Basboussa Semolina Cake
Ingredients
- 250 gDurum wheat semolina (medium)
- 200 gWhite sugar (divided for syrup and batter)
- 125 gPlain Greek yogurt
- 75 mlSunflower oil
- 1 tspBaking powder
- 50 gCoconut meat (finely grated)
- 25 gAlmond with skin (whole)
- 200 mlMineral water (for syrup)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 tbsprose water
- 10 gUnsalted butter (for the mold)
Method
A dense, moist semolina cake soaked in rose syrup. The crust is brown and crisp under the roasted almond, while the center remains soft and grainy.
- 1
In a saucepan, mix mineral water, white sugar, and lemon juice. Boil for 10 minutes until the liquid coats the spoon. Add rose water off the heat and let cool completely.
- 2
Mix semolina, sugar, baking powder, and grated coconut. Stir in the Greek yogurt and sunflower oil. Work the mixture with a spatula until you get a thick, homogeneous batter.
- 3
Spread the batter in a buttered mold about 2 cm thick. Smooth the surface. Trace diamond shapes with a knife without reaching the bottom and press a whole almond into the center of each piece.
- 4
Bake at 180°C for about 30 minutes. The cake should be golden brown, almost dark on the edges, and firm to the touch in the center.
- 5
Pour the cold syrup over the piping hot cake straight from the oven. You should hear a sizzling sound as it absorbs. Let rest for at least 2 hours so the semolina swells properly.
Frequently asked questions
How do you get this dish right?
- The secret is thermal shock: cold syrup on a boiling hot cake for maximum absorption.
- Don't cut the pieces all the way through before baking, just mark the lines to guide the syrup.
How long does this dish keep?
Store at room temperature in an airtight container to maintain moisture. Keeps for 4 to 5 days.
