Semolina cake, the best basbousa recipe

Try this easy basbousa recipe—a soft, tender, and melt-in-your-mouth semolina cake with a delightful oriental twist.

Made with semolina, soaked in a fragrant syrup, and prepared with just a few simple ingredients, this delicious treat is sure to please your palate.

Perfect as a dessert, a sweet break, or a highlight of Ramadan evenings, this traditional pastry is a wonderful choice for fans of classic recipes.

And the best part? It’s quick and effortless to make!

The best basbousa recipe, the fluffiest semolina cake

Sink your spoon into a slice of melt-in-your-mouth basbousa—an irresistibly soft Algerian pastry drenched in homemade syrup that takes every bite to the next level.

Each country has its own spin on this beloved oriental semolina cake, but today, I’m sharing my personal recipe—simple, foolproof, and bursting with flavor.

Give it a try, and I promise you a flavor-packed experience that will surpass your expectations.

This easy version, made with semolina and just a hint of breadcrumbs for a light, airy texture, has won over my family and friends time and time again.

Even my friends from the Middle East, who swear by their own recipes for basbousa or namoura, can’t resist taking my version home—it’s that good!

This time, it was my daughter’s turn in the kitchen. With her love for extra syrup (she’s just as indulgent as I am!), she whipped up a beautiful basboussa in a 24 cm round mold, with half of the ingredients quantities below, perfect for a cozy evening treat.

Personally, I often reach for a rectangular Pyrex dish, which works beautifully for a family-sized version of this decadent delight.

Ingredients for a Light and fluffy Basbousa

No need for a kitchen scale with this recipe—a simple cup is all you’ll use to measure everything.

I used to add two full cups of sugar to my basbousa, unaware of the impact it could have.

Over time, I realized that cutting back on sugar is much healthier. These days, I keep the amount minimal—and sometimes skip it entirely!

The syrup that soaks into the basbousa provides all the sweetness you need.

While sugar can give the cake a golden hue, isn’t the flavor what really matters?

For the Basbousa

• 4 eggs: Add structure and softness to the batter.
• 1 cup of sugar: Feel free to reduce to ½ cup for a milder sweetness, as the syrup will add plenty of flavor later.
• 1 cup of milk: Contributes to a creamy, rich texture.
• 1 cup of oil: For a melt-in-your-mouth result. Use a neutral oil like sunflower for best results.
• 2 sachets of baking powder: Essential for a light and airy texture.
• 1½ cup of medium semolina: The star ingredient that gives basboussa its signature grainy texture.
• 1 cup of breadcrumbs: For a lighter crumb. You can also use crumbled dry bread as a waste-free alternative.

For the Syrup

• 500 g sugar: Creates a fragrant, sweet syrup to perfectly soak the cake.
• 500 ml water: Balances the syrup’s sweetness and makes it easy to absorb.

Tip: Adjust the syrup quantity based on your preference and how moist you want the basboussa to be.

How to Make the Best Ramadan Basbousa

Prepare the Syrup

1. Combine 500g of sugar and 500ml of water in a saucepan.
2. Bring the mixture to a boil over low heat, simmering until it forms a light syrup.
3. Add your preferred flavoring: orange blossom water, vanilla, lemon, or even cinnamon.
4. Set the syrup aside to cool before using.

Prepare the Basbousa

1. Preheat your oven to 180°C (350°F).
2. In a large mixing bowl, combine the following ingredients:
   • 4 eggs
   • 1 glass of sugar (reduce to ½ glass if you prefer less sweetness)
   • 1 glass of milk
   • 1 glass of oil
   • 1½ glasses of medium semolina
   • 1 glass of breadcrumbs (or crushed dry bread as an alternative)
   • 2 sachets of baking powder
3. Grease a 25 x 40 cm baking dish (Pyrex or any oven-safe dish works well).
4. Pour the batter into the dish, spreading it out evenly.
5. Bake for 30 to 45 minutes, or until the top is golden and a knife inserted in the center comes out clean.

Finish the Basbousa

1. Once out of the oven, pour the lukewarm syrup over the basboussa gradually, allowing it to absorb fully.
   • Adjust the amount of syrup to your liking; you may not need all of it.
2. Let the basboussa sit for a few minutes to soak in the syrup.
3. Cut into portions and serve.

Enjoy this soft and syrupy treat during Ramadan or any time you crave a traditional dessert!

How to store semolina cake, basbousa

To store basboussa and keep it fresh and delicious, follow these steps:

At Room Temperature

• If you plan to eat it within 2–3 days, you can store basboussa at room temperature.
• Cover it tightly with plastic wrap, aluminum foil, or keep it in an airtight container to prevent it from drying out.
• Store it in a cool, dry place, away from direct sunlight or heat.

In the Refrigerator

• For longer storage, basbousa can be kept in the refrigerator for up to 1 week.
• Place the cake in an airtight container or wrap it well to keep it moist.
• Allow it to come to room temperature or warm it slightly in the microwave before serving to restore its softness.

In the Freezer

• Basbousa freezes well for up to 2 months.
• Cut it into individual portions before freezing for easy serving. Wrap each piece tightly in plastic wrap and then place them in a freezer-safe bag or container.
• Thaw in the refrigerator overnight, then warm gently in the oven or microwave if desired.

Other desserts to try

• Light & Creamy Lemon Mousse
• French apple tart recipe
• Winter fruit salad
• Chocolate pot de creme
• Vanilla creme brulee recipe