Basbousa, the popular Middle Eastern and North African dessert, has been around for generations, passed down through kitchens across the Middle East, North Africa, and the Mediterranean. It is a simple, rustic and comforting dessert, and definitely a crowd-pleaser. It’s the cake you will find at family gatherings, at celebrations, or religious holidays, served with a cup of tea when guests drop by unannounced. Soft, a little grainy from the semolina, and drenched in fragrant orange blossom or rose syrup, every bite is sweet without being overwhelming. You can keep it plain, stuff it with dates, layer it with cream, or top it with coconut, pistachios, or almonds—whatever feels right in the moment. It is similar to Bengali Sujir Cake that is often spiced with cardamom or saffron but Basbousa has a more crumbly, soft texture with a delicate floral sweetness. When you bake this, the smell of the baking, the way it soaks up the syrup straight out of the oven, and how it disappears from the plate almost as quickly as it is served, is all what taste and tradition is about. That moment when it comes out of the oven, steaming hot, and the syrup is poured over, as you watch it disappear into the cake, you know it’s going to be irresistible- a no fuss, no frills simple dessert that brings people together @sarchakra
PREP TIME: 15 mins
COOK TIME: 25 mins
SERVES: Makes 12
Ingredients
For the Basbousa
- Semolina 1 cup (coarse)
- All purpose flour ½ cup
- Coconut powder ½ cup
- Baking powder 1 tsp
- Salt ¼ tsp
- Yogurt ½ cup
- Unsalted butter ½ a stick, melted
- Eggs 2, beaten
- Granulated sugar ¼ cup
- Oil ¼ cup
- Milk 3 tbsp
- Orange blossom water 2 tsp, divided
- Vanilla extract 1 tsp
- Tahini 6 tbsp, divided
For the Syrup
- Granulated sugar 1 ½
- Water 1 cup
- Juice of 4 oranges (1 cup)
- Orange blossom water 1 tsp
Method
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the semolina, all-purpose flour, coconut powder, baking powder, and salt. Gently mix and set aside.
- In another bowl, whisk together the beaten eggs, yogurt, melted butter, sugar, oil, milk, vanilla extract, and 1 tsp of orange blossom water until smooth.
- Gradually fold the wet ingredients into the dry mixture until fully combined, creating a smooth, lump-free batter.
- Spread 3 tbsp of tahini evenly across the bottom of your baking pan.
- Pour the basbousa batter into the pan, smoothing the top with a spatula.
- Spread the remaining 3 tbsp of tahini on top of the batter, creating a glossy, nutty layer.
- Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the syrup.
For the Syrup
- In a saucepan, combine the sugar and water. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
- Add the fresh orange juice and let the mixture cook for 15–20 minutes until it thickens slightly.
- Turn off the heat and stir in 1 tsp of orange blossom water. Keep the syrup warm.
Assembly
- As soon as the basbousa comes out of the oven, pour the warm syrup evenly over the cake. The syrup will soak in, making the cake incredibly moist.
- Let the cake rest for at least an hour to allow the flavors to meld.
- Cut into diamond or square shapes. Garnish with fresh coconut or chopped nuts, if desired, before serving.
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