Basbousa (Semolina Cake)

November 26: National Cake Day

It was a dream come true to travel to Egypt for Islander’s 50th birthday a couple of years before the pandemic shut the world down. We stayed at a nice hotel in Cairo and cruised on a small ship along the Nile River. At both places there were buffets featuring the best Egyptian, Middle Eastern and Mediterranean foods. Basbousa, a syrupy semolina cake, was always on the dessert menu.

Back in Texas, we celebrated her real birthday at an Egyptian restaurant. We ordered basbousa for dessert and put a little candle on it as a remembrance of Islander’s milestone birthday trip. For National Cake Day, she made basbousa to share with her food club friends while also sharing memories and photos of the land where this sweet and simple cake originated.

Recipe
(Adapted from Food.com)

For the semolina cake

  • 1 stick (½ cup) butter, softened (plus extra to grease baking dish)
  • 1 cup sugar, granulated white
  • 2 eggs
  • 1 ½ teaspoons vanilla
  • 2 cups semolina flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 cup milk

For the syrup topping

  • 2 ¼ cups sugar
  • 1 ½ cups water
  • 1 lemon, juiced
  • 1 teaspoon honey
  • 1 teaspoon orange blossom water (optional)

Directions

In a mixing bowl, cream the butter and sugar. Beat in eggs. Stir in the vanilla. In another bowl, combine the dry ingredients (semolina, baking powder and baking soda). 

Gradually add to the egg mixture. Stir in milk and mix until smooth. Pour batter into a greased baking dish (10×10 inches or 9×13 inches). Bake in a preheated oven at 350 degrees F for 30 minutes or until golden brown.

While the cake is baking, make the syrup. Combine the sugar and water in a saucepan and stir to dissolve. Add the lemon juice then bring to a boil. Stir in honey and orange blossom water (if using) and reduce the heat. Boil for 8-10 minutes. Remove from the stovetop and cool slightly. When the cake is done baking, remove from the oven. Pour the syrup all over the hot cake until the syrup is absorbed. Cool for 20-30 minutes. Cut and serve.

Notes

  • Islander served for five years as president of her local cake club. Two years didn’t really count as members did not meet in person during the pandemic. Although they tried to Zoom, it just wasn’t the same as we could not taste each other’s cakes. However, sharing recipes and socializing online kept everyone’s spirits up!
  • Other basbousa are decorated with almond or pistachio pieces and cut into diamond shapes. We kept ours simply square.
  • Search our blog for other cake recipes.