Algerian Basboussa - Semolina Cake With Syrup

Name: Algerian Basboussa - Semolina Cake With Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Basboussa; 1 1/2 cups of coarse semolina; 1 cup plain flour; 2 teaspoons baking powder; 3/4 cup unsweetened dried shredded coconut; 1/4 cup granulated sugar; 1 cup sunflower oil; 1 lemon, zest of (finely grated); 1 cup yogurt; 4 eggs; 2 teaspoons vanilla flavoring; For the Syrup; 3 cups water; 3 cups granulated sugar; 1 tablespoon orange flower water (add a little more if you like it very fragrant); 1 teaspoon lemon juice; To Decorate; blanched whole almond

Servings: persons

For the Basboussa
1 1/2 cups of coarse semolina
1 cup plain flour
2 teaspoons baking powder
3/4 cup unsweetened dried shredded coconut
1/4 cup granulated sugar
1 cup sunflower oil
1 lemon, zest of (finely grated)
1 cup yogurt
4 eggs
2 teaspoons vanilla flavoring
For the Syrup
3 cups water
3 cups granulated sugar
1 tablespoon orange flower water (add a little more if you like it very fragrant)
1 teaspoon lemon juice
To Decorate
blanched whole almond

1
["Preheat the oven to 180u00b0C Grease a large baking dish (approx. 11"" x7"").", "In a pan, place the sugar & water from the 'Syrup Ingredients', bring to the boil then simmer until you have a pale golden colour. Remove from the heat & stir in the lemon juice & the orange flower water. Set aside to cool, you can also store this syrup in the fridge until you need to use it.", "Place all the wet ingredients in a large bowl & using a hand mixer, mix until creamy. Add the dry ingredients a little at a time & mix well.", "Pour into your baking dish & level off the surface with the back of a dessert spoon or palett knife. With a small knife, score the surface into equal squares or diamonds & place a blanced almond in the centre of each square / diamond.", "Bake in the oven until golden - this will take approximately 30-40 minutes.", "Remove from the oven & cut through the scored squares / diamonds. Pour the syrup over the top & allow the Basboussa to soak up the syrup before serving. It is best to leave it for at least 2 hours for best results."]

1286

kcal

Calories

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the Basboussa, 1 1/2 cups of coarse semolina, 1 cup plain flour, 2 teaspoons baking powder, and more.

Yes, Algerian Basboussa - Semolina Cake With Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!