Semolina Cake (Basboussa) with Lemon – A Sweet Slice of the Middle East

Step 1: Prepare the syrup (important to do first!)

1. In a saucepan, combine 1 cup of sugar and 1 cup of water.
2. Bring to a boil over medium heat.
3. Once it begins boiling, add the juice of half a lemon.
4. Let it simmer for 8–10 minutes until slightly thickened.
5. Set aside to cool completely. This cool syrup will be poured over the hot cake later.

Step 2: Make the Basboussa batter

1. In a large bowl, whisk together the eggs, sugar, and lemon zest until light and slightly frothy.
2. Add the yogurt (or milk), orange juice, lemon juice, and melted butter. Mix until combined.
3. In another bowl, mix the semolina and baking powder.
4. Gradually fold the dry ingredients into the wet mixture. Do not overmix — just enough to combine.
5. Let the batter rest for 10–15 minutes. This allows the semolina to absorb moisture and swell slightly.

Step 3: Bake the cake

1. Preheat your oven to 180°C (350°F).
2. Grease a baking dish (20×20 cm or similar) with butter or oil.
3. Pour the batter evenly into the dish and smooth the surface.
4. Optional: Place a blanched almond or hazelnut in the center of each piece (cut it before baking so you know where to place them).
5. Bake for 30–35 minutes, or until golden brown and a toothpick inserted comes out clean.

Step 4: Add the syrup

1. Remove the cake from the oven and immediately pour the cooled syrup evenly over the hot cake.
2. Let it soak and cool completely at room temperature. The cake will absorb the syrup and become moist and sweet.

Step 5: Serve and enjoy

Once fully cooled, cut the cake into squares or diamonds. Serve in cupcake liners or directly on a plate. It pairs beautifully with mint tea, coffee, or a glass of milk.

Tips for the Best Lemon Basboussa

• Use fine semolina: Coarse semolina can work but results in a more crumbly texture.
• Rest the batter: Letting it sit helps develop a better texture and structure.
• Pour syrup while the cake is hot: This ensures the syrup seeps deep into the cake.
• Let it cool before slicing: The syrup needs time to settle.

Why You’ll Love This Recipe

• Simple ingredients, maximum flavor.
• A perfect balance of sweetness and tanginess.
• Keeps well for days and can even be frozen.
• Customizable: Add coconut, almond flour, or cardamom for unique variations.

Conclusion

Basboussa with lemon is a beautiful fusion of tradition and freshness. The zesty lemon cuts through the syrupy sweetness, making it a delightful treat that isn’t too heavy. Whether you’re making it for a special occasion or just to satisfy a sweet craving, this cake is sure to impress anyone who tries it.

FAQs

1. Can I make this cake without eggs?
Yes, substitute with 1/2 cup of yogurt or applesauce for each egg. The texture will be slightly different but still delicious.

2. Is semolina gluten-free?
No, semolina is made from wheat. Use gluten-free semolina alternatives if needed.

3. How long does it stay fresh?
Up to 4 days at room temperature, or 7 days in the fridge.

4. Can I add coconut to the recipe?
Yes! Add 1/2 cup of shredded coconut to the batter for a tropical twist.

5. What nuts go best as garnish?
Almonds, hazelnuts, or pistachios are traditional and add a lovely crunch.