If you have a soft spot for desserts that are both comforting and exotically delightful, you are in for a treat with this Semolina Cake With Cream (Basbousa) Recipe. This beloved Middle Eastern classic combines the nutty, grainy texture of semolina with a luscious layer of creamy filling, all soaked in a fragrant syrup that perfectly balances sweetness and citrus notes. Every bite is a harmonious dance of texture and flavor that feels like a warm hug on a plate. Whether you’re new to Middle Eastern sweets or a longtime fan, this Semolina Cake With Cream (Basbousa) Recipe is sure to become a favorite that you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are wonderfully simple and play essential roles in delivering the true character of this Semolina Cake With Cream (Basbousa) Recipe. Each item adds depth, moisture, or aroma to the final creation, turning humble pantry staples into a stunning dessert.
- Fine semolina: Provides the cake’s unique texture and grainy base essential to Basbousa’s authentic feel.
- Granulated sugar: Sweetens the cake and syrup beautifully; different steps call for it to create layers of sweetness.
- Desiccated coconut (optional): Adds a subtle tropical crunch and flavor that complements the semolina perfectly.
- Baking powder: Helps achieve a light, fluffy texture in the cake.
- Baking soda: Works with the yogurt for ideal rising and tenderness.
- Unsalted butter, melted: Infuses richness and that buttery goodness.
- Plain yogurt (or buttermilk): Brings moisture and a slight tang that balances the sweetness.
- Lemon zest: Adds a fresh citrus note, brightening the overall flavor.
- Orange zest: Contributes warm, fruity aroma enhancing the cake’s complexity.
- Rose water (optional): Infuses an elegant floral fragrance that elevates the syrup and cream.
- Slivered almonds or pistachios: Decorative and add a delightful crunch on top.
- Heavy cream: The star of the creamy filling, providing luscious thickness.
- Cornstarch: Thickens the cream into a pudding-like consistency.
- Vanilla extract: Rounds out the flavors with warm, familiar notes.
- Water and lemon juice: Essential components for the sweet, tangy syrup that soaks into the cake.
- Orange blossom water (optional): Synergizes with rose water for that signature Middle Eastern floral kick.
How to Make Semolina Cake With Cream (Basbousa) Recipe
Step 1: Prepare the Syrup
Start by combining sugar and water in a saucepan and bringing it to a gentle boil. The syrup is a crucial component that adds moisture and sweetness to the cake, so stirring until the sugar dissolves fully is key. Once boiling, simmer for 10 to 12 minutes until it thickens slightly, then infuse it with lemon juice and optional orange blossom water before setting aside to cool. This aromatic syrup is what ultimately transforms each bite into an irresistible delight.
Step 2: Make the Cream Filling
Next, create the creamy center. Whisk heavy cream, cornstarch, and sugar together smoothly in a saucepan, then cook over medium heat while stirring constantly. Patience here is rewarded as you watch the mixture thicken into a pudding-like texture within 5 to 7 minutes. Once thick, stir in vanilla extract and rose water, and let it cool just a little—this filling adds a luscious layer that contrasts beautifully with the semolina’s texture.
Step 3: Prepare the Semolina Batter
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. In a large bowl, combine semolina, sugar, coconut (if using), baking powder, and baking soda. Then, add the melted butter, yogurt, lemon zest, and orange zest, mixing well until fully combined. Expect a thick batter that holds promise for a moist, tender cake infused with vibrant citrus aromas in every bite.
Step 4: Bake the First Cake Layer
Pour half of your semolina batter into the baking dish and spread it evenly. Bake this first layer for 15 to 20 minutes until its surface turns a delicate golden tan. This initial bake helps set a firm base for the cream filling you’ll add next and begins the flavor development that’s so rewarding in the final dish.
Step 5: Add Cream Filling and Top with Remaining Batter
Once the first layer is baked, carefully spread the cooled cream filling evenly over it. Then, gently pour the remaining semolina batter on top, smoothing it out thoughtfully—take your time here to avoid disturbing the cream too much. Finally, decorate the top with slivered almonds or pistachios for a gorgeous nutty accent and added texture to your Semolina Cake With Cream (Basbousa) Recipe.
Step 6: Final Bake and Syrup Soak
Return the cake to the oven and bake for another 25 to 30 minutes until the top is beautifully golden and a toothpick comes out clean. While the cake is still hot, slowly pour the cooled syrup evenly over the top; the syrup will sizzle and absorb into the cake, sealing in moisture and infusing that signature sweetness. Allow the cake to rest for at least 30 minutes so the flavors fully marry and the syrup saturates every crumb.
Step 7: Cut and Serve
Finally, cut your beautifully syrup-soaked Semolina Cake With Cream (Basbousa) Recipe into squares or diamond shapes. Serve it warm or at room temperature—the cream remains decadently soft, the cake tender yet structured, and every bite offers a symphony of flavor and texture that’s truly unforgettable.
How to Serve Semolina Cake With Cream (Basbousa) Recipe
Garnishes
Slivered almonds or pistachios are the classic garnish, adding crunch and visual appeal with their natural earthiness and subtle nuttiness. You can also dust the top with a sprinkle of cinnamon or shredded coconut for extra warmth and texture. A light drizzle of honey or extra rose water can provide an elegant finishing touch that enhances the dessert’s fragrant charm.
Side Dishes
Semolina Cake With Cream (Basbousa) Recipe shines beautifully alongside a cup of strong black tea or spiced coffee, which cuts through the sweetness and complements the cake’s floral notes. Fresh fruit such as berries or citrus segments make for a refreshing contrast, balancing the richness of the cream while adding a pop of color to your presentation.
Creative Ways to Present
For a stunning presentation, try layering the cake with fresh edible flowers or tiny mint sprigs. Serve individual portions topped with a dollop of whipped cream and a sprinkle of pistachios for a refined look perfect for gatherings. You can also plate small squares on decorative platters with a drizzle of cardamom-spiced syrup for a twist on traditional serving—this dessert definitely steals the spotlight!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Semolina Cake With Cream (Basbousa) Recipe covered tightly in the refrigerator. This cake holds up beautifully for up to 3 days, with the cream filling maintaining its lovely creamy consistency. Just be sure to bring it to room temperature before serving to enjoy the full range of flavors and textures.
Freezing
You can freeze the cake if you want to save it for longer. Wrap it securely in plastic wrap and then aluminum foil to prevent freezer burn. It will keep well for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator and warm slightly before serving to restore its softness.
Reheating
Reheat slices gently in a microwave or a low-temperature oven, covering loosely to prevent drying out. Warm just enough to bring the cream slightly back to a soft state without melting it completely. This will revive the cake’s tender texture and make the syrup more aromatic for an irresistible experience.
FAQs
Can I make Semolina Cake With Cream (Basbousa) Recipe vegan?
You can adapt this recipe by substituting dairy ingredients with plant-based alternatives such as coconut cream for the filling and vegan yogurt for the batter. However, keep in mind the texture and flavor may shift slightly, but the resulting dessert can still be delicious and satisfying.
What alternatives are there to rose water and orange blossom water?
If you do not have rose water or orange blossom water, vanilla extract or a few drops of almond extract can provide a lovely aromatic touch. The cake will still be tasty without these, but these floral waters add that authentic Middle Eastern charm you might want to try at least once.
Can I use coarse semolina instead of fine semolina?
Fine semolina works best for this cake because it produces a tender crumb and smooth texture. Coarse semolina will create a grainier, denser cake, which some do enjoy, but it will feel quite different. If you use coarse semolina, consider soaking it briefly in the yogurt before mixing to soften the texture.
Is it necessary to add coconut?
No, coconut is optional and primarily added for flavor and texture variation. If you prefer a more traditional Basbousa, you can omit it without sacrificing the cake’s integrity. The dessert will still be wonderfully moist and delicious.
How long does the syrup need to soak into the cake?
Allow the syrup to soak for at least 30 minutes to ensure the cake absorbs the sweetness fully, but letting it sit longer—up to a few hours or even overnight—intensifies the flavor and moistness. The cake can be enjoyed warm, but it truly reaches its full potential once the syrup has melded into every bite.
Final Thoughts
This Semolina Cake With Cream (Basbousa) Recipe is one of those magical dishes that brings joy with every forkful. It’s a perfect blend of tradition and indulgence, showcasing simple ingredients transformed into a spectacular dessert. I wholeheartedly encourage you to make it your own, share it with loved ones, and soak in the wonderful flavors and textures that only Basbousa can offer. Trust me, once you try this recipe, it will quickly become a treasured favorite in your baking repertoire!
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Semolina Cake With Cream (Basbousa) Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Description
This luscious Semolina Cake with Cream, known as Basbousa, features a moist, flavorful semolina base layered with a rich, creamy filling and soaked in a fragrant sugar syrup infused with citrus and floral notes. Perfect for special occasions or as a delightful dessert, the cake combines the nutty texture of semolina and coconut with aromatic hints of rose water and orange blossom, topped with decorative slivered nuts for an elegant finish.
Ingredients
For the Semolina Cake:
- 2 cups fine semolina
- 1 cup granulated sugar
- 1 cup desiccated coconut (optional)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter, melted
- 1 cup plain yogurt (or buttermilk)
- Zest of 1 lemon
- Zest of 1 orange
- 1 teaspoon rose water (optional)
For Decoration:
- ¼ cup slivered almonds or pistachios
For the Cream Filling:
- 2 cups heavy cream
- ¼ cup cornstarch
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon rose water (optional)
For the Syrup:
- 2 cups granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 tablespoon orange blossom water (optional)
Instructions
- Combine Ingredients for Syrup: In a medium saucepan, combine the sugar and water.
- Cook the Syrup: Bring the mixture to a boil over medium heat, stirring until the sugar dissolves fully.
- Simmer: Reduce the heat and let the syrup simmer gently for 10-12 minutes, until slightly thickened.
- Add Flavorings to Syrup: Stir in lemon juice and orange blossom water if using, remove from heat, and set aside to cool.
- Prepare Cream Filling: In another medium saucepan, whisk together heavy cream, cornstarch, and sugar until smooth.
- Cook Cream Mixture: Heat over medium, stirring constantly until thickened to a pudding-like consistency, about 5-7 minutes.
- Flavor the Cream: Remove cream from heat, stir in vanilla extract and rose water if using, then let it cool slightly.
- Preheat Oven: Set oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Mix Dry Ingredients: In a large bowl, combine semolina, sugar, desiccated coconut if using, baking powder, and baking soda.
- Add Wet Ingredients: Stir in melted butter, yogurt or buttermilk, lemon zest, and orange zest until well combined into a thick batter.
- Layer First Batter: Pour half of the batter into the prepared baking dish and spread evenly.
- Bake First Layer: Bake for 15-20 minutes until lightly golden on the surface.
- Add Cream Filling: Remove cake from oven and spread the prepared cream filling evenly on top.
- Top with Remaining Batter: Carefully pour the remaining batter over the cream layer and spread evenly. This requires patience to avoid mixing layers.
- Decorate: Arrange slivered almonds or pistachios decoratively on top.
- Bake Final Cake: Return the cake to the oven and bake for 25-30 minutes until the top is golden and a toothpick inserted into the center comes out clean.
- Apply Syrup: Immediately after baking, slowly pour the cooled syrup evenly over the hot cake to allow absorption.
- Rest the Cake: Let the cake rest for at least 30 minutes, ideally a few hours, to fully absorb the syrup.
- Serve: Cut the Basbousa into squares or diamonds and serve warm or at room temperature.
Notes
- Using fine semolina yields a smoother texture, but medium semolina can also be used for a coarser bite.
- Desiccated coconut is optional but adds wonderful flavor and texture.
- Rose water and orange blossom water enhance the aroma; omit if unavailable or preferred.
- Be patient when layering the cream filling and batter to prevent mixing.
- Ensure syrup is poured hot over the hot cake for optimal absorption and moisture.
- Basbousa improves in flavor if allowed to rest for several hours or overnight.
- For a dairy-free version, substitute yogurt with a plant-based alternative and use coconut cream instead of heavy cream.
- Store leftovers refrigerated and warm slices before serving for best texture.
