👩🍳 Preparation
Preheat oven:
Preheat your oven to 180°C (conventional) or 160°C (fan-assisted).
Prepare the batter:
In a large bowl, combine the semolina, sugar, baking powder, and a pinch of salt. Then add the yogurt, melted butter, and vanilla extract and mix well. The batter should be thick but well blended. Let the mixture rest for 10–15 minutes so the semolina can absorb the liquid.
Bake the basbousa:
Grease a baking pan (e.g., 20 x 20 cm) or line it with parchment paper. Pour the batter into the pan and level it. Cut the top of the cake into squares or diamonds before placing it in the oven (this makes it easier to slice after the cake is baked). Garnish with an almond in the center of each square, if desired.
Bake the cake in the preheated oven for about 30–35 minutes, or until the top is golden brown and a toothpick comes out clean.
Prepare the syrup:
While the cake is baking, prepare the syrup. Bring water and sugar to a boil in a small saucepan. Stir until the sugar is completely dissolved. Add the lemon juice and let it boil for 10 minutes. Remove from the heat and add rose water or orange blossom water for a fragrant touch, if desired.
Pour the syrup over the cake:
As soon as the cake comes out of the oven, immediately pour the warm syrup over the hot cake. Make sure the syrup is thoroughly absorbed into the cake to ensure it is moist and sweet.
Cool and serve:
Let the basbousa cool before carefully cutting it into slices and serving. It’s delicious on its own or with some Greek yogurt on the side.
💡 Tips for the perfect basbousa
Almonds: The almonds not only add flavor but also provide a beautiful texture and presentation. Alternatively, you can sprinkle a few whole almonds on top of the cake before baking.
Variations: Some recipes use a little coconut in the batter or garnish the cake with coconut flakes, which gives it a particularly tropical flavor.
Syrup: The syrup makes the basbousa wonderfully moist, but you can adjust the amount of syrup depending on how moist you want the cake to be.
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