Basbousa Recipe (Middle Eastern Semolina Cake)
Basbousa is a rose-scented semolina cake from Egypt that is loved across the Middle East and North Africa. Semolina, coconut, yogurt and butter are mixed into a thick batter, baked until golden and soaked in a light sugar syrup flavored with rose water. The cake is moist and tender with a slight graininess from the semolina, and tastes of butter, coconut and a mild floral rose. It is also called hareeseh in the Levant and namoura in Lebanon, where orange blossom water is often used in place of rose water.
A Classic Basbousa Recipe
For me, basbousa is one of the easiest cakes to bake. There is no butter and sugar to cream, and you do not need a stand mixer or electric beater. I mix everything in one bowl, spread it in the pan, bake it and pour the syrup over the hot cake. The syrup keeps it moist for days.
How it tastes: The slight graininess of the semolina sets basbousa apart from a regular cake. Every bite is sweet and buttery, with the flavor of semolina, coconut and a mild rose note that comes through gently without overpowering the cake.
Rose water gives basbousa a floral aroma and flavor that is very different from vanilla or cardamom. I also add a few saffron strands to the syrup for a golden hue and a warm aroma. This is my own touch and is optional.
Orange blossom water is another classic choice if you prefer a citrusy floral note. In some versions, especially in the Levant, the pan is greased with tahini, which gives the base a nutty, toasty flavor. My version does not use Tahini, so the rose and coconut flavors come through more clearly.
About the semolina: I use fine semolina, which gives a softer crumb. Coarse semolina or a mix of fine and coarse also works, but it soaks up more liquid, so you will need extra milk, and the cake turns out more grainy. In the US, use fine semolina or cream of wheat (farina). Avoid semolina flour that is as fine as all-purpose flour, as the cake loses its typical texture.
Just the right sweetness: Syrup-soaked cakes can easily turn too sweet. I have kept this one balanced, neither under-sweet nor over-sweet. If you like it sweeter, add 2 to 3 tablespoons more sugar to the batter. I used caster sugar because it dissolves quickly in the batter. Regular coarse sugar may not dissolve fully and can leave a gritty bite.
Bake it once, and I am sure it will become your go-to cake whenever you want a special dessert with very little effort.
Ingredients You Need
- Semolina: Fine semolina or cream of wheat (farina). This is the base of the cake.
- Desiccated coconut: Use unsweetened desiccated coconut. It adds a lovely nutty flavor. Sweetened coconut flakes will make the cake too sweet.
- Sugar: Caster sugar for both the batter and the syrup.
- Yogurt: Plain whole milk yogurt (Curd) that is fresh and not sour. It replaces eggs, adds moisture and reacts with the baking powder to give a soft crumb.
- Butter: Unsalted butter gives basbousa its rich flavor. You can use Ghee (clarified butter) instead.
- Milk: Whole milk loosens the mixture to a spreadable consistency.
- Rose water and saffron: Rose water gives the syrup its floral flavor. Saffron is optional.
- Almonds and pistachios: Slivered or flaked almonds and thinly sliced unsalted pistachios for garnish.
More Classic Global Desserts To Try
How To Make Basbousa (Stepwise)
Make The Rose Syrup
1. Add 1 cup (240 ml) water and 1 cup (150 grams) caster sugar to a saucepan.
2. Heat on medium heat, stirring occasionally, until the sugar dissolves.
3. Then lower the heat to medium-low and simmer gently for 7 to 8 minutes.
The syrup should stay light and only slightly sticky. You do not need a one-string consistency.
4. Turn off the heat and place the pan on the countertop. Add 1 teaspoon lemon juice and mix. The lemon juice helps prevent the syrup from crystallizing and also balances the sweetness.
5. Add 1 tablespoon rose water and mix again.
6. Add 12 to 15 saffron strands, if using. Mix and set the syrup aside to cool completely.
Tip: Make the syrup first so it has time to cool while the cake bakes.
Make The Basbousa Batter
7. Grease a 9-inch (23 cm) round pan or an 8-inch (20 cm) square pan with 1 to 2 tablespoons softened or melted butter, or line it with parchment paper and brush the paper all over with melted butter.
Preheat the oven to 180°C (356°F) for 15 minutes.
8. Take ½ cup (113 grams) unsalted butter in a pan.
9. Melt the butter on low to medium-low heat. Keep it aside.
10. In a mixing bowl, take 1½ cups (270 grams) fine semolina and ½ cup (35 grams) unsweetened desiccated coconut.
11. Add ½ cup (85 grams) caster sugar, 1 teaspoon baking powder and 1 pinch of salt.
12. Mix the dry ingredients thoroughly with a wire whisk.
13. Add the melted butter.
14. Mix well so that the semolina and coconut mixture is evenly coated with the butter. Coating the semolina with fat first keeps the cake tender.
15. Add ½ cup (125 grams) plain yogurt, ¼ cup whole milk and 1 teaspoon vanilla extract. Mix gently until combined.
16. Check the consistency. The batter should be thick, moist and easy to spread, but it should not flow like a regular cake batter.
Fine semolina absorbs liquid quickly, so the mixture may thicken as it sits. If it feels too dry or hard to spread, add more milk, a tablespoon at a time.
Note: If you are using coarse semolina, you will need a few more tablespoons of milk.
Spread & Score
17. Transfer the batter to the prepared pan and spread it in an even layer. Smooth the top gently with a spatula.
Note: Do not press or pack it down, or the cake will turn dense and hard.
18. With a sharp knife, score the basbousa into 8 slices. Make the cuts fairly deep, almost to the bottom of the pan, so you get clearly defined slices and not just lines on the surface.
Note: Do not scrape the knife hard against the base of the pan.
Bake Basbousa
19. Bake in the preheated oven at 180°C (356°F) for 30 to 40 minutes, until the top and edges are golden. Ovens vary, so go by the color and not only by the time.
Check doneness: Insert a toothpick or wooden skewer into the center of the cake. It should come out clean or with a few moist crumbs, but no wet batter. The edges should also start to leave the sides of the pan. If the top is still pale, bake for a few more minutes. An underbaked basbousa turns mushy once the syrup goes in.
Cut And Add The Syrup
20. As soon as you take the basbousa out of the oven, go over the scored lines again with a sharp knife. This time, cut the slices all the way through.
21. While the basbousa is still hot, slowly pour the cooled rose syrup over it. Pour evenly over the top, around the edges and along the cut lines, in 2 to 3 batches. Give the cake a minute to absorb the syrup between each batch.
22. Pour all the syrup. If some of it pools on top, do not worry. The cake absorbs it as it rests.
Let the basbousa rest for at least 1 to 2 hours so the syrup spreads evenly through the cake.
Removing The Basbousa From The Pan
23. From a parchment-lined pan: Once the syrup is fully absorbed and the cake is set, place a flat plate or tray upside down over the pan. Holding both together, carefully flip them so the basbousa drops onto the plate. Tap the base of the pan gently if it doesn’t release, then lift the pan off. Peel away the parchment slowly. Place your serving plate over the basbousa and flip it again so it’s the right side up.
From a greased pan: Once the syrup is absorbed, run a sharp knife along the cut lines again so the slices separate cleanly. Slide a thin offset spatula or flat cake server under one of the outer slices and lift it out gently. Don’t rush this while the cake is still warm and soft, or the slices may break.
Garnish With Almonds & Pistachios
24. While the basbousa rests, toast 2 to 3 tablespoons slivered or flaked almonds and 1 to 2 tablespoons sliced pistachios in a dry pan on low heat, stirring often. Thin almond flakes brown quickly, so watch them closely. Take them off the heat once light golden and let them cool.
Sprinkle the toasted almonds and pistachios over the basbousa. Adding them at the end keeps them crisp.
Serving Suggestions & Storage
Serve basbousa at room temperature with a cup of chai or coffee, or with whipped cream or thick yogurt on the side. Across the Middle East it is a much-loved dessert for festive occasions, and since it keeps well, it also makes a good make-ahead sweet for celebrations and get-togethers.
In cool weather, keep basbousa covered in an airtight container at room temperature for 1 to 2 days. In warm weather, or to keep it longer, refrigerate for up to 5 days. Bring it to room temperature before serving, or warm a piece in the microwave for a few seconds.
Dassana’s Recipe Tips
- Get the consistency right: The mixture should be thick and spreadable, much thicker than a regular cake batter. Too much yogurt or milk gives a soggy cake once the syrup goes in. Too little gives a dry, hard cake.
- Score deep before baking: Deep cuts give neat slices and let the syrup run down into the cake instead of sitting on top.
- Pan size: I use a 9-inch (23 cm) round pan. An 8-inch (20 cm) square pan works just as well, as it holds the same amount of batter and bakes in about the same time. In a 9-inch square pan, the cake is thinner and bakes faster, so start checking at 25 minutes.
- Vegan basbousa: Use plant-based yogurt, vegan butter or coconut oil, and any plant milk. The method stays the same.
Syrup & Flavor Tips
- Cool syrup, hot cake: If both are hot, the cake turns mushy. If both are cold, the syrup sits on top and does not soak in.
- Keep the syrup light: A thick syrup does not soak in well and makes the cake sticky and overly sweet. The syrup should be light and only slightly sticky, with no string consistency.
- Be patient: Do not cut and serve right after pouring the syrup. Wait at least 1 to 2 hours for the syrup to be absorbed completely. Basbousa tastes even better the next day.
- Flavor variation: Add ½ teaspoon cardamom powder to the batter for an Indian touch that goes well with the rose and saffron.
Step by Step Photo Guide Above
Basbousa (Rose-Scented Semolina Cake)
Equipment
- 9-inch (23 cm) round baking pan or 8-inch (20 cm) square pan
Ingredients
For The Rose Syrup
- 150 grams/1 cup caster sugar (superfine sugar)
- 240 ml/1 cup water
- 1 teaspoon lemon juice
- 1 tablespoon rose water
- 12 to 15 saffron strands – optional
For The Basbousa
- 270 grams/1½ cups semolina – fine (sooji or cream of wheat)
- 35 grams/½ cup desiccated coconut – unsweetened
- 85 grams/½ cup caster sugar (superfine sugar)
- 1 teaspoon baking powder
- 1 pinch salt
- 113 grams/½ cup/1 stick butter – unsalted, melted
- 125 grams/½ cup yogurt (curd), plain and unsweetened
- ¼ cup whole milk – plus more as needed
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons butter – melted or softened, for greasing the pan
For Garnish
- 2 to 3 tablespoons almonds – slivered or flaked
- 1 to 2 tablespoons pistachios – unsalted and thinly sliced, optional
Instructions
Making Rose Syrup
- Add the sugar and water to a saucepan. Heat on medium heat, stirring occasionally, until the sugar dissolves.
- Lower the heat to medium-low and simmer gently for 7 to 8 minutes. The syrup should stay light and only slightly sticky, not at one-string consistency.
- Turn off the heat and add the lemon juice. Mix well.
- Add the rose water and saffron strands, if using. Mix and set the syrup aside to cool completely.
Making Basbousa Mixture
- Preheat the oven to 180°C (356°F) for 15 minutes. Grease a 9-inch (23 cm) round pan or an 8-inch (20 cm) square pan with butter, or line it with parchment paper and brush the paper with butter.
- Melt the butter in a pan on low to medium-low heat. Keep aside.
- In a mixing bowl, take the semolina and desiccated coconut. Add the sugar, baking powder and salt. Mix thoroughly with a wire whisk.
- Add the melted butter and mix well until the semolina and coconut are evenly coated with butter.
- Add the yogurt, milk and the vanilla extract. Mix gently until combined.
- Check the consistency. The mixture should be thick, moist and easy to spread, not flowing like a cake batter. If it is too dry, add more milk, a tablespoon at a time.
Shaping And Baking
- Transfer the mixture to the prepared pan and spread it in an even layer. Smooth the top gently with a spatula, without pressing it down.
- With a sharp knife, score the basbousa into equal slices. Cut deep, almost to the base of the pan.
- Bake for 30 to 40 minutes, until the top and edges are golden. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Soaking With Syrup
- As soon as the basbousa comes out of the oven, cut along the scored lines again, this time all the way through.
- While the cake is hot, slowly pour the cooled rose syrup over it, including the edges and cut lines. Pour in 2 to 3 batches, letting it soak in between. Pour all the syrup. Any syrup that pools on top will be absorbed as the cake rests.
- Let the basbousa rest for 1 to 2 hours so the syrup spreads evenly through the cake. You can also refrigerate it.
- Once the syrup is absorbed, remove the basbousa from the pan before garnishing. For a parchment-lined pan, place a plate upside down over the pan, flip it, peel off the parchment, then flip the cake again onto a serving plate. For a greased pan, cut along the lines again and lift out the slices with a thin spatula, starting with an outer slice.
Garnishing And Serving
- While the basbousa rests, toast the almonds and pistachios in a dry pan on low heat until light golden. Let them cool.
- Sprinkle the toasted nuts over the basbousa and serve.
Dassana’s Notes
- Semolina: Use fine semolina (fine rava or sooji) or cream of wheat. Coarse semolina absorbs more liquid, so add more milk and expect a grainier texture.
- Sugar: Use caster sugar so it dissolves well in the batter. For a sweeter basbousa, add 2 to 3 tablespoons more sugar to the batter.
- Consistency: The mixture should be thick and spreadable, not runny.
- Do not press the batter: Spread it gently so the cake stays soft.
- Score before baking: Deep cuts help the syrup soak in evenly and give neat slices.
- Check doneness: Ovens vary, so go by the golden color and a clean toothpick rather than time alone. An underbaked cake turns mushy after soaking with syrup.
- Pan size: I use a 9-inch round pan. An 8-inch square pan works just as well. In a 9-inch square pan, the cake is thinner, so start checking at 25 minutes.
- Syrup: Keep it light and pour it cooled over the hot cake.
- Flavor swaps: Use orange blossom water instead of rose water, or add ½ teaspoon cardamom powder to the batter.
- Removing from the pan: Remove the basbousa only after it has rested and set, and add the nuts after you take it out of the pan, so they don’t fall off when you flip it.
- Vegan option: Use plant-based yogurt, vegan butter or coconut oil, and plant milk.
- Storage: Keep at room temperature in an airtight container for 1 to 2 days in cool weather, or refrigerate for up to 5 days.
