Basboussa Moroccan Semolina Cake Recipe with Syrup
Basboussa is a traditional Moroccan semolina cake soaked in syrup, made with yogurt and coconut. It’s moist, sweet, easy to bake, and perfect for festive occasions or everyday desserts.
Equipment
- Mixing bowls
- Whisk or spoon
- 9x9 inch baking dish
- Knife
- saucepan
- oven
Ingredients
For the Cake:
- 1 ½ cups coarse semolina
- ½ cup desiccated coconut
- 1 cup plain yogurt
- ¾ cup granulated sugar
- ½ cup melted unsalted butter
- 1 tsp baking powder
- Pinch of salt
- Almonds for garnish optional
For the Syrup:
- 1 cup granulated sugar
- ¾ cup water
- 1 tsp lemon juice
- 1 tsp rose water or orange blossom water optional
Instructions
- Preheat oven to 180°C (350°F). Grease a 9x9 inch baking dish.
- Combine dry ingredients: semolina, coconut, sugar, salt, baking powder in a bowl.
- Mix in yogurt and butter until well blended. Do not over-mix.
- Pour batter into the baking dish. Rest for 10 minutes.
- Score the surface into squares/diamonds. Add almonds on top.
- Bake for 30–35 minutes or until golden and a toothpick comes out clean.
- While baking, make syrup: boil sugar and water, then simmer 8–10 min. Add lemon juice and floral water.
- Pour warm syrup over hot cake as soon as it comes out of the oven.
- Let absorb and cool for at least 1 hour before serving.
Notes
Use coarse semolina for authentic texture.
Warm syrup on a hot cake ensures full absorption.
Add crushed pistachios or coconut flakes as topping for variation.