Basbousa Recipe - Semolina Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • ½ cup plus 2 tbsp salted butter
  • 1 cup sugar
  • 1 cup plain yogurt
  • 2 cups semolina
  • ⅓ cup whole milk
  • 1 tsp baking powder
For topping
  • ¼ cup baked sliced almonds
  • Desiccated coconut (optional)
Ingredients for simple syrup:
  • 1½ cup sugar
  • 1¾ cup water
  • 1 short cinnamon stick (optional)
  • ¼ tsp lemon juice
  1. Preheat the oven to 160 degrees C.
  2. Place the butter in a small bowl and melt in the microwave. Set aside.
  3. In a large mixing bowl, combine together the sugar and yogurt.
  4. Add in the semolina, baking powder and milk.
  5. Finally stir in the melted butter, and let the mixture sit for 10 minutes so that the butter is absorbed.
  6. Transfer the semolina mixture into a lightly greased 9 round cake pan or baking dish.
  7. Bake for about 40-45 minutes.
  8. While the cake is baking, prepare the cinnamon simple syrup.
  9. In a small sauce pan or pot, combine the sugar, water and cinnamon stick.
  10. Bring to a boil on high heat, stirring until sugar dissolves. Turn heat to low and let cook for a few minutes until the syrup thickens.
  11. Remove from heat and stir in the lemon juice. Let cool completely, then remove the cinnamon stick.
  12. As soon as the basbousa is removed from the oven, pour the cool syrup on the hot basbousa.
  13. Let cool completely; syrup must be absorbed into the cake for about 1 hour.
  14. When ready to serve, top the cake with the coconut and almonds.
Recipe by Maya Kitchenette at