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chef-silvano-braga-recipes-post basbousa the semolina cake

Basbousa – The Semolina Cake

Indulge your senses in the exquisite flavours of my Basbousa Semolina Cake recipe. A harmonious blend of coarse semolina, shredded coconut, and aromatic syrup, this Middle Eastern delight promises a delightful culinary journey. Perfectly sweetened and adorned with almonds, it’s a treat for both the eyes and the taste buds.

Total Time
1 hour
Simple & Professional Tasty Recipes

Ingredients for 10 – 12 Servings

  • For the syrup:
    220 ml water
    420 g sugar
    7 g lemon juice
    15 ml orange blossom water

    For the cake:
    530 g coarse semolina flour
    200 g sugar
    4 g baking powder
    6 g baking soda
    30 g shredded coconut
    250 ml milk
    120 ml heavy cream
    180 g melted butter
    240 g Greek yogurt
    30 g tahini (for greasing)

Total Time

  • Preparation Time
    15 min
  • Cooking Time
    35 min – 45 min

Goes Great with

    1. Preheat the oven to 200°C.
    2. Grease a springform pan with tahini.
    3. In a mixing bowl, combine semolina flour, sugar, baking powder, baking soda, shredded coconut, milk, heavy cream, melted butter, and Greek yogurt. Mix until well combined.
    4. Pour the cake batter into the greased springform pan.
    5. Using a knife, cut diamond shapes into the batter.
    6. Place one almond in the middle of every diamond shape.
    7. Bake in the preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean.
    8. While the cake is baking, prepare the syrup. In a saucepan, combine water, sugar, lemon juice, and orange blossom water. Cook over medium heat until the sugar is dissolved and the syrup thickens slightly.
    9. Once the cake is out of the oven, pour the syrup evenly over the hot cake.
    10. Let the cake cool down in the pan to absorb the syrup.
    11. After it has cooled completely, remove the springform and cut along the diamond-shaped carvings.
    12. Your Basbousa (Semolina Cake) is ready to be enjoyed!
    Pro Tips
    • For a moist texture, ensure the syrup is warm and the cake is hot when pouring the syrup.
    • Allow the cake to absorb the syrup fully for a few hours or overnight for enhanced flavor.
    • Experiment with different nuts like pistachios or hazelnuts for unique variations.
    • Store leftovers in an airtight container; the flavors meld and intensify over time.


Calories per Serving:
Approximately 380 calories per serving (assuming 12 servings).

Goes Great with