Moist, Fragrant, and Irresistible: The Basbousa Cake You’ll Love to Make

MV+ News DeskMarch 26, 2025

Basbousa is a beloved Middle Eastern semolina cake known for its tender crumb and aromatic sweetness. This dessert comes together effortlessly yet delivers deep, nuanced flavours. A drizzle of floral sugar syrup, laced with orange blossom and rose water, seeps into the cake, ensuring each bite is moist and fragrant. Topped with crunchy pistachios, basbousa is a dessert that feels both comforting and elegant—perfect for a casual afternoon tea or a special occasion.

advertisement

For Ramadan 2025, we have partnered with JEN Maldives Malé by Shangri-La to share this melt-in-your-mouth recipe of basbousa for your iftar table.

What You Need

For the cake:

  • 750g cups semolina
  • 250g sugar
  • 2.5g teaspoon baking soda
  • 2.5g teaspoon baking powder
  • 750g yoghurt
  • 100g softened butter
  • 50g crushed or roughly chopped pistachios

For the sugar syrup:

  • 500g sugar
  • 500g water
  • 1 tbsp orange blossom water
  • 1 tbsp rose water
  • Couple of thin slices of lemon

Preparation

Preheat the oven to 180°C before starting.

Prepare the batter

  • In a mixing bowl, combine the semolina and sugar. Add the baking soda and baking powder, then mix well.
  • Stir in the yoghurt and softened butter, mixing until a thick batter forms.

Bake the cake

  • Pour the batter into a greased baking tray (or line with a baking sheet) and spread it evenly.
  • Sprinkle the crushed or roughly chopped pistachios on top.
  • Bake for 20 to 25 minutes or until the surface turns golden brown.

To prepare the sugar syrup:

  • In a small saucepan, combine sugar and water. Bring to a boil and let it simmer for about 3 minutes until the sugar dissolves.
  • Stir in the orange blossom water, rose water, and lemon slices. Let the syrup cool.

Final steps:

  • Once the basbousa is out of the oven, pour the cooled sugar syrup over it immediately.
  • Allow the cake to absorb the syrup for at least 30 minutes before serving.

The beauty of basbousa lies in its simplicity. With minimal effort, you get a cake that is rich yet light, sweet yet balanced. Letting it soak in the syrup is key, allowing the flavours to meld and the texture to reach that perfect, melt-in-your-mouth consistency. Whether served warm or at room temperature, it’s a recipe that invites you to slow down and savour the moment.