If you love desserts that are rich, moist, and full of Middle Eastern charm, then the Semolina Cake With Cream (Basbousa) Recipe is an absolute must-try. This delightful cake combines the nutty texture of fine semolina with a luscious creamy filling, all soaked in a fragrant syrup scented with rose or orange blossom water. It’s a crowd-pleaser that balances sweetness and creaminess beautifully, making it perfect for family gatherings or special occasions. Once you try this recipe, it will quickly become a cherished favorite in your dessert repertoire.
Ingredients You’ll Need
Gathering the right ingredients is so important in capturing the authentic taste and irresistible texture of this Semolina Cake With Cream (Basbousa) Recipe. Each component plays a crucial role, from the semolina that gives the cake its signature coarse texture to the silky cream layer and the aromatic syrup that ties it all together.
- 2 cups fine semolina: Provides the base for the cake with a slightly grainy texture that holds moisture beautifully.
- 1/2 cup granulated sugar: Sweetens the semolina batter to balance the rich flavors.
- 1 teaspoon baking powder: Helps the cake rise gently for a light, tender crumb.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 cup plain yogurt: Keeps the batter moist and adds a subtle tang.
- 1/2 cup unsalted butter, melted: Adds richness and a tender texture.
- 1 teaspoon vanilla extract: Infuses a warm, comforting aroma into the batter.
- 1 cup whole milk: The base for the creamy filling with smooth, rich flavor.
- 3 tablespoons cornstarch: Thickens the cream filling for that perfect custard-like consistency.
- 2 tablespoons sugar for the cream filling: Sweetens the creamy layer without overpowering it.
- 1 teaspoon vanilla for the cream: Adds depth and aroma to the filling.
- 1 1/2 cups granulated sugar for the syrup: Creates that iconic sweet soak of the cake.
- 1 1/2 cups water: Dilutes the syrup and helps it infuse into the cake.
- 1 tablespoon lemon juice: Brightens the syrup and balances the sweetness.
- 1 teaspoon rose water or orange blossom water: Provides the signature fragrant Middle Eastern flair.
How to Make Semolina Cake With Cream (Basbousa) Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish to prevent sticking. In a large bowl, combine the fine semolina, granulated sugar, baking powder, and salt. Mixing your dry ingredients first ensures the rising elements are evenly distributed. Stir in the plain yogurt, melted butter, and vanilla extract until you achieve a thick, luscious batter that holds together well but is still spreadable.
Step 2: Create the Cream Filling
In a medium saucepan over medium heat, whisk together the whole milk, cornstarch, sugar, and vanilla for the cream filling. Keep stirring constantly as the mixture heats to prevent lumps and ensure smoothness. As it thickens to a custard-like texture, remove it from the heat and set aside to cool slightly while you prepare the rest of the cake.
Step 3: Assemble the Layers
Pour half of the semolina batter into your prepared baking dish and spread it out evenly to create a solid base. Spoon the creamy filling over this layer, smoothing it carefully to cover every inch. Then, gently spread the remaining semolina batter over the cream layer. Take your time here to ensure the creamy layer stays intact without mixing into the batter.
Step 4: Bake the Cake
Bake your assembled basbousa for 35 to 40 minutes, or until the top is golden and the cake feels set to the touch. The scent filling your kitchen at this point is nothing short of irresistible and a beautiful signal that you are near the finish line.
Step 5: Prepare the Syrup
While the cake bakes, combine the sugar and water in a saucepan and bring it to a boil. Lower the heat to let it simmer gently for about 10 minutes until it thickens slightly. Stir in the fresh lemon juice and rose water (or orange blossom water) for that distinctive Middle Eastern flavor. Remove from heat and get ready to pour this fragrant syrup over the hot cake as soon as it comes out of the oven.
Step 6: Soak and Cool
Immediately pour the warm syrup evenly across the surface of the hot basbousa so that it absorbs deeply, infusing every bite with sweetness and floral notes. Allow the cake to cool completely in the pan. This cooling phase is essential because it gives the syrup time to soak in fully, making the cake tender, moist, and utterly decadent.
How to Serve Semolina Cake With Cream (Basbousa) Recipe
Garnishes
A simple sprinkling of ground pistachios or sliced almonds over the top adds a delightful crunch and a burst of subtle nuttiness, making your basbousa even more inviting. You can also toast your nuts lightly for an extra flavor boost before garnishing.
Side Dishes
Serve this sweet treat alongside strong, aromatic coffee or mint tea to balance the sugary richness. The bitterness of these drinks pairs beautifully with the floral syrup and creamy layers of basbousa, creating a truly memorable dessert experience.
Creative Ways to Present
Dress up your Semolina Cake With Cream (Basbousa) Recipe by cutting it into diamonds rather than squares for a traditional look. For a modern twist, serve individual portions in pretty dessert cups layered with extra whipped cream and a drizzle of honey or rose syrup. Adding a fresh edible flower for decoration can also elevate your presentation to special occasion status.
Make Ahead and Storage
Storing Leftovers
Basbousa keeps beautifully in an airtight container at room temperature for up to two days, perfect for sharing or easy snacking later. Keep it covered to maintain moisture and avoid drying out the semolina layers.
Freezing
If you want to save leftovers for longer, wrap the cake tightly in plastic wrap and foil, and freeze for up to one month. Thaw overnight in the fridge before serving to preserve the texture of both the cake and the cream filling.
Reheating
To warm your basbousa, pop individual slices into a microwave for 20-30 seconds or heat briefly in a low oven. This softens the cake and brings out the aromas without compromising the creamy center.
FAQs
Can I use coarse semolina instead of fine semolina?
While fine semolina is preferred for its smooth crumb, coarse semolina adds a more textured bite. If using coarse, expect a denser cake and slightly different mouthfeel, but it will still taste delicious.
Is the cream layer necessary in the Semolina Cake With Cream (Basbousa) Recipe?
The cream filling adds richness, softness, and a luscious contrast to the grainy semolina. You can omit it for a simpler basbousa, but the creamy layer truly elevates this version.
Can I substitute yogurt with sour cream or buttermilk?
Yes, both sour cream and buttermilk provide acidity that helps tenderize the cake, but yogurt is traditional and contributes a lighter texture and flavor.
What if I don’t have rose water or orange blossom water?
You can leave these out, but adding a few drops is key to that signature Middle Eastern aroma. Alternatively, a splash of vanilla or almond extract offers a different but pleasant fragrance.
How do I know when the syrup is ready?
The syrup should be clear, slightly thickened, and coat the back of a spoon. Simmering it about 10 minutes and checking consistency ensures it’s just right to soak the cake perfectly.
Final Thoughts
This Semolina Cake With Cream (Basbousa) Recipe is a beautiful celebration of flavors and textures that will charm your taste buds and warm your heart. Whether you’re making it for a festive occasion or an everyday indulgence, its rich layers and fragrant syrup promise a truly delightful experience. Go ahead, try making basbousa at home—you’ll be amazed at how easy and rewarding it is to create such a beloved Middle Eastern treasure right in your own kitchen.
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
This delicious Semolina Cake With Cream, known as Basbousa, is a traditional Middle Eastern dessert featuring a moist semolina base layered with a rich milk cream filling and soaked in fragrant rose water syrup. Perfectly baked to golden perfection, this cake is sweet, creamy, and ideal for gatherings or as a special treat.
Ingredients
For the Semolina Cake
- 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
For the Cream Filling
- 1 cup whole milk
- 3 tablespoons cornstarch
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
For the 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 Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Mix Dry Semolina Ingredients: In a large bowl, combine 2 cups fine semolina, 1/2 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt stirring until evenly mixed.
- Add Wet Ingredients to Batter: Stir in 1 cup plain yogurt, 1/2 cup melted unsalted butter, and 1 teaspoon vanilla extract, mixing until the thick batter forms uniformly.
- Layer the Batter: Pour half of this batter evenly into the prepared baking dish, spreading it flat to create the base layer.
- Make the Cream Filling: In a saucepan over medium heat, whisk together 1 cup whole milk, 3 tablespoons cornstarch, 2 tablespoons sugar, and 1 teaspoon vanilla. Cook, stirring constantly until the mixture thickens into a creamy custard. Remove from heat.
- Assemble the Cake: Spread the thickened cream filling evenly over the semolina layer in the baking dish. Then carefully spoon and spread the remaining semolina batter over the cream layer, covering it evenly.
- Bake the Cake: Place the dish in the preheated oven and bake for 35 to 40 minutes until the top is golden and the cake is set.
- Prepare the Syrup: While baking, combine 1 1/2 cups sugar and 1 1/2 cups water in a saucepan, bring to a boil, then reduce heat and simmer for 10 minutes before stirring in 1 tablespoon lemon juice and 1 teaspoon rose water or orange blossom water. Remove from heat.
- Apply Syrup and Cool: As soon as the cake comes out of the oven, pour the warm syrup evenly over the hot cake. Let the cake cool completely in the dish to absorb the syrup fully.
- Serve: Once cooled and syrup absorbed, slice into 12 pieces and serve. Optionally garnish with ground pistachios or almonds.
Notes
- Allow the basbousa to rest for at least 1 hour so the syrup can soak fully into the cake, enhancing its flavor and moisture.
- Garnish with chopped pistachios or almonds before serving for added texture and a nutty touch.
- Use fine semolina for best texture; coarse semolina may alter the softness of the cake.
- Rose water can be substituted with orange blossom water depending on flavor preference.
