If you’re looking for a show-stopping treat with roots in Middle Eastern tradition, it doesn’t get more delightful than Semolina Cake With Cream (Basbousa). Imagine a softly textured semolina base, fragrantly sweetened with syrup, tucked around a dreamy, pudding-like cream filling. It’s the kind of dessert that bridges cozy home-baking and celebratory elegance, winning hearts at family gatherings, potlucks, or whenever you want to spoil yourself with something special.
Ingredients You’ll Need
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Cake:
- 1 cup semolina
- 1 cup shredded coconut
- 1/2 cup granulated sugar
- 1/2 cup plain yogurt
- 1/4 cup melted butter
- 1/4 cup milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Cream Filling:
- 2 cups milk
- 3 tablespoons cornstarch
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
Syrup:
- 1 cup sugar
- 1/2 cup water
- 1 teaspoon lemon juice
- 1 teaspoon rose water or orange blossom water (optional)
How to Make Semolina Cake With Cream (Basbousa)
Step 1: Prepare the Syrup
Syrup is the heart of any Semolina Cake With Cream (Basbousa), infusing it with moist sweetness and that unmistakable glossy shine. Start by stirring together the sugar and water in a small saucepan over heat. Once it reaches a boil, lower to simmer for about 10 minutes to thicken slightly. Add the lemon juice and, if you’re feeling fancy, a dash of rose water or orange blossom water for a hint of floral aroma. Allow the syrup to cool completely—this makes sure the hot cake doesn’t become soggy later on.
Step 2: Make the Cream Filling
Now comes the creamy pillow at the cake’s center. Whisk the milk, cornstarch, sugar, and vanilla extract in a saucepan until smooth. Keep the mixture moving gently yet constantly over medium heat; you’ll feel it thicken into a soft pudding within minutes. Remove from heat and let it cool just enough that it won’t melt the bottom cake layer, but not so much that it sets up entirely.
Step 3: Mix the Cake Batter
In a roomy mixing bowl, combine your semolina, shredded coconut, sugar, yogurt, melted butter, milk, baking powder, and vanilla extract. This fragrant, buttery mixture is your cake’s backbone—don’t worry if it seems a bit thicker than typical cake batters, as semolina soaks up liquid as it bakes. The coconut flecks and yogurt work magic behind the scenes, keeping the cake lush and flavorful.
Step 4: Assemble the Layers
Now the fun begins! Pour half of your semolina mixture into a greased 8-inch square or round baking dish, smoothing it out evenly. Gently pour or spoon the just-cooled cream filling on top, taking care to avoid swirling it into the bottom layer. Top with the remaining semolina batter, smoothing again for a neat finish. You’re building layers of flavor and contrasting texture!
Step 5: Bake and Finish with Syrup
Slide the assembled cake into a preheated 350°F oven and bake for 35 to 40 minutes, or until the top glows golden brown and the cake feels set. Evenly pour the cooled syrup over the hot cake, letting it slowly soak into every corner. Rest the cake for at least an hour—this lets the flavors deepen and makes for perfectly neat slices.
How to Serve Semolina Cake With Cream (Basbousa)
Garnishes
A true Semolina Cake With Cream (Basbousa) is practically begging for a shimmering final touch. Sprinkle chopped pistachios or slivered almonds across the top just before baking for color and crunch. After baking, a dusting of desiccated coconut or a few delicate rose petals will make every slice look and taste like a celebration.
Side Dishes
Because this dessert is so decadent, a cup of strong, freshly brewed Arabic coffee or mint tea is its classic partner. If you’d like something chilled, plain yogurt or a light fruit salad on the side works beautifully, balancing the sweet richness and adding fresh vibrancy to the plate.
Creative Ways to Present
Why not get playful? Cut the Semolina Cake With Cream (Basbousa) into diamond shapes for a traditional look, or use a biscuit cutter for charming rounds. Serve each piece in a colorful cupcake liner, drizzle with a little extra syrup at the table, or top with a dollop of lightly whipped cream and a sprinkle of orange zest for a truly modern twist.
Make Ahead and Storage
Storing Leftovers
This cake is actually even better after a day—making it the perfect make-ahead dessert. Store any leftovers in an airtight container at room temperature for up to two days or refrigerate for up to five days. The syrup keeps the cake moist, while the cream layer remains silky.
Freezing
Looking to hold onto your Semolina Cake With Cream (Basbousa) a bit longer? Once cooled and cut into squares, wrap each piece tightly in plastic wrap and freeze in a freezer bag for up to three months. Thaw overnight in the fridge and the texture will remain lovely.
Reheating
Enjoy your cake chilled straight from the fridge, or gently warm individual squares in the microwave for about ten to fifteen seconds. If you’ve frozen your basbousa, allow it to come to room temperature or reheat gently in a low oven. The flavors come alive when just slightly warm.
FAQs
Can I use coarse or fine semolina for the cake?
Either works, but medium-coarse semolina yields the best texture for Semolina Cake With Cream (Basbousa): not too crumbly and not too dense. Fine semolina will make the cake softer, while coarse offers a bit more bite.
Is it necessary to use rose water or orange blossom water in the syrup?
Totally optional! The syrup will still taste delicious without them, but a splash does add that extra “wow” factor and a bit of Middle Eastern character to your Semolina Cake With Cream (Basbousa).
Can I make Semolina Cake With Cream (Basbousa) nut-free?
Absolutely! Simply skip any garnish with nuts and be sure your ingredients aren’t cross-contaminated. The cake itself is naturally nut-free and still brimming with flavor and personality.
Why is my cream layer runny or disappearing?
If the cream didn’t fully set before assembling, it might merge into the cake layers during baking. Make sure your filling reaches that thick, pudding stage and is cooled before pouring to keep it distinct and luscious.
How long should I let the cake rest before serving?
Give your Semolina Cake With Cream (Basbousa) at least 1 hour (or more) after syruping for best results. That waiting period lets the syrup soak through evenly, the cream firm up, and the slices cut cleanly.
Final Thoughts
If you’re dreaming of a dessert that brings both nostalgia and a little bit of magic to the table, Semolina Cake With Cream (Basbousa) is hard to beat. It’s approachable and impressive in equal measure, perfect for sharing or savoring solo. Give it a try, and let each buttery, syrup-soaked, creamy bite charm you and your lucky guests!
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Semolina Cake With Cream (Basbousa) Recipe
- Total Time: 1 hour
- Yield: 9 squares 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of Basbousa, a Middle Eastern dessert consisting of a semolina cake with a luscious cream filling, topped with a sweet syrup. This recipe combines the nutty texture of semolina with creamy goodness for a delightful treat.
Ingredients
Cake:
- 1 cup semolina
- 1 cup shredded coconut
- 1/2 cup granulated sugar
- 1/2 cup plain yogurt
- 1/4 cup melted butter
- 1/4 cup milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Cream Filling:
- 2 cups milk
- 3 tablespoons cornstarch
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
Syrup:
- 1 cup sugar
- 1/2 cup water
- 1 teaspoon lemon juice
- 1 teaspoon rose water or orange blossom water (optional)
Instructions
- Prepare the syrup: Combine sugar and water in a saucepan, boil, simmer, add lemon juice and optional floral water, then cool.
- Make the cream filling: Whisk milk, cornstarch, sugar, and vanilla in a pan, heat until thickened, then cool slightly.
- Preheat oven, prepare the cake batter: Combine cake ingredients, spread half in a dish, pour cream, top with remaining batter.
- Bake: Bake until golden, then pour cooled syrup over hot cake.
- Rest and serve: Allow the cake to absorb syrup before slicing and serving.
Notes
- For a firmer cream layer, chill before assembling.
- Garnish with nuts before baking for added texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 22g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
