Basbousa (Rose-Scented Semolina Cake)

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Basbousa (Rose-Scented Semolina Cake)

Basbousa is a rose-scented Middle Eastern semolina cake soaked in sugar syrup. Fine semolina (rava or sooji), coconut, yogurt and butter are mixed into a thick batter and baked until golden. A light rose syrup poured over the hot cake makes it sweet and moist, with a slight graininess. It is finished with toasted almonds and pistachios.

Prep Time15

Cook Time50

Resting Time1

Total Time2 5

Course: Dessert

Cuisine: Middle Eastern

Diet: Vegetarian

Difficulty Level: Easy

Servings: slices

Calories: 424kcal

Author: Dassana Amit

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 squares or diamonds. 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 pieces with a thin spatula, starting with an outer piece.

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.

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 pieces.
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.

Nutrition