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

Scale

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)

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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.