream (Basbousa) slightly warm, place a slice on a microwave-safe plate and warm in 10-15 second bursts until just warmed through—be careful not to overheat as you don’t want the creamy filling to become runny. Alternatively, let it sit out at room temperature for an hour before serving.
FAQs
Can I substitute coarse semolina with fine semolina?
Yes, though the texture will be different. Coarse semolina provides that classic sandy, tender crumb, while fine semolina yields a slightly softer, cake-like result. Both versions are delicious; it all comes down to personal preference!
Is it necessary to use rose water or orange blossom water in the syrup?
Not at all, but adding a splash of either brings an unmistakable Middle Eastern flair to the finished Semolina Cake With Cream (Basbousa). If you’re not a fan of floral notes, simply leave it out—the cake will still be perfectly sweet and fragrant.
Why is my cream filling runny?
If your cream isn’t thick, it may need longer on the stove to activate the cornstarch fully. Make sure to cool the filling completely before assembling the cake, as warm cream can thin out and cause the layers to mix.
Can I make this cake dairy-free?
Absolutely! Swap in your favorite plain plant-based yogurt and a non-dairy milk (like almond or oat) for the cream filling. Use dairy-free margarine or coconut oil for the butter. The results are still delightful, though there may be a slightly different flavor profile.
How long should I let the cake cool before slicing?
For the cleanest, neatest slices, cool the cake completely before cutting—refrigerating it for an hour works wonders. This gives the creamy filling time to firm up, preventing it from oozing out when you cut through the layers.
Final Thoughts
I hope you’re as smitten with Semolina Cake With Cream (Basbousa) as I am! There’s so much joy in the soft semolina, the dreamy cream, and the aromatic syrup cascading through every bite. It’s the kind of recipe you’ll reach for any time you want to share love on a plate—give it a try and let these warm Middle Eastern flavors light up your kitchen!
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Semolina Cake With Cream (Basbousa) Recipe
- Total Time: 1 hour 5 minutes (plus cooling time)
- Yield: 12 pieces 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Middle Eastern dessert, Semolina Cake with Cream, also known as Basbousa. A delectable treat featuring layers of moist semolina cake, creamy filling, and sweet syrup, topped with crunchy almonds.
Ingredients
For the cream filling:
- 2 cups milk
- 3 tablespoons cornstarch
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
For the cake:
- 2 cups semolina
- 1 cup plain yogurt
- 1/2 cup sugar
- 1/2 cup unsalted butter (melted)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
For the syrup:
- 1 cup sugar
- 1/2 cup water
- 1 teaspoon lemon juice
- 1 teaspoon rose water or orange blossom water (optional)
Sliced almonds for garnish
Instructions
- Cream filling: In a saucepan, whisk milk, cornstarch, and sugar until thickened. Stir in vanilla and let cool.
- Syrup: Combine sugar, water, and lemon juice in a pot. Boil, then simmer. Add rose or orange blossom water, cool.
- Cake: Preheat oven. Grease baking dish. Combine semolina, yogurt, sugar, melted butter, baking powder, baking soda, salt. Spread half batter in dish. Add cream. Top with remaining batter. Garnish with almonds. Bake.
- Syrup: Pour cooled syrup over hot cake. Cool before slicing.
Notes
- Best served at room temperature.
- For cleaner slices, refrigerate before cutting.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 24g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
