A gloriously creamy and moist semolina cake, stuffed with luscious cream drizzled with syrup then topped with nuts. A pastry shop style cake with a stunning look that will get everyone's attention.
For a traditional basbousa recipe, try this all-time fan favorite basbousa, and if you are into semolina check out this Revani cake.
An Egyptian style semolina cake (basbousa) gets reinvented to be a show-stopping piece of art. Cream filled basbousa is moist, spongy, sweet and melts in your mouth. This got my kids go crazy as they devoured it in half a day!!.
Semolina coconut cake (Basbousa)
What is Basbousa dessert?
Basbousa is an Egyptian semolina cake widely spread and loved throughout the Middle East. It is made with semolina, yogurt, butter or ghee and sometimes coconut. Soaked in fragrant simple syrup. I usually only add vanilla to the syrup but you can also flavor it with cinnamon, orange blossom water or rose water.
Basbousa should not be thick, although it is a cake but it is usually in the range of 8mm-1 cm as you can see it in this basbousa recipe. But this recipe is sure different, as it is a stuffed cake so it has layers. Hence it is somehow thicker than the usual basbousa.
I've adapted a recipe from a well know TV cook Manal Al Alam, she is one of the greatest cooks in the Arab world.
What do you use semolina flour for?
Semolina's number one use is in the making of pasta and couscous. In the Middle East semolina and farina are used mostly in baked goods. From breads, pancakes, to smolina pudding and cakes. It is a well know, highly appreciated ingredients throughout the region.
What is the difference between Semolina and Farina?
This is a burning question that I get asked all the time. In the Middle East they are all called semolina but we have coarse semolina and fine semolina. Sometimes coarse semolina here in the US is called Farina. I will have amazon links at the end of the post so you can take a closer look before buying any.
Semolina substitutions:
In most cases when semolina is not used in great amounts in a specific recipe, the most common substitute is whole wheat flour. Although it would not give the same texture or taste but this greatly depends on the recipe. In basbousa though, I have some bad news. Sorry but you must use semolina, and in this recipe you can use either the coarse or the fine. In fact, the original recipe calls for the fine one, for me I've used the coarse one as I like it much better in basbousa.
How to make Cream stuffed semolina cake?
This recipe is very forgiving not like the traditional one, although both are easy but seriously this one tend to be very forgiving and the result is always exceptional.
- In a deep bowl, add semolina ( coarse or fine whatever you like),coconut flakes, sugar and baking powder then mix well.
- Mix in oil, yogurt, vanilla extract and eggs.
- Pour half the batter in the bottom of a 9 inch springform pan and bake for 15 minutes.
- While the bottom half is baking we'll make the cream filling.
- In a pot, mix cornstarch with one cup of milk until dissolved.
- Stir in the rest of the milk, sugar and vanilla extract then heat the mixture until thickened.
- Remove from heat and add the table cream if desired.
- Pour the filling over the baked half of the cake.
- Add water to the remaining half of the batter then pour over the filling.
- Tilt the pan to distribute well. Then pop in the oven to finish baking.
- Drizzle with cold syrup and let it rest for 15 minutes before serving.
Now as a self-proclaimed semolinologist, I highly urge you to try this recipe. If you are a basbousaholic like us, you're gonna fall head over heals for this one.
Classic Middle Eastern desserts
- Stuffed Arabic pancakes.
- Lebanese puff pastry dessert.
- Loqaymat (fried sweet puffs).
- Knafeh Parfait.
- Knafeh is a traditional Middle Eastern dessert that is made with a layer of golden shredded phyllo dough, a creamy filling, and a sweet syrup. A popular dessert in many countries that is often served during special occasions and holidays.
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This is the springform pan I like, it is leak proof with a nice lip at the bottom.
For the Semolina and Farina Here are the two types from Ziyad company ( coarse, fine) which you can easily found in the Middle East store near you. For other brands like Mid East they go by the name farina for the coarse and semoline for the fine.
I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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Basbousa with cream
Ingredients
Cake mix:
- 1 cup semolina or farina the difference is described in the post above.
- ½ cup sugar.
- ¼ cup finely shredded unsweetened coconut flakes.
- 2 teaspoons baking powder.
- 3 large eggs.
- 1 teaspoon vanilla extract.
- 1 cup plain yogurt.
- ¾ cup oil.
For later:
- 1 Tablespoon water.
Filling:
- 2 cups milk.
- 4 Tablespoons cornstarch.
- 1 Tablespoon sugar.
- 2 Tablespoons canned cream. optional for more richness.
- ½ teaspoon vanilla extract.
Syrup:
- 1 cups sugar.
- ¾ cup water.
- 1 teaspoon lemon juice.
- 1 Tablespoons honey.
- A pinch of vanilla powder.
Instructions
Make the syrup:
- In a sauce pan stir syrup ingredients, bring to a boil, reduce heat and simmer for 10 minutes.
- Remove from heat and let it cool completely.
Make the cake:
- Preheat oven to 350F.
- In a deep bowl, combine cake ingredients and mix well.
- Pour half mixture in a prepared 9 inch pan.
- Bake for 15 minutes.
Make the filling while the cake is in the oven:
- In a pot dissolve cornstarch in one cup of milk stir in sugar, vanilla extract and the rest of the milk.
- Place pot on stovetop on medium heat , keep stirring with a whisk until the mixture bubbles and thickens.
- Take pan out of oven, pour the filling and level the surface.
- Pour 1 Tablespoon of water over the rest of the farina mixture mix well .
- Pour the drain mixture over the filling and level.
- Bake for an extra 40-50 minutes.
- Get it out of the oven and immediately pour the cooled syrup.
- Cover and let stand for 15 minutes to let it soak the syrup and cool down.
- Garnish with nuts of your choice or serve plain.
Video
Notes
Nutrition
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Eman
So, I think I will use the cake part of this as my Knafeh na3meh. I know that’s not what it is supposed to be, but I don’t want to buy the knafeh dough, not make it. I made this recipe as is and liked it, but I like the cheese part of knafeh more than this cream, in a dessert. My cheese is a mix of homemade ishtah for creaminess, Mexican cheese fresco queso for structure, and motzarella cheese for stretch. So I will use this as the dough isA and my cheese filling. Should be fine, as people are making knafeh from breadcrumbs and corn flakes, now a days. I liked it because it came out great in terms of texture and it was east to make. Let’s see how my concoction works out. I will butter the pan well so it crisps up and omit the coconut.
Layla
Do you prefer the coarse semolina for this recipe, or farina? I have Mid East Semolina (which I made your Basboussa recipe with) and I recently purchased Ziyad Coarse Semolina at my local Mid Eastern market. The Mid East Semolina is light in color, and does not look very coarse. The Ziyad Semolina Coarse is very yellow (like cornmeal) and looks lovely as well. Can I use them interchangeably and how would they differ? I have made your maamoul recipe with Sadaf Durum Semolina which is a light yellow color and finer than the Ziyad Coarse. Sorry for all the questions but I'm new at this type of cooking and loving your recipes!
Jennifer
I love this recipe!!!
Yvette Alsabe
I loveeeee this ! I think this is more Egyptian style bil ashta right? I learned the Palestinian way long time ago, which is more dense no eggs in the batter and we don’t put ashta in between layers. I love that way too. But I tried ur recipe and obsessed ! Going to make it again! Both styles of basbousa are so delicious
fatima
Reduced the sugar to 1/3 cup and the oil to 1/2 cup, turned out so PERFECT! not too sweet, just to my family's liking! 🙂
Amira
Great, I am happy that you've found a way to make it work for your family. Thanks for sharing.
Fatma
Can I make this a day in advance? Can it be kept in the fridge? How many days can I keep it for? Thank you.
Grace
Don't happen to have vanilla powder for the syrup. Can I substitute vanilla essence?
Amira
Yes sure, use a teaspoon of vanilla extract.
Elizabeth Schneider
I tried making this tonight however when I poured the remaining batter over the cream the cream just got pushed away to the sides and I ended up with a cream filling that was uneven. Also the cream was very runny. What am I doing wrong?
Amira
Hmm, I'm wondering what went wrong too! If you decided to do it again, I would suggest adding more cornstarch to the filling maybe another tablespoon to thicken the filling more to your liking. Also for the top batter to be easily spreadable, maybe make it more runny like it shows in the video, try to add another tablespoon of water. I hope this helps.
WS
Hi, can this recipe be made a day before? If so, how do you recommend storing it and then serving?
Amira
Yes you can, Finish the recipe and do not garnish the cake yet. Store covered with plastic wrap in the fridge.
Sara
Amazing recipe!!! JazakAllahu Khayr Amira for sharing. Will definitely make more of your stuff if it turns out as good as this basbousa
Amira
Thanks Sara, Jazana wa eyakom dear.
Yvette moya
This was so amazing!!! Thank you. I grew up easting basbousa without the qashta so I wanted to try this way. I also added orange blossom and rose to the qashta and the qatar. Incredible ! Thank you!
Amira
mmm this sounds delicious. thanks for trying the recipe.
Iram
Can I omit the coconut flakes totally?
Amira
Yes, you can do that Iram.
Rem
Hi Amira. I tried the recipe, i omitted the sugar syrup since my husband is diabetic. I added mozzarella cheese on the cream and it turns out just exactly how i expected to be. So deleciously yummy. Thanks for sharing.
Judy
This sounds amazing! One question though, in step number 5 near the bottom it says to pour the drain mixture over the filling. Does that refer to the cake mixture with the semolina? Thank you!
Nbya
Can you use Ghee instead of oil in this? And how much?
Amira
I haven't tried it but I do not see why not, try using the same amount.
Raka Bibi
Hi Amira hope your well, Thankyou for sharing this amazing recipe!! Can I just ask can I use greek yogurt instead of plain?? And elmea cream instead of canned cream??
Rosemary
I tried this yesterday with almond milk (I didn't have milk) and it came out amazing!
Amira
Wow, that's an amazing discovery. Thank you so much Rosemary for sharing your experience with us.
Nicole
Hi can you freeze this or make it in advance?
Amira
Hi Nicole, this recipe can last in the fridge for up to 3 days, after that the cream layer get sucked up by the cake layer and it does not taste good. Hope this helps.
Samar Hadid
Hello Amira
Thank you for the recipe. Just wanted to confirm about cake mix: are we using plain yoghurt or it should be milk?
Thank You
Samar Hadid
Amira
Hello Samar, yes in the batter it is yogurt but in the filling we will use milk. Hope this helps.
Nazia
Hello, I want to make this. Is dessicated coconut sand as coconut flakes?
Amira
Yes use it Nazia do not use the big flakes sweetened one.
JB
I made this last night, and it is so good! I didn't have a 9in springform and instead used a very deep dish 8in pan. It was, uh, not deep enough. But it's made a very interesting and tasty cake! I finally purchased a 9in deep spring form and look forward to making it how it's intended instead of 5in tall and overflowing, my bad. The flavor and textures are fantastic, though!
Amira
Thanks JB happy you liked that taste though :).
Jacquiline
Hello,
Can this be refrigerated overnight and served the next day??
Amira
Yes you can do this for make ahead do not garnish until you are ready to serve.
M
Hello 🙂
I tried this recipe today and it turned put really good. I especially liked that although the cake was drenched in sugar syrup it wasn't too sweet but just perfect. And it looked amazing.
Will definetely try other recipes too now.
Thank you very much.
Amira
Thank you so much for the feedback, I am happy you liked it.
Lacy Macfall
Such an amazing recipe, the only recipe I tried from the internet and the output looks exactly as it is pictured. Thank you so much Amira,.
Amira
Thank you Lacy, happy you liked it.
Rashida
I have been making your dish for a while now! Thanks so much for a brilliant recipe. I double it up and make a large traybake style cake. Always a hit, Alhamdullilah! Thank you
Amira
Thank you so much Rashida, I am happy you like this recipe and will be waiting for a picture of the large tray too :).
Diana
Hi Amira, this looks delicious! I would love to try this recipe for Ramadan. I can't find any shredded coconut flakes. Do you think I can use coconut powder instead? If so, how much?
Thank you!
Amira
Diana, I haven't tried that before you may wanna try leaving it out altogether. Let me know what do you think.
Diana
Thank you Amira. I followed your advice and omitted the coconut flakes, it turned out delicious! I found myself craving it during the day! This recipe is a keeper!
Sylvia hafez
Hi Amira I have just made this .hubby says it looks great .thank you so much
Regards Sylvia
Amira
Ooooh, this is amazing news :). I am glad you liked it Sylvia and of course the hubby ;-).
Arig
The recipe was really easy to follow and it was delicious
Amira
Arig, this is awesome. Glad you enjoyed it!
Kati
I'm baking this now. Only concern is I used coconut flakes per the ingredients instructions however, after viewing the video, it appears you used grated coconut flakes, not actual flakes per say. I used actual flakes, not grated so I'm sure the texture will not be right. Perhaps you can specify grated flakes in the recipe. 🙂
I didn't have canned cream so I used half and half. Also, didn't have yogurt so I used Kefir milk drink. Can't wait to see what this tastes like.
Thanks for sharing a beautiful recipe.
Amira
Kati, I am sorry for the coconut flakes the package I used just said shredded unsweetened coconut flakes, so I used that term. I will add finely shredded now to the recipe so no one gets confused.The cream is not that important it just adds some richness, for the Kefir though, I am not sure about that! It might make your batter too liquid-y and it might sink. Let me know how it went with you.
Kati
The cake was phenomenal! I loved it. My favorite thus far. The kefir worked well with it too. I will remake it using grated coconut (processing my large flakes to become smaller). I wish I could share the pictures of my cake here. It looked almost just as beautiful as yours! I look forward to sharing this cake with my mother-in-law from Iraq. Surely she would just love it!
Amira
Oh Kati,this is just awesome. I was very skeptical that it would work with kefir. If you have a photo will you send it to me on instagram or by mail?, I would like to see how it looked.
Rhianna
How far in advance can it be made? Does it need to be refrigerated?
Amira
Rhianna, I do not recommend making it far in advance probably a day or two but not more. And yes this needs refrigeration as it has milk in it. I hope this answers your question. If you need any more help please do not hesitate.
Gabriella Guzi
Hi
Amira, I would like to do this cakefor my husband.. but this will be my first egyptian food/cake.
Where I live no Walmart as u mentioned it above about the cream..
What type of cream it is?
Like the double cream? But the double cream id not canned 🙁
So sure not the same..
Pls help me 🙂
Gabriella
Amira
Gabriella, I know we have chatted about this over FB but I will reply here too just in case someone needs an answer too. For this recipe feel free to skip the cream it is just there to add some richness and sort of buttery flavor. We ended up dealing that you'll use mascarpone cheese, I hope this worked well for you. Let me know if you need any further help.
Emily
Hi Amira!
When do I add the Coconut flakes? It is mentioned in the ingredients list but not the instructions.
Amira
Emily, it is there in the second step "In a deep bowl, mix first 5 ingredients well.". Hope this will help. Please come back and tell me how it went. Thank you.
Pooja
Hi Amira,
As per your recipe the first 5 ingredients include Sugar, Oil, Eggs, Coconut flakes and Vanilla.
Should I add the cream also at this stage? because your pictures show that you are adding the cream while mixing the eggs and oil mixture. And what kind of syrup can I use for this recipe..
I would love to try this.. please help me with my queries.
Thank you.
Amira
Pooja, I am extremely sorry for the late reply, I've had a terrible way back home and am still recovering. Regarding your question,yes I should've said first 6 ingredients in fact. Thanks you for the correction, the pictures are correct.For the syrup, we usually use a simple sugar syrup for basbousa that is 1:1 sugar to water ration in a pan over medium heat then when it start boiling reduce heat add 1 teaspoon of lime juice let it simmer for 10-15 minutes until thickened. Turn off heat and pour it over the cake while both are hot.
P.S: I like adding a 1/4 cup of honey to the syrup, but this is optional.
Let me know how it went with you and thanks for being interested in the recipe. I hope you'll like it
Agness of Run Agness Run
This is my kind of treat, Amira! I will love to try this out!
Karen
This sounds like a simple but delicious cake.
Abbe@This is How I Cook
This is a simple cake and I have heard of it! I may have to try it! Sounds delish!
Abby
Hello!
I really want to make this, but in Quebec, we do not have the Nestlé cream. Can u suggest a replacement product?
Thank you!
Amira
Abby, you can use any table cream brand like Puck as well. I always buy mine from Walmart right in the hispanic section. It is always available at Target right next to the condensed and evaporated milk in the baking aisle and sometimes I find it at Kroger. I do not know if you have such stores at Canada but I am sure you have Walmart. If you still cannot find it there, you can try the Middle Eastern or Indian store if you have one nearby. I hope this helped, let me know if you need anymore assistance in finding it. Thank you.
abbyk@videotron.ca
Great! I will check Walmart and we have many many middle eastern grocery stores.
Thank you so much!
abbyk@videotron.ca
Hi Amira!
I found a cream, but wanted to know if it's the 27% M.F one?
Thank you!
Abby
Carroll
Try Carnation thick cream. 25% m.f.and comes in a 170ml tin. I use this as clotted cream on scones shake the cold tin till thick. Yummy
Amira
Carroll, thanks for the tip, sounds great.
kitchenriffs
This does look easy! Not to mention really, really good. I love semolina in baked goods -- such a nice flavor. Good stuff -- thanks.
Amira
Thank you John, it is indeed delicious.
Marie Kléber
I've just started using semolina - yes we often find it in Moroccan recipes.
Lovely Amira. Hope to try this soon for friends.
Sending you love and peace for a blessed Ramadan
Amira
Thanks Marie, I hope you'll try this one and tell me how it went.
Marga
Enjoy Egypt! I was in Cairo a couple of weeks ago and ate lots of basboussa there! It was my favourite dessert when I was a child, our "dada" used to make a delicious one I will certainly try one of your basboussa recipes! Thank you for the great posts.
Amira
Oh Marga, I always recommend eating basbousa to anyone visiting Egypt, I hope you've enjoyed your time there. Where did you stay in Egypt, which shop/store did you like more for basbousa?. Thank you for your comment and please if you have a favorite basbousa recipe and would not mind sharing it, I would love to try your recipe.
Marga
For me the best shop is Mandarin Koueidar in Zamalek, Cairo. This is where we live. I have never tried to make it myself but your recipe is super tempting (the basbousa without the cream!) In France (where I now live) Algerians have something similar called Qalb el Loz made with semolina, nice but cannot compare to the Egyptian basbousa ! Enjoy Egypt and Ramadan Kareem!
Amira
Marga, Mandarin Koueidar is the best. We used to buy from it often when we lived in Maadi, I do not know if it is still there or not. I've heard about Qalb el looz too but never tried it before, I should look up a nice recipe and make it soon. Thanks Marga for your sweet wishes, we will be heading there tomorrow night In Shaa Allah.
Juliana
I have never used semolina for baking...but had cake made with it in restaurants...I must give this a try one of this days...and yes, I love the idea of the cream.
Have a wonderful week ahead Amira 🙂
Amira
Semolina is widely used across the Middle Eastern cuisine, especially the Moroccan one. I hope you'll try this Juliana, tastes pretty delicious.