Basbusa Semolina Cake with Honey Syrup and Almonds
Basbusa Cake
Tender semolina cake soaked in fragrant honey syrup, topped with toasted almonds.
Basbusa is a beloved Middle Eastern semolina cake that’s all about comfort: a tender, slightly grainy crumb baked golden, then drenched in a fragrant honey-lemon syrup until glossy and sweet. It’s the kind of dessert that smells like holidays and slow afternoons — simple ingredients, big personality.
This recipe keeps the method straightforward and reliable: a yogurt- and butter-based batter for richness, a light lift from baking powder, and a syrup spiced with a hint of lemon and optional orange blossom or rose water. It’s impressive on a dessert plate but easy enough to make for family gatherings.
Nutrition (per serving)
Directions
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1
Preheat the oven to 350°F and grease an 8x8-inch square baking pan or line it with parchment.
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2
In a large bowl whisk together semolina, flour, sugar, baking powder and salt until combined.
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3
In a separate bowl beat the eggs lightly, then mix in yogurt, melted butter and vanilla.
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4
Combine wet ingredients with dry and stir until a thick batter forms; let rest 10 minutes to hydrate the semolina.
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5
Transfer batter to the prepared pan, smoothing the top with a spatula. Score the surface into 12 diamond or square shapes and press one blanched almond into the center of each piece.
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6
Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
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7
While the cake bakes, make the syrup: combine sugar and water in a small saucepan, bring to a boil, then simmer 6–8 minutes until slightly thickened. Remove from heat and stir in honey, lemon juice and optional orange blossom or rose water. Let the syrup cool slightly.
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8
When the cake is hot from the oven, pour the warm syrup evenly over the cake (the cake should be hot and the syrup warm to ensure proper absorption).
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9
Allow the basbusa to cool and soak for at least 1–2 hours before cutting fully along the scored lines and serving.
Ingredients
- Coarse semolina:2 cups
- All-purpose flour:1/2 cup
- Granulated sugar:3/4 cup
- Baking powder:1 tsp
- Plain yogurt:1 cup
- Melted unsalted butter:1/2 cup
- Large eggs:2 pieces
- Vanilla extract:1 tsp
- Whole blanched almonds:12 pieces
- For the syrup - granulated sugar:1 cup
- For the syrup - water:1/2 cup
- For the syrup - honey:2 tbsp
- For the syrup - lemon juice:1 tsp
- Orange blossom or rose water (optional):1 tsp
- Salt:1/4 tsp
Tips & Notes
- Use coarse or medium semolina for the best crumb — fine semolina gives a different texture.
- Let the batter rest before baking so the semolina hydrates; that helps produce a tender interior.
- Match temperatures: pour warm syrup over a hot cake for the best soak-in effect; avoid cold syrup or cold cake.
- Store leftovers covered at room temperature for 2 days or refrigerate up to 5 days; refresh briefly in a warm oven before serving if desired.
