Basboussa Semolina Cake

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.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 726
• Protein: 10 g
• Carbs: 97 g
• Fat: 32 g

Ingredients

• 250 g Durum wheat semolina ( medium )
• 200 g White sugar ( divided for syrup and batter )
• 125 g Plain Greek yogurt
• 75 ml Sunflower oil
• 1 tsp Baking powder
• 50 g Coconut meat ( finely grated )
• 25 g Almond with skin ( whole )
• 200 ml Mineral water ( for syrup )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 tbsp rose water
• 10 g Minimum butter sweet ( for the mold )

Instructions

1. Syrup preparation

   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. Making the batter

   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. Resting and marking

   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. Baking

   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. Soaking

   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.

Chef's tips

• 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.

Storage

Store at room temperature in an airtight container to maintain moisture. Keeps for 4 to 5 days.