Semolina Cake with Cream (Basbousa with Cream)

Introduction

This Semolina Cake with Cream—also known as Basbousa with Cream—is a rich Middle Eastern dessert featuring a tender semolina cake filled with a luscious cream layer and soaked in fragrant syrup. It’s wonderfully simple to prepare yet impressive enough for celebrations or special gatherings. With its golden crust, soft interior, and creamy surprise in every bite, this dessert is guaranteed to win hearts.

Why You’ll Love This Recipe

  • Combines the classic flavor of basbousa with an indulgent creamy center
  • Uses simple pantry ingredients you likely already have
  • Fragrant syrup adds depth without overpowering the cake
  • Perfect for Ramadan, holidays, gatherings, or gifting
  • Beginner-friendly and easy to assemble in under 15 minutes
  • Moist, tender texture with a beautiful golden top
  • Customizable with optional aromatics like orange blossom or rose water

Ingredients

For the Semolina Cake

  • 2 cups semolina
  • 1 cup sugar
  • 1 cup plain yogurt
  • 1/2 cup melted butter
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 cup thick cream (ashta or heavy cream)

For the Syrup

  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon lemon juice
  • 1 teaspoon orange blossom water or rose water (optional)

Directions

Step 1: Prepare the Syrup

Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 5–7 minutes until slightly thickened. Add the optional orange blossom or rose water. Set aside to cool completely.

Step 2: Mix the Cake Batter

In a large bowl, mix the semolina, sugar, yogurt, melted butter, baking powder, and vanilla until you have a smooth, even batter.

Step 3: Add the First Layer

Grease your baking pan and pour half of the semolina batter into the bottom, spreading it evenly.

Step 4: Add the Cream Layer

Gently spread the cream over the first layer, keeping it centered and even for a clean, defined cream line.

Step 5: Add the Top Layer

Pour the remaining semolina batter over the cream layer, ensuring the cream is fully covered.

Step 6: Bake the Cake

Bake at 180°C (350°F) for 25–30 minutes, or until the top is golden and the edges pull slightly from the pan.

Step 7: Soak with Syrup

Pour the cooled syrup evenly over the hot cake. The cake will absorb the liquid and become tender and moist.

Step 8: Rest & Serve

Allow the cake to cool and set before slicing. This helps the layers firm up and ensures clean, beautiful slices.

Tips for Best Results

  • Use coarse semolina for the best texture—fine semolina makes the cake dense.
  • Cool the syrup fully before pouring it over the hot cake for perfect absorption.
  • Don’t overmix the batter; a gentle hand keeps the cake tender.
  • For a deeper flavor, lightly toast the semolina for 2–3 minutes before mixing.
  • Let the cake rest at least 30 minutes before slicing to allow the cream layer to set.
  • Use ashta for an authentic Middle Eastern taste and richer filling.

Variations & Substitutions

  • Substitute heavy cream with mascarpone or thick pastry cream.
  • Add shredded coconut to the batter for a coconut basbousa flavor.
  • Sprinkle slivered almonds or pistachios on top before baking.
  • Flavor the syrup with cardamom, cinnamon, or saffron.
  • Use ghee instead of butter for a deeper, nuttier taste.

Serving Suggestions

  • Serve warm or at room temperature with hot tea or Arabic coffee.
  • Pair with fresh fruit like berries or figs for a light contrast.
  • Garnish with chopped pistachios or almonds for added crunch.
  • Perfect to serve after iftar, during Eid celebrations, or at family gatherings.

Storage & Reheating

  • Room Temperature: Store covered for up to 24 hours.
  • Refrigerator: Keeps well for 3–4 days; the cream layer stays firm and delicious.
  • Freezer: Freeze slices (without syrup) for up to 2 months. Thaw and drizzle syrup before serving.
  • Reheating: Warm individual slices in the microwave for 10–15 seconds if you prefer it warm.

Nutrition Information

Per Serving (approx. 120g):

  • Calories: 360 kcal
  • Carbohydrates: 54g
  • Protein: 5g
  • Total Fat: 14g
    • Saturated Fat: 8g
    • Polyunsaturated Fat: 1g
    • Monounsaturated Fat: 4g
    • Trans Fat: 0g
  • Cholesterol: 35mg
  • Sodium: 95mg
  • Potassium: 150mg
  • Fiber: 2g
  • Sugar: 33g
  • Vitamin A: 180 IU
  • Vitamin C: 0mg
  • Calcium: 120mg
  • Iron: 1mg

Nutritional values are approximate and may vary depending on cream type and semolina brand.

FAQ

Can I make Basbousa with Cream without yogurt?
Yes. Replace yogurt with 1 cup of milk mixed with 1 tablespoon of lemon juice (let sit 5 minutes).

Can I use fine semolina instead of coarse?
You can, but the texture will be denser and less traditional.

Why is my basbousa dry?
It may need more syrup. Always pour cooled syrup over a hot cake for best absorption.

Can I double the recipe?
Yes—bake in a larger pan and increase the baking time slightly.

Does this cake need refrigeration?
Because of the cream layer, refrigeration after the first day is recommended.

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