This Basbousa is a beloved Middle Eastern dessert that strikes the perfect balance between sweet and tart. The dense, crumbly texture comes from fine semolina flour, while plain yogurt ensures the cake remains incredibly moist. It is drenched in a simple lemon-sugar syrup that penetrates every pore, creating a sticky, caramelized crust. The final brush of warm melted butter adds a rich, glossy finish that elevates the flavor profile. Serve it slightly warm for the best texture, allowing the syrup to soak in fully. This cake is perfect for holiday gatherings, tea time with friends, or as a sweet ending to a festive meal. It keeps well, becoming even more flavorful as the flavors meld over a day or two.
Semolina and Yogourt Cake
Description
This Basbousa is a beloved Middle Eastern dessert that strikes the perfect balance between sweet and tart. The dense, crumbly texture comes from fine semolina flour, while plain yogurt ensures the cake remains incredibly moist. It is drenched in a simple lemon-sugar syrup that penetrates every pore, creating a sticky, caramelized crust. The final brush of warm melted butter adds a rich, glossy finish that elevates the flavor profile. Serve it slightly warm for the best texture, allowing the syrup to soak in fully. This cake is perfect for holiday gatherings, tea time with friends, or as a sweet ending to a festive meal. It keeps well, becoming even more flavorful as the flavors meld over a day or two.Ingredients
Directions
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Preheat oven to 400°F. Grease and flour an 8-inch round baking pan.
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Prepare the syrup by combining 1 cup + 2 tablespoons sugar, 2/3 cup water, and 2 tablespoons lemon juice in a small saucepan. Bring slowly to a boil over medium heat.
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Lower the heat and simmer for about 10 minutes, or until the syrup forms a sticky film on the back of a spoon. Remove from heat and set aside to cool completely.
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In a food processor or with a sharp knife, chop the toasted almonds finely.
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In a large bowl, combine the plain yogurt, half of the melted butter, 1/2 cup sugar, semolina flour, baking powder, vanilla extract, and chopped almonds. Mix thoroughly until well blended and smooth.
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Pour the batter into the prepared cake pan and smooth over the surface with the back of a spoon.
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Bake for about 30 minutes, or until the surface of the cake is golden brown and a toothpick inserted near the center comes out clean.
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Remove the cake from the oven. Immediately pour the cold syrup evenly over the hot cake, allowing it to soak in.
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Using a sharp knife, cut the cake into diamond or lozenge shapes while still in the pan. Return to the oven for 3-4 more minutes to set the syrup.
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Warm the remaining melted butter in a small saucepan or microwave.
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Remove the basbousa from the oven and pour the warm butter evenly over the surface of the cake. Allow to cool completely before serving to let the flavors meld.
Note
Storage: Basbousa keeps well at room temperature for up to 3 days, covered tightly. The flavor improves after 24 hours as the syrup fully penetrates the cake.
Substitutions: You can use whole milk yogurt for a richer texture. If you prefer a stronger citrus note, add a bit more lemon juice to the syrup.
Tips: Ensure the syrup is completely cool before pouring it over the hot cake to prevent the cake from becoming too soggy. Toasting the almonds beforehand enhances their flavor significantly.
