🥮✨ Semolina Cake with Cream (Basbousa / Basbousa bil Qeshta)

A beloved Middle Eastern dessert, Basbousa is a moist, golden semolina cake soaked with fragrant sugar syrup and layered or filled with rich creamy filling. This version combines the classic buttery semolina texture with a luscious cream layer for an extra luxurious treat.

⏱️ Time

• Prep Time: 20 minutes
• Bake Time: 35–45 minutes
• Cooling Time: 1 hour
• Total Time: About 2 hours
• Servings: 12–16 pieces

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🛒 Ingredients

🥮 Semolina Cake Layer

• 2 cups coarse semolina
• 1 cup plain yogurt
• ¾ cup sugar
• ½ cup melted butter or ghee
• ½ cup shredded coconut (optional)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• Pinch of salt
• ¼ cup milk (if needed)
• Almonds or pistachios for topping

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🥛 Cream Filling (Qeshta Style)

• 2 cups milk
• 4 tablespoons cornstarch
• 3 tablespoons sugar
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons cream cheese (optional, for richness)

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🍯 Sugar Syrup

• 1½ cups sugar
• 1 cup water
• 1 tablespoon lemon juice
• 1 teaspoon rose water or orange blossom water (optional)

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👩‍🍳 Instructions

1. Prepare the Syrup

1. Add sugar and water to a saucepan.
2. Bring to a boil and simmer for 8–10 minutes.
3. Add lemon juice and rose water.
4. Cool completely.

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2. Make the Cream Filling

1. Whisk milk, cornstarch, and sugar in a saucepan.
2. Cook over medium heat, stirring constantly, until thick.
3. Remove from heat.
4. Stir in cream, vanilla, and cream cheese.
5. Let cool slightly.

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3. Prepare the Basbousa Batter

1. Mix semolina, sugar, baking powder, baking soda, coconut, and salt.
2. Add melted butter, yogurt, and vanilla.
3. Mix until a thick batter forms.
4. Let rest for 10 minutes so the semolina absorbs moisture.

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4. Assemble the Cake

1. Preheat oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish.
3. Spread half the semolina batter evenly.
4. Add the cream filling layer.
5. Cover with remaining batter.
6. Decorate with almonds or pistachios.

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5. Bake & Finish

1. Bake for 35–45 minutes until golden brown.
2. Remove from oven.
3. Immediately pour cooled syrup over the hot cake.
4. Allow to absorb for at least 1 hour before slicing.

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🍽️ Serving Suggestions

Serve with:

• ☕ Arabic coffee
• 🍵 Mint tea
• 🥜 Extra pistachios
• 🍦 A scoop of vanilla ice cream
• 🍓 Fresh berries

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💡 Tips for Perfect Basbousa

• Use coarse semolina for the traditional texture.
• Do not overmix the batter; it can make the cake dense.
• Let the batter rest before baking for a softer crumb.
• Always pour syrup onto the hot cake so it absorbs properly.
• For a richer flavor, use ghee instead of butter.
• Add coconut for a classic Egyptian-style taste.

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🧊 Storage

• Room Temperature: Keep covered for 2 days.
• Refrigerator: Store for up to 5 days.
• Bring to room temperature before serving for the best texture.

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🍴 Approximate Nutrition (Per Piece)

• Calories: 330
• Protein: 6 g
• Carbohydrates: 45 g
• Fat: 14 g
• Fiber: 2 g
• Sugar: 28 g
• Sodium: 180 mg

Cream-filled Basbousa is a true Middle Eastern favorite—golden semolina cake, silky cream center, and sweet fragrant syrup come together in a dessert that is rich, tender, and unforgettable. 🥮✨