Name: Basbousa (Egyptian Semolina Cake) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Egyptian
Ingredients: 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; 1/4 cup sweetened shredded coconut or coconut chips; 1/4 cup sliced almonds; 1 1/2 cups sugar; 1 3/4 cups water; 1 cinnamon stick; 1/4 teaspoon lemon juice

Jump to Recipe· 4.1 from 33 reviews

If you’ve never tried Basbousa (Egyptian Semolina Cake) Recipe before, get ready for a truly comforting dessert that feels like a warm hug in cake form. This delightfully moist and tender cake brings together the unique texture of semolina with the tang of Greek yogurt and the sweet scent of cinnamon syrup. Every bite is an exquisite balance of sweetness, creaminess, and subtle nuttiness that instantly transports you to the heart of Middle Eastern dessert traditions. Whether you’re making it for a gathering or a cozy night in, this Basbousa will quickly become your new favorite go-to treat.

Ingredients You’ll Need

Top view of eleven bowls and one lemon arranged on a white marbled surface. The bowls contain various ingredients: from left to right, top row shows a small glass bowl with coconut cream, a glass bowl with bright orange melted butter, a white bowl with yellow cornmeal, and a larger white bowl piled with white granulated sugar. The second row features a small white bowl with white granulated sugar, a white bowl with thick white yogurt or cream, a smaller white bowl with beige flour, and a small blue-gray plate holding a cinnamon stick. The bottom row has a tiny green bowl with light sliced almonds, a white bowl with toasted coconut flakes, and a tiny clear bowl with white baking powder. On the right side of the arrangement is a whole yellow lemon. Soft shadows fall diagonally, and the photo was taken with an iphone --ar 4:5 --v 7

Getting the right blend of ingredients is what makes this recipe shine, and the best part is how simple they are. Each item plays a key role, from texture and moisture to that signature fragrant syrup that soaks perfectly into the cake.

Granulated sugar: Essential for sweetness, giving the cake its mellow sugary backbone.
Plain Greek yogurt: Adds a slight tang and keeps the cake wonderfully moist and tender.
Fine semolina: Contributes a light, delicate crumb to the cake’s texture.
Coarse semolina: Provides delightful bite and traditional texture unique to basbousa.
Baking powder: Helps the cake rise lightly for a fluffy yet firm structure.
2% milk: Balances out the dryness of semolina and adds richness.
Melted butter: Infuses the cake with a buttery depth and golden color.
Sweetened shredded coconut or coconut chips: Adds tropical flair and crunch on top.
Sliced almonds: For a nutty crunch that complements the softness of the cake.
Sugar (for syrup): To sweeten the cinnamon syrup that soaks into the cake perfectly.
Water: The base for the syrup, ensuring the cake stays moist and juicy.
Cinnamon stick: Infuses the soaking syrup with warm, spicy notes.
Lemon juice: Balances the syrup with a touch of brightness and helps the sweetness shine.

How to Make Basbousa (Egyptian Semolina Cake) Recipe

Step 1: Preheat and Prep

Start by heating your oven to 350°F and greasing a 9-inch round pan. This simple step ensures your gorgeous cake slides right out later and prevents any sticking—an essential for perfect presentation.

Step 2: Mix the Batter

In a large bowl, blend together the sugar and Greek yogurt until smooth and creamy. The yogurt not only adds moisture but also a delightful tanginess that balances the sweetness beautifully. Next, stir in the fine and coarse semolina flours along with the baking powder and milk, folding gently so everything comes together without overmixing. Finally, pour in the melted butter for richness and a golden hue in the oven.

Step 3: Bake to Perfection

Pour the batter into your prepared pan and smooth it evenly with a spatula. Pop the pan into your preheated oven and bake for 40 to 45 minutes. Keep an eye on it; you’re looking for a golden-brown surface that promises a soft inside with just enough crisp on top. If you fancy a little extra color, you can quickly broil it for 2 to 3 minutes, but watch carefully to avoid burning.

Step 4: Prepare the Cinnamon Syrup

While the cake is baking, make a fragrant cinnamon syrup. Combine sugar, water, and a cinnamon stick in a saucepan over medium-high heat. Bring it to a boil, stirring until all sugar dissolves and the syrup thickens slightly. After turning off the heat, stir in lemon juice to brighten the flavors, then let the syrup cool completely before removing the cinnamon stick.

Step 5: Pour and Soak

The magic happens when you pour the cool syrup over the hot cake just as it comes out of the oven. Don’t worry if it looks like too much liquid; the cake will absorb the syrup as it cools. Let it sit for at least an hour so every crumb soaks up that aromatic syrup, turning the basbousa moist, tender, and irresistible.

Step 6: Garnish and Slice

Run a knife around the edges of the pan, flip the cake onto a serving plate, and sprinkle generously with shredded coconut and sliced almonds. These toppings add the perfect finishing texture and flavor contrast before slicing the cake into eight generous portions. Your Basbousa (Egyptian Semolina Cake) Recipe is now ready to enjoy!

How to Serve Basbousa (Egyptian Semolina Cake) Recipe

A slice of bright golden-yellow almond cake with a soft, moist texture sits on a white plate, topped with thin, light beige almond flakes scattered mainly on the top and some around the plate. The cake has one visible layer with slightly darker, caramelized edges. In the background, there is another slice of cake on a white plate with a thin silver fork beside it and a white mug on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Beyond the classic coconut and almond topping, you can experiment with toasted pistachios or a dusting of ground cinnamon. These simple extras amp up both the visual appeal and the taste, giving each slice an inviting sparkle and flavor boost.

Side Dishes

Basbousa pairs wonderfully with light accompaniments. A dollop of whipped cream or thick Greek yogurt on the side complements its sweetness, or serve with fresh fruit like figs or berries to add a refreshing element. A cup of strong coffee or mint tea is the ideal drink to complete this delightful pairing.

Creative Ways to Present

For a fun twist, serve basbousa in individual mini ramekins or silicone molds before baking. This adds an elegant touch for gatherings or parties. You can also drizzle a bit of rose water syrup on top just before serving to add floral aroma. Layer thin slices with mascarpone for a basbousa-inspired trifle that dazzles with texture and flavor.

Make Ahead and Storage

Storing Leftovers

Basbousa keeps beautifully at room temperature when covered tightly with plastic wrap or stored in an airtight container. Its syrup-soaked crumb means it stays moist for up to 3 days, making it an easy dessert to prep in advance for busy days or guests arriving unexpectedly.

Freezing

If you want to save some for later, you can freeze the cake whole or cut into slices. Wrap tightly in plastic wrap and then foil to prevent freezer burn. When ready to enjoy, thaw the Basbousa (Egyptian Semolina Cake) Recipe overnight in the fridge and allow it to come to room temperature before serving for the best texture.

Reheating

Warm leftover basbousa slightly in the microwave for about 15 to 20 seconds to bring back some of that fresh-from-the-oven goodness. Avoid overheating, as too much warmth can dry it out. A gentle reheat is just enough to revive the syrup’s fragrant notes and softness.

FAQs

What makes basbousa different from other cakes?

Basbousa is unique because it uses semolina flour, which gives it a distinct texture—slightly coarse but tenderly soft inside. Plus, it’s soaked in a fragrant syrup, making it moist and sweet in a way that regular flour-based cakes usually aren’t.

Can I use regular flour instead of semolina?

While regular flour can be substituted in a pinch, it will change the texture drastically. Semolina brings a nutty flavor and grainy texture that are key to authentic basbousa, so it’s best to stick to semolina if you want the genuine taste and feel.

Is Greek yogurt necessary for this recipe?

Greek yogurt adds moisture and a subtle tang that balances the sweetness. You can try replacing it with buttermilk or sour cream, but the texture might vary slightly. Yogurt is the most traditional and reliable choice.

How long does it take for the syrup to fully soak into the cake?

Allow at least one hour for the syrup to absorb completely. This resting time lets the cake soak up all the flavors and retain its moistness. If you slice it too early, the syrup might run off and leave the interior dry.

Can I make this recipe vegan?

To make a vegan version, substitute butter with coconut oil or vegan margarine and replace Greek yogurt with a plant-based yogurt like coconut or almond. The syrup is naturally vegan, so those swaps will help keep the recipe dairy-free while preserving much of the original taste.

Final Thoughts

Trust me, once you try this Basbousa (Egyptian Semolina Cake) Recipe, it will quickly find a special place in your dessert repertoire. Its beautiful blend of textures, sweet syrup, and warm flavors makes every bite feel like a celebration. Don’t hesitate—bake this at home and enjoy a sweet slice of Egyptian tradition that’s sure to delight your friends and family alike.