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The dessert, Mediterranean

Basboussa with orange blossom syrup

Basboussa is a semolina cake soaked in orange blossom syrup, serving 6, with 25 minutes of active work and an easy difficulty level. It's fully made the day before, syrup included, for a budget of €0.90 per person. The key to success is temperature, warm cake against cold syrup or the reverse, never both warm at the same time.

I'm bringing out a golden basboussa, a semolina cake soaked in orange blossom syrup that never leaves anyone indifferent.

Basboussa with orange blossom syrup
For
6 people
Work
25 min
Total time
1 h 40
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€0.90
Calories per person
420 kcalcalculated by Kiloach, your weight coach

Basboussa is that Middle Eastern semolina cake, dense and moist, known for its golden diamond shapes and orange blossom scent. Semolina gives it a slightly grainy texture, quite different from a classic sponge cake, and the syrup soaks all the way through overnight. Coconut and almonds add some crunch on top.

It's a dessert that fits naturally at the end of a Mediterranean meal or a dinner party with a bit of exotic flair, served alongside mint tea. Kids tend to like it too, thanks to its sweet, soft taste, and it works well on a spring or summer buffet where everything is made ahead of time.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 5 steps, 55 min
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The day before, you make the batter, bake it, prepare the syrup, and soak the cake overnight in the fridge. On the day itself, there's nothing left to do on the dessert. Just before guests arrive, take the dish out so it can come back to room temperature. At serving time, cut the diamonds and offer mint tea alongside.

The ingredients

6 people

Pantry

  • Fine semolina 300 g
  • Granulated sugaroften in the pantry 150 g
  • Baking powderoften in the pantry 2 tsp
  • Shredded coconut 80 g
  • Whole almonds 12
  • Sugar for the syrupoften in the pantry 200 g
  • Wateroften in the pantry 25 cl
  • Orange blossom water 3 tbsp

Dairy

  • Plain yogurt 250 g
  • Eggs 2
  • Melted butter 120 g

Fruits and vegetables

  • Lemon 1

Allergens Gluten, Lactose, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Mix the semolina, sugar, baking powder, and coconut, then add the yogurt, eggs, and melted butter. 15 min

    Let the batter rest fifteen minutes, the semolina swells and the cake turns out more tender.

  2. Spread the batter in a buttered dish, score diamond shapes with a knife, and place an almond in the center of each one.

    Score the diamonds before baking, cutting after is messy and the syrup won't soak in evenly.

  3. Bake at 180°C until the top is nicely golden. 35 min

    Keep an eye on it, semolina browns fast toward the end, cover with foil if needed.

  4. Boil the water with the sugar and lemon juice for five minutes, add the orange blossom water, then let it cool slightly. 5 min

    Don't stir the syrup while it cooks, it could crystallize.

  5. Pour the warm syrup over the warm cake in small ladlefuls, and let it soak overnight.

    Pour slowly in two rounds, the cake absorbs gradually and stays moist.

When it's time to serveThe final touches, right in front of your guests.

  1. Cut along the scored lines and serve with mint tea.

    Run the knife under hot water between cuts for clean diamond edges.

Our tips to get it right

  • Use a thick plain yogurt, a runny one will give you a looser batter and a cake that doesn't hold together well when sliced.
  • Butter the pan generously before spreading the batter, semolina tends to stick more than a classic cake batter.
  • Let the cake really soak overnight in the fridge under a cloth, that resting time is what makes the texture the next day.

The variations

  • Swap the coconut for crushed pistachios for a greener, more fragrant version.
  • For a version without orange blossom water, flavor the syrup with extra lemon zest and a pinch of cinnamon instead.
  • For kids, cut the orange blossom water in the syrup by half, its flavor can be strong for younger palates.

What to serve it with

  • Fresh mint tea
  • Arabic or Turkish coffee
  • A few fresh fruits to finish

Storage

Basboussa keeps 3 to 4 days in the fridge in a closed container, the syrup protects it well. It doesn't freeze particularly well because of the soaking, it's best eaten within a few days. Serve it at room temperature, no need to reheat it.

Questions about this recipe

Can fine semolina be replaced with medium semolina?

Fine semolina gives a more even, more tender texture. With medium semolina, the cake will be a bit more granular, which is still perfectly fine but changes the mouthfeel slightly.

Do you really need an almond on every diamond?

No, it's mostly decorative and traditional. You can skip them or use a pistachio piece instead without changing the cake's taste.

How do you know if the syrup has the right consistency?

After five minutes of a gentle boil, the syrup should lightly coat a spoon without being as thick as caramel. It needs to stay fluid enough to soak into the semolina properly.

Is basboussa a good fit for a family meal with kids?

Yes, it's a sweet, soft dessert that generally goes over well with kids. You can just reduce the orange blossom water a bit if you're serving younger guests unused to that flavor.

Can a basboussa with orange blossom syrup be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 5 steps, when it's time to serve, 1 step.

How long does it take to make a basboussa with orange blossom syrup?

Allow 1 h 40 in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a basboussa with orange blossom syrup?

About 420 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a basboussa with orange blossom syrup cost?

About €0.90 per person, that's €5.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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