If you’ve ever wished for a dessert that’s both comforting and delightfully indulgent, the Semolina Cake With Cream (Basbousa) Recipe is exactly what your sweet tooth needs. This Middle Eastern treat combines the grainy richness of semolina with a luscious creamy layer that elevates every bite, soaked in a fragrant syrup that dances on your tongue. It’s simple yet utterly satisfying, perfect for sharing with loved ones or treating yourself to a cozy moment of sweetness.
Ingredients You’ll Need
The beauty of this Semolina Cake With Cream (Basbousa) Recipe lies in its straightforward, wholesome ingredients. Each one plays a crucial role, from lending texture to balance, ensuring the final cake is moist, flavorful, and perfectly spongy.
- 2 cups fine semolina: The star ingredient that gives basbousa its signature texture.
- 1/2 cup granulated sugar: Adds just the right amount of sweetness to the cake batter.
- 1 teaspoon baking powder: Helps the cake rise lightly for a soft crumb.
- 1/4 teaspoon salt: Balances the sweetness and enhances the flavors.
- 1 cup plain yogurt: Provides moisture and a subtle tang, keeping the cake tender.
- 1/2 cup unsalted butter, melted: Adds richness and a luscious crumb.
- 1 teaspoon vanilla extract: Infuses the batter with warm, comforting aroma.
- 1 cup whole milk: Base for the creamy filling, ensuring smoothness.
- 3 tablespoons cornstarch: Thickens the cream layer to a perfect consistency.
- 2 tablespoons sugar (for cream): Sweetens the cream filling lightly.
- 1 teaspoon vanilla (for cream): Enhances the cream with an inviting fragrance.
- 1 1/2 cups granulated sugar (for syrup): Makes the syrup beautifully sweet and sticky.
- 1 1/2 cups water: Dilutes the syrup for the perfect soak.
- 1 tablespoon lemon juice: Adds a hint of brightness to the syrup, balancing sweetness.
- 1 teaspoon rose water or orange blossom water: Delivers a floral note that’s essential to authentic basbousa.
How to Make Semolina Cake With Cream (Basbousa) Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish. This ensures your basbousa bakes evenly and releases nicely when it’s done.
Step 2: Mix the Semolina Batter
In a large bowl, combine the fine semolina, sugar, baking powder, and salt. Then stir in the yogurt, melted butter, and vanilla extract until you get a thick batter. The texture should be thick but spreadable—this is the base for your cake layers.
Step 3: Layer the Batter and Prepare the Cream
Pour half of the semolina batter into your baking dish and spread it evenly. Next, in a saucepan over medium heat, whisk together the milk, cornstarch, sugar, and vanilla for the cream. Stir constantly to avoid lumps and cook until the mixture thickens to a creamy consistency.
Step 4: Assemble the Cake
Spread the warm cream filling evenly over the semolina layer. Then gently spoon the remaining semolina batter over the cream layer, smoothing it out carefully so that the cream stays intact beneath.
Step 5: Bake to Golden Perfection
Bake for 35 to 40 minutes or until the top is beautifully golden and the cake feels set when gently touched. This golden crust adds a lovely textural contrast to the soft layers inside.
Step 6: Prepare and Pour the Syrup
While baking, combine the granulated sugar and water in a saucepan and bring to a rolling boil. Reduce the heat and let it simmer for 10 minutes before stirring in the lemon juice and your choice of rose or orange blossom water. Pour this syrup evenly over the hot cake immediately after it comes out of the oven to lock in moisture and flavor.
How to Serve Semolina Cake With Cream (Basbousa) Recipe
Garnishes
To enhance the already delightful Semolina Cake With Cream (Basbousa) Recipe, sprinkle some crushed pistachios or sliced almonds on top before serving. These add lovely crunch and a pop of color, making each slice irresistibly inviting.
Side Dishes
This cake pairs beautifully with light beverages like mint tea or strong Arabic coffee, which cut through the sweetness and offer a refreshing counterbalance. For a special occasion, serve with fresh berries on the side to add a tart dimension.
Creative Ways to Present
Try cutting the basbousa into diamond shapes instead of squares for a more traditional and elegant presentation. You can also drizzle a little extra syrup or dust with powdered sugar just before serving to add visual appeal and an extra touch of sweetness.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the basbousa tightly with plastic wrap or store in an airtight container at room temperature. It stays moist and delicious for up to three days, making it a perfect make-ahead dessert for gatherings.
Freezing
You can freeze the Semolina Cake With Cream (Basbousa) Recipe by wrapping individual slices in plastic wrap and placing them in a freezer-safe container. When ready, thaw overnight in the fridge for a convenient treat anytime.
Reheating
To enjoy leftovers fresh, warm slices briefly in the oven at 300°F for about 5 to 7 minutes, or just until warmed through. This revives the cake’s softness and brings back that delightful creaminess.
FAQs
Can I substitute the plain yogurt with something else?
Yes, if you don’t have yogurt on hand, you can use buttermilk or sour cream, which will maintain the moisture and tang that the yogurt provides.
Is it necessary to add the cream layer in the Semolina Cake With Cream (Basbousa) Recipe?
The cream layer is what makes this version stand out, adding richness and a soft texture that complements the semolina perfectly. You can skip it, but you’ll miss out on that luxurious contrast.
Can I use a different syrup flavor?
Absolutely! While rose or orange blossom water is traditional, vanilla or cinnamon syrup can give your basbousa a unique, personal twist.
How do I prevent the syrup from making the cake soggy?
Pour the syrup slowly and evenly over the hot cake right out of the oven, allowing it to soak in gradually. Letting the cake rest for at least an hour helps the syrup absorb fully without sogginess.
Is this recipe suitable for vegetarians?
Yes, this Semolina Cake With Cream (Basbousa) Recipe is naturally vegetarian-friendly, made without any meat or gelatin-based ingredients.
Final Thoughts
Trust me, once you try the Semolina Cake With Cream (Basbousa) Recipe, it will become a beloved staple in your dessert rotation. Its harmonious blend of textures, flavors, and aromas makes every slice feel like a tiny celebration. So grab your ingredients, make this cake, and share a moment of pure, sweet joy with those you care about.
Print
Semolina Cake With Cream (Basbousa) Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Semolina Cake With Cream, also known as Basbousa, is a traditional Middle Eastern dessert featuring a moist semolina cake layered with a rich cream filling and soaked in fragrant rose water syrup. This recipe combines the nuttiness of semolina with the silky texture of cream, topped with a sweet, aromatic syrup that makes each bite irresistibly delicious.
Ingredients
Cake Batter
- 2 cups fine semolina
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup plain yogurt
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Cream Filling
- 1 cup whole milk
- 3 tablespoons cornstarch
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Syrup
- 1 1/2 cups granulated sugar
- 1 1/2 cups water
- 1 tablespoon lemon juice
- 1 teaspoon rose water or orange blossom water
Instructions
- Prepare the Oven and Dish: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Make the Cake Batter: In a large bowl, combine the fine semolina, 1/2 cup sugar, baking powder, and salt. Stir well to mix the dry ingredients evenly. Add the plain yogurt, melted unsalted butter, and 1 teaspoon vanilla extract. Mix thoroughly until you form a thick, consistent batter.
- Layer the First Batter: Pour half of the semolina batter into the prepared baking dish. Use a spatula or the back of a spoon to spread it evenly, creating a smooth base layer.
- Prepare the Cream Filling: In a medium saucepan over medium heat, whisk together the whole milk, cornstarch, 2 tablespoons sugar, and 1 teaspoon vanilla extract. Stir constantly until the mixture thickens to a custard-like consistency. Once thickened, remove the saucepan from the heat.
- Add the Cream Layer: Spread the thickened cream filling evenly over the semolina batter layer in the baking dish.
- Top with Remaining Batter: Carefully spoon the remaining half of the semolina batter over the cream layer. Gently spread it out evenly to cover the cream completely without mixing the layers.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes until the top is golden brown and the cake is set.
- Prepare the Syrup: While the cake bakes, combine 1 1/2 cups sugar and 1 1/2 cups water in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and let it simmer for 10 minutes. Remove from heat, then stir in 1 tablespoon lemon juice and 1 teaspoon rose water or orange blossom water for flavor.
- Apply the Syrup: As soon as the cake comes out of the oven and is still hot, pour the warm syrup evenly over the entire surface. This allows the cake to soak up the syrup thoroughly.
- Cool and Serve: Let the basbousa cool completely, preferably for at least one hour, to allow full absorption of the syrup. Slice into squares and serve. Optionally, garnish with ground pistachios or almonds before serving for added texture and flavor.
Notes
- Let the basbousa rest for at least 1 hour to ensure the syrup is fully absorbed for maximum moistness.
- You can garnish the top with ground pistachios, almonds, or other nuts for added texture and visual appeal.
- Use fine semolina for the best texture; coarse semolina will create a grainier cake.
- Rose water can be substituted with orange blossom water if desired for a different fragrance.
