Algerian Basboussa Semolina Cake with Syrup
Transport your taste buds straight to North Africa with this luscious Algerian Basboussa Semolina Cake with Syrup, a rich and moist dessert that's as simple as it is indulgent. Made with medium semolina, tangy yogurt, and a touch of vanilla, this traditional cake delivers a delicate crumb that's beautifully balanced by the infusion of a fragrant citrus syrup flavored with orange blossom water and lemon juice. Elegant almonds crown each slice, creating a visually stunning treat perfect for festive gatherings or an afternoon tea. Ready in just an hour, this golden, syrup-soaked masterpiece is a must-try for fans of Mediterranean and Middle Eastern desserts.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 250 grams semolina (medium)
- 100 grams granulated sugar
- 200 grams plain yogurt
- 100 grams unsalted butter (melted)
- 100 milliliters milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 10 whole blanched almonds (for garnish)
- 250 milliliters water (for syrup)
- 150 grams granulated sugar (for syrup)
- 1 tablespoon lemon juice (for syrup)
- 1 teaspoon orange blossom water (for syrup)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch square or round baking dish with butter or oil.
In a large bowl, combine the semolina, granulated sugar, and baking powder. Mix well to distribute the dry ingredients evenly.
Add the melted butter, plain yogurt, milk, and vanilla extract to the dry ingredients. Stir until the mixture is smooth and well combined. The batter should be thick but spreadable.
Pour the batter into the prepared baking dish and use a spatula to smooth the surface. Let the batter rest for 10 minutes to allow the semolina to absorb the liquid.
After resting, score the top of the batter with a sharp knife into diamond or square shapes. Place one blanched almond in the center of each diamond or square as a decorative touch.
Bake the cake in the preheated oven for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the syrup: In a small saucepan, combine the water and granulated sugar over medium heat. Stir until the sugar is dissolved and the mixture starts to boil.
Reduce the heat to low and simmer the syrup for 5 minutes. Add the lemon juice and orange blossom water, then simmer for 2 more minutes. Remove from heat and let the syrup cool slightly.
Once the cake is baked, remove it from the oven and immediately pour the warm syrup evenly over the hot cake. Allow the cake to absorb the syrup completely; this may take 20–30 minutes.
Cut the cake along the pre-scored lines and serve at room temperature. Enjoy with tea or coffee!
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 94 mg | 4% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 33.4 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 77 mg | 6% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 149 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
