Semolina Cake with Cream (Basbousa) 🥮🌟

A luscious Middle Eastern dessert with a rich, moist texture and creamy layer.

Ingredients

For the Cake

• 2 cups semolina
• 1/2 cup granulated sugar
• 1/2 cup plain yogurt
• 1/2 cup unsalted butter, melted
• 1/4 cup milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• Blanched almonds (for garnish)

For the Cream Filling

• 2 cups milk
• 1/4 cup cornstarch
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy cream (optional)

For the Syrup

• 1 cup granulated sugar
• 1 cup water
• 1 teaspoon lemon juice
• 1 teaspoon rose or orange blossom water (optional)

Instructions

1. Prepare the Syrup: Combine sugar and water in a saucepan. Boil, then simmer 7–10 minutes. Add lemon juice and rose/orange blossom water if using. Cool completely.
2. Make the Cream Filling: Whisk milk, cornstarch, and sugar until smooth. Heat over medium, stirring until thickened. Remove from heat, stir in vanilla and cream. Cool slightly.
3. Prepare the Cake Batter: Mix semolina, sugar, baking powder, yogurt, melted butter, milk, and vanilla in a large bowl.
4. Assemble the Cake: Grease a 9×13-inch dish. Spread half the batter and bake at 350°F (175°C) for 10 minutes. Spread cream filling over baked layer. Pour remaining batter on top and smooth. Place almonds in center of each piece.
5. Bake: Bake 30–35 minutes until golden brown.
6. Add the Syrup: Pour cooled syrup over hot cake. Let soak and cool completely before slicing.

Tips

• Use fine semolina for smoother texture.
• Sprinkle shredded coconut or chopped pistachios for extra luxury.
• Serve chilled or at room temperature.