If you have a sweet tooth and love indulging in delightful treats, the Semolina Cake With Cream (Basbousa) Recipe is an absolute must-try. This Middle Eastern treasure combines the richness of creamy filling with the unique texture of semolina cake, all soaked in a fragrant, sweet syrup that melts in your mouth. Whether you’re new to basbousa or a longtime fan, this recipe delivers a luscious, comforting dessert that’s perfect for sharing with friends and family on any occasion.
Ingredients You’ll Need
What makes the Semolina Cake With Cream (Basbousa) Recipe so special is how the simple, humble ingredients come together to create layers of flavor and texture that taste anything but ordinary. Each component plays a crucial role—semolina provides a satisfying grainy texture, cream adds luscious softness, and syrup gives that irresistible sweetness and shine.
- Fine semolina: This is the star ingredient giving the cake its signature crumbly yet moist texture.
- Granulated sugar: Sweetens the batter and helps create a caramelized crust during baking.
- Plain yogurt: Adds moisture and a subtle tang that balances the sweetness beautifully.
- Unsalted butter, melted: Brings richness and a tender crumb to the cake.
- Baking powder: Helps the semolina cake rise slightly for a light texture.
- Vanilla extract: Imparts a warm, inviting aroma that enhances every bite.
- Milk: Adjusts the batter’s consistency to a smooth, spreadable texture.
- Blanched almonds: Used as a decorative and crunchy topping.
- For the Cream Filling: Whole milk, cornstarch, sugar, and vanilla create a silky cream layer in the middle.
- For the Sugar Syrup: Sugar, water, lemon juice, and optional rose or orange blossom water make a fragrant syrup that soaks into the cake wonderfully.
How to Make Semolina Cake With Cream (Basbousa) Recipe
Step 1: Prepare the Sugar Syrup
Start by combining sugar, water, and lemon juice in a small saucepan. Bring to a boil, then lower the heat and simmer gently for about 8 to 10 minutes until the mixture thickens slightly. This syrup is what gives basbousa its signature moistness and lovely shine. Stir in a teaspoon of rose or orange blossom water if you like that floral twist, then set it aside to cool while you prepare the rest of the cake.
Step 2: Make the Cream Filling
In another saucepan, whisk together whole milk, cornstarch, and sugar over medium heat. Keep stirring constantly to avoid lumps as the mixture thickens into a smooth, velvety cream. Once thickened, remove from heat and stir in vanilla extract to enhance the flavor. Allow this to cool slightly before layering it in the cake batter.
Step 3: Mix the Semolina Batter
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine fine semolina, sugar, yogurt, melted butter, baking powder, and vanilla extract. Gradually add milk until the batter becomes smooth and easily spreadable. This careful balance ensures a tender yet firm cake that holds the cream layer perfectly.
Step 4: Assemble the Cake
Grease a square or round baking dish to prevent sticking. Pour half of the semolina batter into the dish and spread it evenly with a spatula. Gently spoon the cooled cream filling over this layer, spreading it carefully to create a uniform thickness. Finally, cover the cream with the remaining semolina batter, smoothing the top and making sure it fully encloses the filling. Score the top with a knife into squares or diamonds and press a blanched almond into the center of each piece for that classic look.
Step 5: Bake and Soak with Syrup
Bake the assembled cake for 35 to 40 minutes, or until the top turns a beautiful golden brown. While the cake is still hot from the oven, immediately pour the cooled sugar syrup all over it. This step is key because the hot cake absorbs the syrup perfectly, resulting in a moist, flavorful dessert. Let the cake cool completely so it soaks up all that sweet goodness before slicing and serving.
How to Serve Semolina Cake With Cream (Basbousa) Recipe
Garnishes
Semolina Cake With Cream (Basbousa) Recipe is often garnished with blanched almonds for a touch of elegance and a lovely crunch. You can also sprinkle some toasted coconut flakes or a light dusting of powdered sugar to add more texture and visual appeal.
Side Dishes
This basbousa pairs beautifully with a cup of strong black tea or fragrant mint tea, helping to balance the sweetness. For a more decadent experience, try serving it alongside a small scoop of vanilla ice cream or a dollop of whipped cream.
Creative Ways to Present
If you want to wow your guests, consider serving individual basbousa squares in pretty glass bowls topped with fresh berries or a drizzle of honey. You can even cut the cake into smaller diamonds and skewer them for bite-sized treats at a party.
Make Ahead and Storage
Storing Leftovers
Leftover Semolina Cake With Cream (Basbousa) Recipe keeps well stored in an airtight container at room temperature for up to two days. If you want it a bit chilled, refrigerate it in a covered dish for up to four days without compromising its creamy texture.
Freezing
You can freeze basbousa for up to a month. Wrap individual portions tightly in plastic wrap and foil to prevent freezer burn. When ready to eat, thaw overnight in the refrigerator to preserve its moistness and creamy filling.
Reheating
To enjoy basbousa warm, reheat it gently in a microwave for 20 to 30 seconds or in a low-temperature oven until just warmed through. Avoid overheating to keep the cream filling from drying out or curdling.
FAQs
What makes basbousa different from other cakes?
Basbousa’s use of semolina flour gives it a distinctive grainy texture and a slightly nutty flavor that sets it apart from regular flour-based cakes. Plus, the sweet syrup soaking adds an irresistible moistness typical for Middle Eastern desserts.
Can I use heavy cream instead of milk for the cream filling?
Absolutely. Using heavy cream or substituting part of the milk with cream will make the filling richer and more luscious, perfect if you want an extra indulgent version of the Semolina Cake With Cream (Basbousa) Recipe.
Is this recipe gluten-free?
Unfortunately, traditional semolina cake is not gluten-free since semolina is made from wheat. For a gluten-free alternative, you would need to experiment with other flours, but that would alter the texture and flavor significantly.
Can I make the syrup without rose or orange blossom water?
Yes, the syrup is delicious even without the floral water. The lemon juice brightens up the sweetness, but the scented water adds a signature aroma that many love, so try it if you can!
How long should I let the cake soak in syrup before serving?
For the best flavor and texture, allow the cake to rest for at least 30 minutes after pouring the syrup. This lets the cake absorb the syrup fully, making it moist and rich throughout.
Final Thoughts
I hope this detailed Semolina Cake With Cream (Basbousa) Recipe inspires you to bring a bit of Middle Eastern sweetness into your kitchen. It’s a comforting, joyful dessert that’s sure to become a family favorite with its layers of creamy delight and fragrant syrup. Give it a try—you might just find yourself reaching for seconds before anyone else does!
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Semolina Cake With Cream (Basbousa) Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 pieces
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This Semolina Cake with Cream, known as Basbousa, is a traditional Middle Eastern dessert featuring a moist and tender semolina base layered with a rich cream filling and soaked in fragrant sugar syrup. Enhanced with a hint of vanilla and topped with blanched almonds, this cake offers a perfect balance of texture and sweetness, making it an indulgent treat for any occasion.
Ingredients
For the Semolina Cake:
- 1 cup fine semolina
- 1/2 cup granulated sugar
- 1/2 cup plain yogurt
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup milk (as needed for consistency)
- Blanched almonds for topping
For the Cream Filling:
- 1 cup whole milk
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
For the Sugar Syrup:
- 1 cup sugar
- 1/2 cup water
- 1/2 teaspoon lemon juice
- 1 teaspoon rose water or orange blossom water (optional)
Instructions
- Prepare the Sugar Syrup: In a small saucepan, combine sugar, water, and lemon juice. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for 8 to 10 minutes until it slightly thickens. Stir in rose water or orange blossom water if using, and set the syrup aside to cool.
- Make the Cream Filling: In another saucepan, whisk together whole milk, cornstarch, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens into a creamy consistency. Remove from heat, stir in vanilla extract, and allow it to cool slightly.
- Prepare the Semolina Batter: Preheat the oven to 350°F (175°C). In a mixing bowl, combine fine semolina, granulated sugar, plain yogurt, melted butter, baking powder, and vanilla extract. Gradually add milk as needed to achieve a smooth and spreadable batter.
- Assemble the Cake: Grease a square or round baking dish. Pour half of the semolina batter evenly into the dish. Spread the cream filling gently over the batter as an even layer. Carefully cover the cream layer with the remaining semolina batter, spreading it completely.
- Score and Top: Score the surface of the assembled cake into squares or diamond shapes. Place a blanched almond at the center of each piece to decorate.
- Bake: Bake the cake in the preheated oven for 35 to 40 minutes or until the top turns golden brown.
- Add the Syrup and Cool: Immediately after baking, pour the cooled sugar syrup evenly over the hot cake. Allow the syrup to soak in and the cake to cool before cutting into pieces and serving.
Notes
- For a richer and creamier filling, substitute part of the milk in the cream with heavy cream.
- Allow the cake to sit for at least 30 minutes before serving to ensure the syrup fully absorbs, enhancing the flavor and texture.
- This dessert is best enjoyed at room temperature or chilled according to preference.
