Basbousa is a traditional Middle Eastern semolina cake that’s soft, slightly grainy, and soaked in fragrant syrup. It’s sweet but not overwhelming, with a buttery flavor and a subtle hint of rose or orange blossom water.

We love making it at home because it’s comforting, simple with the right guidance, and perfect for sharing with family or friends. Today, we’ll guide you through every step, from gathering ingredients to serving, so you can bake a perfect Basbousa.

Ingredients You’ll Need

For a 9×9 inch pan (about 25–30 pieces):

Cake Batter:

- 340g coarse semolina

- 80g melted salted butter

- 160g Greek yogurt

- 140g granulated sugar (not powdered)

- ½ tsp baking powder

- ½ tsp baking soda

- 1 tbsp cornflour

- 60g desiccated coconut

- 60ml whole milk

Syrup:

- 400g white sugar

- 250ml water

- 2 tbsp rose water or orange blossom water

Topping:

30 whole almonds

Optional for Pan Greasing:

- 1 tbsp tahini

- 1 tsp butter

Step 1: Preparing the Pan

Preheat your oven to 180°C (350°F). Lightly grease your baking pan with a thin layer of tahini and butter. Be careful not to over-grease; a thin layer prevents sticking while keeping the cake’s texture intact.

Step 2: Preparing the Semolina Base

In a large mixing bowl, pour the 340g coarse semolina. Drizzle over 80g melted butter. Stir thoroughly with a wooden spoon until all semolina grains are coated. This step ensures the cake will be golden and moist.

Step 3: Mixing Yogurt and Leavening Agents

In another bowl, combine 160g Greek yogurt, 140g granulated sugar, ½ tsp baking powder, and ½ tsp baking soda. Stir until smooth. You may notice a few bubbles forming—that’s normal. This mixture helps the cake rise gently without becoming fluffy like sponge cake.

Step 4: Combining Dry Ingredients

Add 1 tbsp cornflour and 60g desiccated coconut to the butter-coated semolina. Fold gently with a wooden spoon until evenly mixed. Handle carefully to keep the batter light and airy.

Step 5: Folding in Wet Ingredients

Pour the yogurt mixture and 60ml whole milk into the semolina mixture. Fold gently with a spatula until combined. Avoid overmixing; the batter should be soft but not runny.

Step 6: Shaping and Topping

Pour the batter into your greased pan. Smooth the top with a spatula. Using a skewer or toothpick, score the surface into squares or diamond shapes. Place one almond in the center of each piece. This adds a classic nutty touch and improves presentation.

Step 7: Baking the Basbousa

Bake in the preheated oven for 30–40 minutes until golden brown. Baking time may vary depending on your oven; check after 30 minutes and continue if needed.

Step 8: Preparing the Syrup

While the cake bakes, combine 400g sugar and 250ml water in a small saucepan. Simmer over low heat for 5 minutes, then stir in 2 tbsp rose water or orange blossom water. Keep the syrup warm for when the cake is ready.

Step 9: Soaking the Cake

Once the Basbousa comes out of the oven, immediately pour the hot syrup evenly over the scored pieces. Allow the syrup to soak fully. Using all syrup gives a soft, moist cake; if preferred, pour half and add more later.

Step 10: Serving and Storing

Let the cake cool to room temperature. Basbousa tastes even better the next day as the syrup settles. Store at room temperature for up to 5 days or refrigerate for up to 7 days. Lykkers, enjoy a piece with tea or coffee, or share it with friends—it’s a perfect treat for any occasion.

Wrapping Up With Tips

Making Basbousa may seem detailed, but taking it step by step ensures success. Remember gentle folding, proper greasing, careful scoring, and syrup soaking. We also encourage experimenting with nut toppings or syrup flavor. Baking Basbousa at home is not just about dessert—it’s about bringing warmth and tradition into our kitchen.