Basbousa (Sweet Semolina Cake with Cinnamon Syrup and Coconut) Recipe
Basbousa is a traditional Middle Eastern semolina cake soaked in sweet cinnamon-infused syrup, delivering a moist and fragrant dessert. This version combines fine and coarse semolina with Greek yogurt and butter for a tender crumb, topped with toasted coconut and almonds for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
Cake Batter
- 1 cup (214g) granulated sugar
- 1 cup plain Greek yogurt
- 1 cup (150g) fine semolina
- 1 cup (150g) coarse semolina
- 1 teaspoon baking powder
- 1/3 cup 2% milk
- 1/2 cup butter, melted
Topping
- 1/4 cup sweetened shredded coconut or coconut chips
- 1/4 cup sliced almonds
Cinnamon Syrup
- 1 1/2 cups sugar
- 1 3/4 cups water
- 1 cinnamon stick
- 1/4 teaspoon lemon juice
Instructions
- Get ready: Preheat the oven to 350°F and grease a 9-inch round cake pan thoroughly to prevent sticking.
- Make the batter: In a large mixing bowl, use a rubber spatula to combine the granulated sugar and plain Greek yogurt until smooth. Add both fine and coarse semolina, baking powder, and 2% milk. Stir until all ingredients are well incorporated, then fold in the melted butter to create a thick batter.
- Bake the cake: Pour the batter into the prepared cake pan and use a spatula to level the surface evenly. Place the pan in the preheated oven and bake for 40 to 45 minutes until the cake turns golden brown. If desired, place the cake under the broiler for 2 to 3 minutes to enhance color, but watch closely to avoid burning.
- Prepare the syrup: While the cake bakes, combine sugar, water, and a cinnamon stick in a small saucepan over medium-high heat. Bring to a boil while stirring until the sugar dissolves completely, about 3 to 5 minutes. Remove from heat, stir in lemon juice, and allow the syrup to cool fully. Remove the cinnamon stick before use.
- Soak the cake: Immediately after removing the basbousa from the oven, pour the cooled cinnamon syrup evenly over the hot cake. The syrup may cause the cake to float briefly in the pan—this is normal. Let the cake absorb the syrup completely and cool for at least 1 hour for the best texture and flavor.
- Serve: To serve, either slice and serve directly from the pan or carefully run a knife around the edges and invert the cake onto a serving plate. Garnish the top with sweetened shredded coconut or coconut chips and sliced almonds. Cut into 8 slices and enjoy this moist, aromatic dessert.
Notes
- Use both fine and coarse semolina for optimal texture—fine semolina for softness and coarse semolina for a slight bite.
- Ensure the syrup is cool before pouring over the hot cake to allow proper absorption without making the cake soggy.
- Letting the cake rest for at least an hour helps the flavors meld and the syrup to soak in fully.
- To toast the coconut and almonds, lightly pan-toast them before sprinkling on top for enhanced flavor.
- Storing basbousa in an airtight container at room temperature for up to 3 days maintains its freshness.
Keywords: Basbousa, semolina cake, Middle Eastern dessert, syrup soaked cake, cinnamon syrup, coconut topping, almond garnish
