Basbousa - Easy Eggless Egyptian Semolina Yogurt Cake

This delicious Egyptian semolina yogurt cake is a perfect snacking cake. The sugary syrup is flavored with floral rose water. And coarse semolina flour gives the cake a soft, chewy texture. Traditionally known as basbousa or namoura in the Middle East, this easy cake recipe is the perfect dessert or sweet afternoon snack!

What is Semolina Cake?

Semolina cake got its name from the fact that the cake batter is made with semolina flour instead of your standard all purpose flour.

Semolina is made from durum wheat, which is different from the "common wheat" that all purpose flour and wheat flour are made from. It usually has a coarse texture, golden color, and an earthy, sweet aroma.

Semolina is high in gluten and protein, which helps baked goods retain moisture and hold their shape.

Trust me, you've never tasted a cake as moist and soft as basbousa, especially after dousing it in rose water syrup!

For more delicious Middle Eastern desserts, try my vegan baklava, light and sweet date cake, an impressive baklava cheesecake, date-filled mamool, and vegan knafeh. I have my Iraqi in-laws test-taste all my Arabic sweets to ensure they're good enough to share with you!

This sweet Egyptian semolina yogurt cake originated in the Middle East. Some say it originated in Egypt or Turkey, where it's known as basbousa. In Lebanon, this delicious cake is called namoura. And in Palestine and Jordan, it's called hareesa.

My in-laws said this particular semolina cake recipe is more moist than other Middle Eastern recipes, which is actually their preferred texture for this tasty treat.

Ingredients

• Granulated sugar - Sweetens the cake and creates the simple syrup
• Semolina flour - High in gluten and protein to create a super moist, chewy cake
• Unsalted butter - Two sticks of melted butter create a super dense and buttery cake
• Milk - I use oat milk but feel free to use any dairy or non-dairy milk
• Greek yogurt - Adds a tangy flavor to balance the sweetness and adds more moisture to the batter
• Baking soda and baking powder - Leavens the cake batter to help it rise in the oven
• Almonds - Whole almonds are the traditional decoration on each slice of cake
• Water - Creates a simple syrup with sugar to pour over the cake
• Rose water - Adds a floral flavor; I usually find rose water in my local Middle Eastern store

How to Make this Semolina Cake Recipe

Mix the dry ingredients: In a large mixing bowl, whisk together the granulated sugar, semolina flour, baking soda, and baking powder.

Add the wet ingredients: Add the melted butter, milk and yogurt. Mix well with a spoon or spatula.

Let rest and thicken: Cover the bowl with a clean kitchen towel and let sit at room temperature for 30 minutes to 1 hour so the semolina flour can absorb the moisture in the batter and thicken.

Prepare the oven and baking dish: Preheat the oven to 350°F. Grease a 9x9 inch or 8x8 inch baking dish.

Spread the cake batter and slice it: Spread the cake batter into the greased baking dish and smooth it out with the back of a spoon. Use a kitchen knife to cut 1-inch squares into the cake batter.

Add the almonds and bake: Place one almond in the center of each square. Bake for 30 - 40 minutes until the cake is golden.

Prepare the simple syrup: In a medium saucepan, add the water and granulated sugar. Heat on medium heat until the sugar is dissolved, after about 5 minutes. Remove from the heat and stir in the rose water. Set aside to cool.

Pour the simple syrup, let rest and serve: Immediately pour the sugar syrup over the warm cake. Let the cake cool for at least 30 minutes before serving. Re-cut along the lines and enjoy!!

Variations and Substitutions

• Flavor the simple syrup with orange blossom water instead of rose water.
• Top the cake with pistachios or fresh fruit instead of almonds.
• You can substitute the Greek yogurt for a thick Middle Eastern yogurt called labneh.
• Grease the baking dish with tahini instead of butter for an added sesame flavor.
• If you can't find semolina flour, you can substitute bread flour, which has a higher protein content that's closer to semolina. But note that your cake may not hold its shape as easily.
• You can also bake your Egyptian semolina cake in a round 9-inch cake pan or a 9x13 inch baking pan. The cake will be thinner, but you'll get more slices.
• You can sprinkle finely shredded coconut on top of the cake batter before you slice it. It adds a crunchy texture on top & delicious coconut flavor.

Recipe Tips

• Coarse semolina flour: I highly recommend using coarse semolina flour. Fine semolina flour will alter the texture.
• Make ahead: You can make the simple syrup ahead of time and store it in the fridge for up to 3 days or the freezer for up to 3 months.
• Resting: Don't skip allowing your cake batter to rest. This gives the semolina flour time to absorb moisture and form its signature texture.
• Slicing: Cutting the batter into pieces before baking makes it much easier to place a single almond on each slice. And it makes it easier to re-slice after baking.

Storing

Room Temperature: Store leftover slices in an airtight container at room temperature for up to 3 days.

Fridge: You can also store this cake in an airtight container in the fridge for up to 1 week.

What to Serve with Egyptian Semolina Yogurt Cake

• Chai, Karak, or other strong, sweetened teas.
• Hommus (Hummus) from Scratch
• Healthy Baked Falafel
• Chicken Caesar Salad
• Gluten Free Chicken Casserole
• One Pan Roasted Salmon and Veggies