Basbousa; Orange Semolina Cake

Despite its popularity in Israel, I did not grow up eating this delicious cake. But I bake it a lot because it is one of the most requested recipes asked by my friends whenever they feel nostalgic and homesick. Which is why I feel very confident to say that it is a great crowd pleaser, and the perfect dessert to impress your guests with.

For more nostalgic Jewish Israelis recipes check out this Honey Baklava, and this Orange Chiffon Cake.

Ingredients

For the Cake

• Unsalted butter, softened.
• Sugar.
• Fine Semolina flour. If you only have coarse semolina, then process it in a food processor until very fine. Please note that Semolina is not gluten free, and can not be replaced with all-purpose flour.
• Ground hazelnuts, or ground almonds. (almond flour is also ok)
• Baking powder.
• Large eggs at room temperature.
• Orange zest from one medium orange.
• Orange juice.

Ingredients For the Syrup

For best results, I recommend making the syrup a head of time, and allowing it to chill in the fridge for best soaking. I wrote about this technique in my cookbook “Baking Science“.

• Sugar.
• Water.
• Cinnamon sticks.
• Orange peel.
• Orange juice.
• Orange blossom water. If it is not available to you, replace it with more orange juice.

Step by Step Instructions

The complete Semolina cake recipe is at the bottom of this post on the recipe card. Please read the card carefully including the notes before baking for best results.

Preparing the Orange Blossom Simple Syrup

1. In a medium saucepan, combine sugar, water, cinnamon sticks, and orange rind and bring the mixture to a boil over medium heat.
2. Once boiling, reduce the heat and let it simmer for 8-10 minutes until the sugar dissolves slightly thickened.
3. Stir in lemon juice and rose water or orange blossom water, if using. Set aside to cool completely, or refrigerate.

Making the Cake

You can use a square or round cake pan, and note that we pour the syrup onto the cake and do not invert the cake to a serving dish.

1. Using a large bowl and an electric mixer, or a bowl of a stand mixer, beat the butter and sugar until light and fluffy.
2. With the mixer on high speed, add the eggs, one at a time waiting for each egg to completely blend before adding the next.
3. Mix the semolina flour, ground nuts and baking powder.
4. With the mixer on low speed, add half of the semolina mixture followed by the orange juice, then the rest of the dry ingredients.
5. Pour the cake batter into your prepared pan and bake. Do not line the pan with parchment paper, remember we are soaking the cake with the sugar syrup.
6. Remove the cake from the oven then immediately pour the cold syrup over the warm cake.
7. Use a sharp knife to slice the cake into 16 pieces, and allow to cool before serving.

Yields and Serving Ideas

This recipe yields one 9-inch cake, about 16 pieces, depending on how you slice the cake. Basbousa pairs beautifully with a cup of tea or coffee. For an extra indulgent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. and top with crushed nuts, or toasted coconut flakes.

Storing

Basbousa keeps well at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate it for up to a week. If you are interested in baking the cake a head and freezing, then wrap the pan with plastic wrap, then aluminum foil and freeze for up to 6 weeks. When you are ready, unwrap and set at room temperature to warm up, and pour the syrup when it is hot.