Basboussa Moroccan Semolina Cake Recipe with Syrup
A rich and moist Middle Eastern semolina cake topped with almonds and soaked in lemon-scented syrup. Perfect for tea time.
Equipment
- 9×13 inch baking dish
- 2 Mixing bowls
- Sharp knife
- Oven (preheated to 375°F / 190°C)
- Spatula or spoon
- Stove or heat source
Ingredients
For the Cake:
- 2 tbsp tahini paste for greasing the pan
- 1 cup 240g yogurt
- ¾ cup 150g sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 2 cups 320g semolina (coarse)
- ½ cup 115g melted butter
- ½ cup 45g coconut powder
- ½ cup 120ml milk
- 24 whole almonds for topping
- Optional 2 tbsp coconut powder (for garnish)
For the Simple Syrup:
- 1 cup 200g sugar
- ½ cup 120ml water
- 1 tbsp fresh lemon juice
Instructions
- Preheat oven to 375°F (190°C). Brush 9×13 baking dish with tahini paste.
- In Bowl 1, whisk together yogurt, sugar, baking powder, and baking soda. Set aside; yogurt will bubble slightly.
- In Bowl 2, mix semolina and melted butter until combined. Fold in coconut powder.
- Add the yogurt mixture to the semolina mixture. Stir in the milk and mix until a cohesive batter forms.
- Pour batter into the prepared dish. Spread evenly and tap the dish to release air bubbles.
- Cut batter into 24 squares or diamonds before baking.
- Press one almond gently into the center of each piece. Optionally, sprinkle extra coconut on top.
- Bake uncovered on the bottom rack for 25–30 minutes. Then transfer to the top rack for 5–10 minutes, until golden brown.
- Meanwhile, prepare the syrup: simmer sugar and water for 8 minutes, then stir in lemon juice.
- After baking, reinforce the cuts with a sharp knife. Pour the warm syrup evenly over the cake.
- Allow to cool at least 1 hour before serving.
Notes
Enjoy a piece of Basbousa with hot tea or coffee for a classic Middle Eastern treat.