Algerian Basboussa - Semolina Cake With Syrup

READY IN: 50mins
Recipe by Um Safia

There are many, many versions of Basboussa ( and many spelling variations!) throughout the Arab world. Some of these are a spongy cake-like texture & some are more of a grainy texture. This Algerian version is more of a cake-like texture - which happens to be my favourite. I absolutely love the addition of coconut in the recipe, it really adds something to the Basboussa. This recipe is extremely simple to make & is delicious served with coffee or tea. It is definitely a Ramadan staple in our home!

Top Review by macera44

Fantastic! Something special to enjoy with good coffee or tea and friends !! thanks for sharing!

Ingredients Nutrition

Directions

  1. Preheat the oven to 180°C Grease a large baking dish (approx. 11" x7").
  2. In a pan, place the sugar & water from the 'Syrup Ingredients', bring to the boil then simmer until you have a pale golden colour. Remove from the heat & stir in the lemon juice & the orange flower water. Set aside to cool, you can also store this syrup in the fridge until you need to use it.
  3. Place all the wet ingredients in a large bowl & using a hand mixer, mix until creamy. Add the dry ingredients a little at a time & mix well.
  4. Pour into your baking dish & level off the surface with the back of a dessert spoon or palett knife. With a small knife, score the surface into equal squares or diamonds & place a blanced almond in the centre of each square / diamond.
  5. Bake in the oven until golden - this will take approximately 30-40 minutes.
  6. Remove from the oven & cut through the scored squares / diamonds. Pour the syrup over the top & allow the Basboussa to soak up the syrup before serving. It is best to leave it for at least 2 hours for best results.

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