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
Scale
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.
