Cream of Wheat Cake Basboosa
Indulge in the sweet, nutty decadence of Cream of Wheat Cake Basboosa, a Middle Eastern-inspired dessert that's delightfully moist and irresistibly flavorful. Made with fine semolina (cream of wheat), shredded coconut, and yogurt, this easy-to-make cake boasts a rich, tender crumb that’s perfectly balanced by its buttery undertones. Each piece is adorned with a whole almond and generously soaked in a fragrant syrup infused with lemon juice and optional rose or orange blossom water for a hint of floral elegance. With just 15 minutes of prep time and a golden-baked finish, this crowd-pleasing dessert is as beautiful as it is delicious. Perfect for family gatherings, holidays, or any occasion that calls for a comforting, aromatic treat!
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Recipe Information
Ingredients
- 2 cups Fine semolina (cream of wheat)
- 1 cup Granulated sugar
- 0.5 cup Unsweetened shredded coconut
- 1 cup Plain yogurt
- 0.5 cup Milk
- 0.5 cup Unsalted butter, melted
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 15 pieces Whole blanched almonds
- 1 cup Water (for syrup)
- 1 cup Granulated sugar (for syrup)
- 1 tablespoon Lemon juice
- 1 teaspoon Rose water or orange blossom water (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or cooking spray.
In a large mixing bowl, combine the fine semolina, granulated sugar, shredded coconut, and baking powder.
Add the plain yogurt, milk, melted butter, and vanilla extract to the dry ingredients. Mix well until the batter is smooth and evenly combined.
Pour the batter into the greased baking pan and spread it out evenly with a spatula.
Using a knife, score the batter into diamond or square shapes. Place one whole almond in the center of each piece.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the syrup. In a small saucepan, combine the water, sugar, and lemon juice. Bring to a boil over medium heat, then reduce to a simmer and let cook for 7-10 minutes until the syrup slightly thickens. If using rose water or orange blossom water, stir it in at the end and remove from heat.
Once the cake is baked, remove it from the oven and immediately pour the hot syrup evenly over the cake. Make sure the syrup is absorbed completely by the cake.
Allow the Basboosa to cool completely in the pan before cutting along the scored lines.
Serve at room temperature and enjoy this sweet, moist, and flavorful dessert!
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 35.2 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 145 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.
