Semolina Cake Recipe (Basbousa)

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This delicious semolina cake recipe is a perfect snacking cake. The sugary syrup is flavored with floral rose water. And 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 courser texture, a more golden color, and a more 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 syrup.

This sweet semolina cake originated in the Middle East. Some say it originated in Egypt or Turkey, where it's known as basbousa. And in Lebanon, this delicious cake is called namoura. My in-laws are from Iraq and they adore basbousa. They said this particular semolina cake recipe is more moist than other recipes, which is 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. The cake batter will be pretty runny at this stage.

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. The batter will be thick and less runny after resting.

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

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. The batter will be thick enough that the cuts will remain after baking.

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: While the cake bakes in the oven, 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 onto the cake, let rest and serve: Immediately pour the simple syrup over the cake. Let the cake cool and continue soaking in the syrup 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
• Use labneh instead of Greek yogurt
• Top with shredded coconut
• Grease the baking dish with tahini instead of butter
• If you can't find semolina flour, you can use all-purpose flour, but your cake may not hold its shape as easily

Recipe Tips

• You can make simple syrup ahead of time and store it in the fridge or freezer.
• Don't skip allowing your cake batter to rest. This gives the semolina flour time to absorb moisture and form its signature texture.
• Cutting the batter into pieces before baking makes it easier to place a single almond on each slice, and it makes it easier to re-slice after baking.
• This semolina cake recipe tastes great served with chai, karak or other strong, sweetened teas.

More Simple Cake Recipes

• Carrot cake with buttercream frosting
• Peanut butter & jelly pancake cake

More Middle Eastern Inspired Recipes

• Vegan knafeh
• Ma'amoul (date-filled cookies)
• Baklava cheesecake
• Hommus (Hummus) from Scratch