Basbousa - Semolina Cakes With Syrup

READY IN: 48mins
Recipe by Nana Lee

From Saad Fayed, I love basbousa with coffee after a good meal. They are just enough to add that extra "umpf" to a meal. The syrup is not too sugary, but sweet enough to satisfy a sweet tooth. Cooling period of 20 minutes not included.

Top Review by chef FIFI

10 star basboosa.Some like a drier grittier basboosa and some like a yummy moist cakey basboosa, well this is it.I have tried a recipe that called for using yogurt and it was a sour flop. This cake was very easy to make. I added a bit orange blossom water into the batter and the syrup. I also made a bit extra syrup because I like my middle eastern cakes sweet. I also reduced the semolina to 1 3/4 cup and added 1/4 shredded coconut. I did however have to increase the baking time quite a bit to approx 40 minutes. I will use this recipe over and over in the future. Thanks for the recipe.

Ingredients Nutrition


  1. Prepare syrup first.
  2. Dissolve sugar inwater in a medium saucepan.
  3. Add lemon juice and bring to a boil.
  4. Once the syrup begins to boil, add in honey.
  5. Reduce heat and allow to slowly boil for about 8-10 minutes.
  6. Remove from heat and set aside.
  7. Preheat oven to 350ºF.
  8. Lightly grease and flour a 9x12 baking dish.
  9. Cream together butter and sugar in a mixing bowl. Add eggs and vanilla.
  10. In a separate bowl, combine semolina, baking powder, and baking soda.
  11. Slowly add to butter and egg mixture.
  12. Stir in milk.
  13. Pour mixture into baking dish and smooth with spoon.
  14. Take a butter knife and make diagonal lines from left to right and complete to make diamond shapes.
  15. Place an almond in the center of each diamond.
  16. Bake for 25 minutes.
  17. Remove cake from oven and pour syrup over cake until no more can be absorbed.
  18. Allow to cool for 20 minutes.
  19. Serve immediately with a dollop of whipped cream.

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