Semolina Cake - Basbousa

This recipe was automatically translated from Romanian. View original here
Semolina Cake - Basbousa

This semolina cake recipe is inspired by Arabic cuisine, a similar Greek cake is made - Revani, but they remain in the name of Basbousa because that's how we tasted it and we found the recipe from our friends Felah and Geea. As simple as making this semolina cake is, the result is extraordinarily tender and good. In the recipe you notice that we have some sugar syrup but the cake is unexpectedly fresh and very sinful, you can't stop eating and it's not too sweet at all.

Normally it is made with Arabic semolina, finer one, but I didn't have it at the beginning and I tested it with our simple semolina. Then I found Arabic semolina, but I still liked how it comes out with my semolina, so you don't have to look for special ingredients.

But if you don't have any of the flavours, use vanilla, lemon juice and it will still be wonderful and tender. Notice that I put Sofran, it is also optional, but if you want to get as close as possible to the original recipe you can put it in syrup.


180 g
or 1 cup
White flour
150 g
1 cup
250 g
1 cup
Coconut flakes
40 g
half a cup
Vegetable oil
150 ml
half a cup
500 ml
2 cups
3 pieces
600 g
2 cups for syrup + 1 cup for dough
0.5 pieces
juice from it
Baking powder
2 tsp
Vanilla Extract
1 tsp
+ 1 teaspoon flower water, 1 teaspoon essence / rose water and Saffron - optional
50 g
for decoration on top, you can replace with simple walnuts, cashews, hazelnuts, etc.

Step by step


In a saucepan pour 2-3 glasses of water and 400g of sugar (or 2 glasses of sugar).

Mix well and put on the fire until it starts to boil.


In the recipe I used filtered water with a Brita cup from Kitchenshop .


When the syrup starts to boil, stir it to dissolve the sugar well.

Add the juice of half a lemon.


Add 1 teaspoon of flower water (no more!), If you have it.


And a few strands of Saffron, if you have any.

Mix the syrup well once more and turn off the heat. Let it cool a bit.


During this time we prepare the cake.

In a larger bowl, mix the eggs with the sugar.


Continue to mix and gradually incorporate the oil.


Pour the whipped milk, add vanilla and rose essence (if you have any).


Then put all the dry ingredients - flour, semolina, coconut and baking powder.


Mix well with a whisk so that the dough is uniform, without lumps.


Grease a deep oven tray with oil, here I have a glass one - 20x30cm.

Pour the dough into the pan and distribute it evenly.


Arrange the almonds at equal distances on top.

You can replace it with cashew or plain Romanian walnut.


Place the cake in a preheated oven at 180 degrees for 35-40 minutes, until well browned.


When you take it out of the oven and while it is still hot, cut it into uniform pieces.


Immediately pour the syrup over the hot cake.


Now let it soak and cool completely for 4-5 hours.


Although it has a syrupy texture, it is fluffy and slightly moist, it is quite fresh from lemon juice.

And if you used the flavors I told you about, it will be an authentic Basbousa :)

Anyway, it is delicious and I recommend you to try it.

Good appetite!

Quantity: 1 kg
Prep time: 60 min
Difficulty: easy
Ready in: 20 min
Publish date:


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