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.
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!!.
For a traditional basbousa recipe, try this all-time fan favorite basbousa.
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.
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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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- 1 cup semolina or farina the difference is described in the post above.
- 1/2 cup sugar.
- 1/4 cup finely shredded unsweetened coconut flakes.
- 2 teaspoons baking powder.
- 3 large eggs.
- 1 teaspoon vanilla extract.
- 1 cup plain yogurt.
- 3/4 cup oil.
- 1 Tablespoon water.
- 2 cups milk.
- 4 Tablespoons cornstarch.
- 1 Tablespoon sugar.
- 2 Tablespoons canned cream. optional for more richness.
- 1/2 teaspoon vanilla extract.
- 1 cups sugar.
- 3/4 cup water.
- 1 teaspoon lemon juice.
- 1 Tablespoons honey.
- A pinch of vanilla powder.
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In a sauce pan stir syrup ingredients, bring to a boil, reduce heat and simmer for 10 minutes.
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Remove from heat and let it cool completely.
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Preheat oven to 350F.
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In a deep bowl, combine cake ingredients and mix well.
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Pour half mixture in a prepared 9 inch pan.
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Bake for 15 minutes.
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In a pot dissolve cornstarch in one cup of milk stir in sugar, vanilla extract and the rest of the milk.
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Place pot on stovetop on medium heat , keep stirring with a whisk until the mixture bubbles and thickens.
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Take pan out of oven, pour the filling and level the surface.
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Pour 1 Tablespoon of water over the rest of the farina mixture mix well .
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Pour the drain mixture over the filling and level.
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Bake for an extra 40-50 minutes.
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Get it out of the oven and immediately pour the cooled syrup.
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Cover and let stand for 15 minutes to let it soak the syrup and cool down.
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Garnish with nuts of your choice or serve plain.
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.
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.
How far in advance can it be made? Does it need to be refrigerated?
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.
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
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.
Hi Amira!
When do I add the Coconut flakes? It is mentioned in the ingredients list but not the instructions.
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.
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.
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
This is my kind of treat, Amira! I will love to try this out!
This sounds like a simple but delicious cake.
This is a simple cake and I have heard of it! I may have to try it! Sounds delish!
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!
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.
Great! I will check Walmart and we have many many middle eastern grocery stores.
Thank you so much!
Hi Amira!
I found a cream, but wanted to know if it’s the 27% M.F one?
Thank you!
Abby
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
Carroll, thanks for the tip, sounds great.
This does look easy! Not to mention really, really good. I love semolina in baked goods — such a nice flavor. Good stuff — thanks.
Thank you John, it is indeed delicious.
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
Thanks Marie, I hope you’ll try this one and tell me how it went.
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.
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.
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!
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.
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 🙂
Semolina is widely used across the Middle Eastern cuisine, especially the Moroccan one. I hope you’ll try this Juliana, tastes pretty delicious.