There’s something nostalgic about basbusa — the golden semolina cake soaked in fragrant syrup, often served during festive gatherings or as a sweet end to a hearty meal. My grandmother made it every Eid, and that scent of rosewater still brings back childhood memories. This version is quick, buttery, and just the right amount of sweet.
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Why You’ll Love This Basbusa (Semolina Cake)
This basbusa recipe creates a cake that’s soft, crumbly, and drenched in an aromatic rosewater syrup. The semolina gives it a lovely texture — a little grainy, but in the best way — and the yogurt keeps it tender and moist. Coconut adds a subtle chew, and almonds on top? The perfect finishing touch.
Taste & Texture: Rich, syrup-soaked, with nutty coconut notes
Aroma: Warm vanilla with a floral finish from rosewater
Perfect For: Eid, Ramadan, family gatherings, or when you want a make-ahead dessert that wows
Ingredients List
For the Cake:
- 1 ½ cups semolina
- 1 cup sugar
- 1 cup plain yogurt
- ½ cup unsalted butter, melted
- 1 tbsp baking powder
- 1 tsp vanilla extract
- ½ cup desiccated coconut
- Almonds (for garnish)
For the Syrup:
- 1 ½ cups sugar
- 1 cup water
- 1 tbsp lemon juice
- 1 tbsp rose water
Substitutions:
- Use ghee instead of butter for a more traditional flavor
- Swap rose water with orange blossom water if preferred
Necessary Tools for Preparation
- Mixing bowls
- Whisk or spoon
- Baking dish (8×8 or 9-inch round)
- Saucepan (for syrup)
- Knife for scoring
- Oven
Step-by-Step Instructions
- Preheat your oven to 180°C (350°F). Grease your baking dish with butter or non-stick spray.
- Mix the batter. In a large bowl, combine semolina, sugar, yogurt, melted butter, baking powder, vanilla, and coconut. Stir until fully mixed.
- Pour and smooth. Pour the mixture into your baking dish. Smooth the top evenly with a spatula.
- Score the top. Gently mark diamond or square shapes with a knife and place one almond in the center of each piece.
- Bake. Place in the preheated oven and bake for 35–40 minutes, or until golden brown on top and a toothpick comes out clean.
- While baking, make the syrup. In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce to a simmer for 10 minutes. Add rose water at the end and set aside to cool.
- Soak the cake. Once the cake is out of the oven, immediately pour the syrup evenly over it while hot. Let it absorb fully.
- Cool & serve. Allow to cool for at least 30 minutes before cutting along your scored lines and serving.
Tips for Perfecting the Recipe
- Don’t overbake — golden on top is perfect; too dark and it’ll be dry
- Let the syrup cool slightly before pouring — not hot syrup on hot cake
- Toast your almonds beforehand for deeper flavor
- For extra richness, replace ¼ cup yogurt with a tablespoon of tahini
What to Serve With It
Basbusa is lovely on its own, but here are great pairings:
- A glass of mint tea or Arabic coffee
- Dollop of whipped cream or Greek yogurt
- Fresh berries for a refreshing contrast
Other desserts you’ll love:
Storage Instructions
Basbusa keeps well!
- Room Temp: Store in an airtight container for up to 4 days.
- Fridge: Stays fresh up to a week — warm before serving.
- Freezing: Freeze for up to 3 months. Thaw and warm slightly before eating.
General Information
Basbusa is a beloved dessert across the Middle East, particularly in Egypt and the Levant. It’s egg-free, naturally vegetarian, and made with pantry staples. Its syrup-soaked texture only gets better the next day — ideal for make-ahead meals and celebrations.
FAQ
Can I make basbusa without yogurt?
Yes, try using sour cream or buttermilk in the same amount.
Can I skip the coconut?
Absolutely. Just leave it out, or replace with ground almonds or fine semolina.
What if I don’t have rose water?
Use orange blossom water or just skip it — the lemony syrup is still amazing.
Conclusion
This basbusa (semolina cake) is pure comfort in every syrupy bite. Easy to make, easier to love, and perfect for sharing with family or enjoying with a quiet cup of tea. If you give it a try, don’t forget to tag your creation on Pinterest!
Print
Moist & Irresistible Basbusa (Semolina Cake Recipe)
- Total Time: 50 minutes
- Yield: 12 squares 1x
- Diet: Vegetarian
Description
A moist, sweet semolina cake topped with almonds and soaked in rose-scented syrup. Classic Middle Eastern dessert made easy!
Ingredients
1 ½ cups semolina
1 cup sugar
1 cup plain yogurt
½ cup unsalted butter, melted
1 tbsp baking powder
1 tsp vanilla extract
½ cup desiccated coconut
Almonds for garnish
For Syrup:
1 ½ cups sugar
1 cup water
1 tbsp lemon juice
1 tbsp rose water
Instructions
Mix semolina, sugar, yogurt, butter, baking powder, vanilla, and coconut. Pour into pan, score, top with almonds. Bake at 180°C for 35–40 min. Simmer syrup ingredients and pour over hot cake. Let cool, cut, and serve.
Notes
Don’t overbake. Pour syrup while cake is hot. Sub coconut with almonds or leave out. Make a day ahead for best flavor.
- Prep Time: 10
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
