Moist Middle Eastern Basbousa Soaked in Sweet Syrup

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Basbousa is the semolina cake soaked in syrup, the one with an almond pressed on top. I pour the syrup warm over the cool cake so it stays moist without falling apart.

This Middle Eastern Basbousa recipe is simple to follow and yields a deliciously sweet cake that can be enjoyed on its own or with a cup of tea. Perfect for celebrations or casual gatherings.

Easy Moist Basbousa Cake Recipe

This basbousa features a soft, cake-like texture with a rich syrup drizzle that adds sweetness. The dish takes about 1 hour from start to finish and serves 12 pieces.

Ingredients

1 cup semolina
1 cup sugar
1 cup plain yogurt
1/2 cup melted unsalted butter
1 tablespoon baking powder
1/2 cup blanched almonds for topping
1 cup water
1 cup sugar for syrup
1 tablespoon lemon juice
1 teaspoon vanilla extract

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
Combine Dry Ingredients: In a mixing bowl, combine the semolina, sugar, and baking powder.
Mix Wet Ingredients: Add the yogurt and melted butter to the dry mixture and stir until evenly combined, creating a thick batter.

Bake the Cake: Pour the batter into the prepared baking dish and smooth the top. Press blanched almonds into the surface. Bake for 30-35 minutes until golden and a toothpick inserted comes out clean.
Prepare Syrup: While the cake is baking, combine water, sugar, lemon juice, and vanilla extract in a saucepan. Bring to a boil, then simmer for about 10 minutes until slightly thickened.
Soak the Cake: Once the cake is done baking, remove it from the oven and pour the hot syrup evenly over the warm cake. Allow it to soak for at least 30 minutes before serving.