What I love about basbousa is that it feels like a piece of tradition, even though I’m not from the Middle East myself. It’s a dessert that makes me feel connected to something bigger—a reminder of how food can bring people together, no matter where they’re from.

Whether I’m baking it for friends or enjoying a slice by myself, it’s become my little way of exploring a new culture through something as simple and universal as cake. And now it’s your turn to make it!

Let’s get started!

Preheat oven to 400F and grease a 9×13 tray with butter or tahini, set aside.

In a large bowl mix together both types of semolina with the powdered sugar, desiccated coconut, and baking powder.

Melt the butter in the microwave or stove top then stir into your dry ingredients. Mix in the yogurt until everything is incorporated. It will be a little hard to combine!

While the cake bakes, make the syrup by combining the sugar, water, lemon juice and orange blossom essence if using, in a medium sized pot over medium-high heat. Bring to a boil and remove from heat. Pour the syrup over the basbousa and allow to cool.

Cut yourself a slice (or two) and enjoy!

This cake doesn’t require a lot of effort, but it always feels like a treat. So if you’re looking for something easy to make but totally satisfying, I can’t recommend it enough. Plus, the best part? It keeps well, so you can nibble on it for days (if it lasts that long!).

Check out the video on how to make it:

 

View this post on Instagram

 

A post shared by Asma Faizal (@sincerelyasma)

Basbousa - Semolina Cake

Basbousa is a delightful Middle Eastern semolina cake, rich with a buttery, nutty flavor. Soft and spongy, it’s soaked in fragrant sugar syrup, offering a perfect balance of sweetness and warmth, making it a beloved treat in many cultures!

Print It! Pin It!

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Ingredients

  

Basbousa:

• 2½ cups coarse Semolina
• ½ cup fine Semolina
• 1 cup powdered sugar
• ½ cup dessicated coconut
• 1 tsp baking powder
• 1 cup butter
• 1¼ cup yogurt

Syrup:

• 2 cups sugar
• ½ cup water
• ½ tsp lemon juice
• orange blossom essence optional

Instructions

 

• Preheat oven to 400F and grease a 9x13 tray with butter or tahini, set aside.
• In a large bowl mix together both types of semolina with the powdered sugar, dessicated coconut, and baking powder.
• Melt the butter in the microwave or stove top then stir into your dry ingredients. Mix in the yogurt until everything is incorporated. It will be a little hard to combine!
• Flatten the batter into the prepared tray and score into diamonds. Press a cashews (or almond) into the center of each. Bake for 20-25 minutes until golden brown. Remove from oven.
• While the cake bakes, make the syrup by combining the sugar, water, lemon juice and orange blossom essence if using, in a medium sized pot over medium-high heat. Bring to a boil and remove from heat. Pour over the basbousa and allow to cool.
• Enjoy!