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Soft Basbousa

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Soft Basbousa

Soft Basbousa
Yield16 squares
Prep20 minutes
Bake30 minutes
LevelBeginner-Friendly
Nutrition facts ›
Texture goal
Soft and moist with a hint of chewy texture from the semolina.

Basbousa is a Middle Eastern semolina cake soaked in a sweet syrup, known for its soft, moist texture and aromatic finish. This dessert is perfect for those seeking a sweet, nostalgic treat with a hint of exotic flavor.

Why you'll want it now, Aromatic, syrup-soaked cake that's irresistibly moist and sweet.

Why this recipe works

Using semolina flour gives Basbousa its characteristic soft and slightly grainy texture, while soaking the cake in a fragrant syrup ensures it remains moist and flavorful. A touch of coconut adds richness, complementing the sweet syrup.

Equipment

  • Mixing bowl
  • Whisk
  • 9 x 9 in (23 x 23 cm) baking pan
  • Saucepan
  • Wooden spoon
  • Cooling rack

How to make it

  1. Preheat the oven to 350°F (175°C). Grease a 9 x 9 in (23 x 23 cm) baking pan.
  2. In a mixing bowl, combine semolina, sugar, yogurt, coconut, melted butter, baking powder, vanilla extract, and salt. Mix until well combined.
  3. Pour the batter into the prepared baking pan and smooth the top with a spoon or spatula.
  4. Bake for 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  5. While the cake is baking, prepare the syrup. In a saucepan, combine water and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves.
  6. Reduce the heat and let it simmer for 10 minutes. Remove from heat and stir in lemon juice and rose water.
  7. Once the cake is done, remove it from the oven and immediately pour the syrup evenly over the hot cake.
  8. Allow the cake to cool in the pan on a cooling rack before cutting into squares.
Enjoy a slice of this soft, syrup-soaked Basbousa, and let its sweet, aromatic flavors transport you to a cozy Middle Eastern kitchen.

How you'll know it's ready

The cake is ready when the top is golden brown and a toothpick inserted into the center comes out clean.

Convection oven? (and if you don't have one)

For standard ovens, the temperature is perfect as written. If using a convection oven, reduce the temperature by 25°F and check a few minutes early, as convection ovens bake faster.

Soft Basbousa

Troubleshooting

  • If the cake is too dry, it may have been overbaked. Ensure to check for doneness as described.
  • If the syrup doesn't absorb well, ensure the cake is hot when pouring the syrup over it.
  • For a more pronounced flavor, adjust the amount of rose water or orange blossom water to your taste.
  • If the cake is too sweet, reduce the sugar in the syrup slightly.

Storage

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

Make ahead

Basbousa can be made a day ahead and stored at room temperature, allowing the syrup to fully soak into the cake.

Variations

Frequently asked questions

What is the best way to cut Basbousa?
Use a sharp knife to cut the cake into squares or diamond shapes while it is still slightly warm.
Can I use a different type of flour?
Semolina is key for the traditional texture, but you can try a mix of semolina and all-purpose flour for a softer texture.
How can I make Basbousa less sweet?
Reduce the sugar in the syrup or use less syrup overall to adjust the sweetness to your preference.
Can Basbousa be frozen?
Yes, wrap individual pieces in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

Nutrition Facts

Per serving: 1 square (85 g)
Calories200
Total Fat8 g
Saturated Fat5 g
Cholesterol25 mg
Sodium70 mg
Total Carbohydrate30 g
Dietary Fiber1 g
Total Sugars20 g
Protein3 g

Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.

Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.