Basbousa-Egyptian Semolina And Yoghurt Cake

This soft, melt in the mouth Namoura – Lebanese semolina cake – is a wonderful soft semolina sponge soaked in a sweet, fragrant orange blossom water syrup. This delicious cake is perfect with strong coffee, or served with a scoop of ice cream for dessert.

What is Namoura?

Lebanese Namoura, also referred to as Basbousa in Egypt and Libya, and Revani in Turkey and Greece, is a sweet semolina cake with a fragrant sugar syrup. This soft Middle Eastern dessert has a lovely texture due to the use of semolina in the cake batter, making it pleasantly slightly grainier than using plain wheat flour. Once baked, the cake is is soaked in a simple syrup, a little like a drizzle cake, to make it extra moist and sweet.

Why we love this recipe

This cake recipe produces a soft and moist semolina cake. The semolina adds a lovely texture and the finished cake is drenched in syrup, making it sticky and moist.
This easy cake recipe with yogurt is soft and light, and is a great recipe to use up leftover yogurt.
This Middle Eastern semolina slice is sweet but not too sweet. After testing various recipes and finding them too sweet for my tastes (Lebanese Namoura can traditionally be very sweet!) I have reduced the quantities of sugar in the cake and syrup.
Like my chocolate orange drizzle cake, this is an eggless cake recipe.

Ingredients notes and substitutions

Semolina – ground durum wheat. You can buy coarse semolina and fine semolina. Use coarse to make Lebanese namoura. In Australia use semolina and not semolina flour.
Baking powder – to provide that lift to make a light cake.
Yogurt – plain unsweetened yogurt. I like to use full fat Greek yogurt for flavour but you can use regular plain yogurt. Full fat is best for flavour and texture of the cake.
Butter – unsalted butter. This adds a rich flavour to the cake so I recommend you use butter rather than margarine. The butter is melted before being added to the cake batter so no need for room temperature butter.
Sugar – white sugar / granulated sugar is used in the cake, and caster sugar is used to make the syrup.
Vanilla – vanilla bean pasta or extract.
Blanched almonds – used to decorate the Namoura.
Orange blossom water – orange flower water. This floral water is made from orange blossoms and is use in Middle Eastern cooking in both sweet and savoury dishes.
Lemon juice – adds a slight sharpness to the flavoured syrup to balance the sweet rose water. To use up the rest of the lemon, add to a lemon chicken traybake or use in tuna pesto pasta.

How to make this semolina cake recipe

Heat the sugar, water and lemon juice in a saucepan stirring until the sugar has dissolved, then turn the heat up and bring to a simmer. Simmer until thickened and syrupy, then add the orange blossom syrup.
Melt the butter and add to a large mixing bowl with the semolina, baking powder, sugar, yogurt and vanilla.
Mix until well combined.

Spoon the mixture into a tin lined with baking paper and flatten down the top to create a smooth surface. Lightly mark into pieces. TIP: marking the cake in to pieces before cooking not only guides you to where to put the almonds, but it helps cutting the cake after it is cooked.
TIP: marking the cake in to pieces before cooking not only guides you to where to put the almonds, but it helps cutting the cake after it is cooked.
Gently press a blanched almond into the middle of each diamond shape.
Place in to the preheated oven to bake.

Once the top of the cake is golden brown remove from the oven.
Spoon the orange blossom syrup all over the top of the cake.
Return to the oven and cook for 2 minutes, then leave to cool in the tin.

FAQ

What is semolina?

Semolina is made from durum wheat, and is mainly used for making couscous, pasta and desserts or cakes. It is especially popular throughout North Africa and the Middle East.

What does semolina do in baking?

Semolina provides a delicious texture in cakes, crispy and slightly chewy/ grainy.

Can I use plain flour instead of semolina?

No I do not recommend you make this cake with plain flour in place of the semolina, it will change the texture and taste, may not work.

My recipe tips

Don’t over-bake the cake as this can cause the Namoura to become hard. If the cake has been in the oven for 20 minutes but isn’t golden on top, insert a skewer in the centre of the cake. If it comes out clean the cake is cooked.
Don’t be tempted to make less sugar syrup or skip it altogether, it is what makes this cake so special! And the quantity of syrup is just right for the cake.
As with rose water, a little orange blossom water goes a long way and if you add too much it can make dishes taste soapy.

Serving Ideas

Enjoy the cake on its own, served with coffee; or serve with a dollop of yogurt and sprinkle with edible rose petals.
For a special dessert serve with a scoop of vanilla or passionfruit ice cream.
Serve it after maghmour (Lebanese moussaka) for a Lebanese inspired meal (I could eat this meal every day of the week!)

Storage

Namoura cake keeps well stored in an airtight container at room temperature for up to 4 days. I do not recommend you freeze this semolina slice.

Variations

Use rose water instead of the orange blossom water. Rose syrup can easily be very overpowering and make the cake taste soapy so take care when adding to the syrup.
If you don’t have rose water or orange blossom water, just leave them out.
Tahnini namoura – some Lebanese namoura include tahini in the batter. If you are a tahini fan I suggest drizzling the namoura with a teaspoon or two of tahini once it is baked, or spread a teaspoon over the base of the tin before spoon in the cake batter.

More easy baking ideas from around the world

This soft, melt in the mouth Namoura – Lebanese semolina cake – is a wonderful soft semolina sponge soaked in rose water syrup. Perfect with strong coffee, or served with a scoop of ice cream for dessert.

Syrup

white sugar / granulated sugar
vanilla bean paste / vanilla extract
plain Greek yogurt

Line a 20cm x 20cm (8 inch x 8 inch) square baking tin with baking paper.
Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 390˚F.

Make the syrup

In a small-medium saucepan combine the caster sugar, lemon juice and water and place on a medium heat, stirring every so often until the sugar dissolves.
Turn the heat up slightly and bring to a simmer. Simmer for around 10 minutes, until thickened and syrupy. Remove from the heat, add the orange blossom water and leave to cool in the pan while you prepare the cake batter.

Make the cake batter

Melt the butter, either in a small saucepan or in the microwave.
In a large mixing bowl combine the semolina, baking powder, white / granulated sugar, vanilla and yogurt, then mix in the melted butter.
Stir well to combine then pour in to the lined tin.
Smooth the batter to the edges of the tin and flatten the top with the back of a spoon. Lightly cut in to diamond shapes, then place a blanched almond in to the centre of each diamond.
Place into the preheated oven and bake for 15-20 minutes until golden brown.
When the cake is golden, take out of the oven and spoon the cold syrup all over the top, then return to the oven for another 2 minutes.
Take the cake out of the oven and leave to cool completely in the tin.
Keeps in an airtight container for up to 4 days.
Enjoy on its own or serve with a dollop of yogurt or whipped cream, and coffee.

You can cut the cake into smaller pieces and serve 12-16 people, this size is especially good when serving as a small dessert or sweet treat with coffee.

Semolina – ground durum wheat. You can buy coarse semolina and fine semolina. Use coarse to make Lebanese namoura. In Australia use semolina and not semolina flour.

Baking powder – to provide that lift to make a light cake.

Yogurt – plain unsweetened yogurt. I like to use full fat Greek yogurt for flavour but you can use regular plain yogurt. Full fat is best for flavour and texture of the cake.

Butter – unsalted butter. This adds a rich flavour to the cake so I recommend you use butter rather than margarine. The butter is melted before being added to the cake batter so no need for room temperature butter.

Sugar – white sugar – granulated sugar is used for the cake, and caster sugar is used to make the syrup.

Vanilla – vanilla bean pasta or extract.

Blanched almonds – used to decorate the Namoura. You can use slivered almonds instead.

Orange blossom water – orange flower water. This floral water is made from orange blossoms and is use in Middle Eastern cooking in both sweet and savoury dishes. As with rose water, a little orange blossom water goes a long way and if you add too much it can make dishes taste soapy.

Lemon juice – adds a slight sharpness to the flavoured syrup to balance the sweet rose water. To use up the rest of the lemon, add to a lemon chicken traybake or use in tuna pesto pasta.

Don’t over-bake the cake as this can cause the Namoura to become hard. If the cake has been in the oven for 20 minutes but isn’t golden on top, insert a skewer in the centre of the cake. If it comes out clean the cake is cooked.

Don’t be tempted to make less sugar syrup or skip it altogether, it is what makes this cake so special! And the quantity of syrup is just right for the cake.

Lebanese cake, Namoura, semolina cake

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Prep 15 min cook 35 min

A delicious and light dessert made from semolina flour and yoghurt, flavored with a sugar and rosewater syrup.

This is a traditional Egyptian dessert often served at dinners or to have available throughout the week for tea or an ocasional treat.

I like this recipe because the main ingredients of semolina and plain yogurt combine to give you a light dessert to end a meal.

How you flavor this dessert is up to you. You can use orange zest or orange blossom water which I prefer. You can also use

Which ever flavor you use Basbousa provides an exotic twist to usual desserts.

Basbousa- Egyptian Semolina And Yoghurt Cake

A 10“ X 10“ baking dish
A medium sized mixing bowl

For the cake

white cane sugar
orange blossom water
a squeeze of lemon juice
a handful of blanched almonds for decoration (optional).

Mix all the ingredients together and pour into a greased square baking tray.
Smooth surface with a spatula then cut into diamond shapes. Place a blanched almond on each diamond slice.
When the cake is baked, take it out of the oven, deepen the cuts and drizzle syrup over the cake. Encourage syrup to seep through creases with a spatula or flat cake server. Save a quarter cup of syrup for those who want a little more over their portion.
Serve at room temperature.

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sponge cake, spongecake

Tried this recipe? Let me know how it turned out.

Semolina Flour is ground from ancient Durum Wheat and has a wonderful nutty aroma and flavor and a unique, slightly sandy texture. It’s often used to make pasta and pizza, but transforming it into a cake is a taste experience that you shouldn’t miss! This cake is dense, moist and wholesome and will captivate through its hearty flavor and pleasant mouthfeel.

Yield: 1 9″ cake

3 1/3 cup (500g) Janie’s Mill Semolina Flour
4 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1 stick plus 1 tablespoon (120g) butter, melted
2 cups (500g) yogurt
1 cup (200g) sugar
1 teaspoon vanilla extract

FOR THE SYRUP

12 oz (350ml) water
1 cup (200g) sugar
juice of half a lemon (or more)

Equipment

1 large bowl
1 medium bowl
small sauce pan
kitchen scale
measuring cup
9″ springform pan
whisk (or hand or stand mixer)
pastry brush
spatula
skewer

Instructions

Line bottom of a springform pan with parchment paper, then butter and flour it. Preheat oven to 350°F.
To make batter, combine dry ingredients in the medium bowl and mix well. Combine wet ingredients in the large bowl until combined. You can do this with a large whisk or use a hand or stand mixer.
Add dry ingredients to wet ingredients and mix until thoroughly combined.
Scrape batter into prepared pan and bake for 45-55 minutes until the cake is no longer jiggly in the middle and the edges are golden brown.
Once the cake is done, use a skewer to poke many holes in the cake. Pour syrup over cake using a pastry brush. It will seem like a lot of liquid but the cake will absorb it all.
Give the cake at least an hour to rest and coolbefore serving it. You can dust it with powdered sugar, or save some of the syrup and add some powdered sugar to make a glaze.

Baker’s note

Theme and Variations

Feel free to use lime or orange juice in place of the lemon juice or swap out the vanilla with almond extract, rose water, or any other flavoring you love, and that you think will pair well with the nutty flavor of semolina.
Adding berries, chocolate, seeds or dried fruits and nuts to this cake is always an an option. The proof of the semolina cake is in the eating!

Semolina yogurt cake is super moist, soft, delicious and rich and most importantly, it is so easy to make from scratch at home. This extra moist, eggless semolina yogurt cake popular as an Indian dessert is also known as rava cake or sooji cake as semolina flour is also known as sooji flour.

What Is A Semolina Cake?

If you wonder what is a semolina cake, it is super delicious but simple cake made using semolina flour.

The flour used is slightly course semolina flour and this is very different from the regular all purpose flour used for baking cakes.

As a result, the texture of the cake is unique and it is very soft and moist.

Semolina cakes are known for their soft melt in mouth texture which is because of the semolina flour that we use to make the cake.

The addition of yogurt makes the cake even more soft in texture, fluffy and delicious!

It is really easy to make a semolina cake and unlike the cakes made using all purpose flour or regular wheat flour, baking a semolina cake will almost never fail so it is an easy cake recipe for beginners to try as well.

Is This Semolina Cake Gluten Free?

No, semolina cake is not gluten free since semolina flour is kind of wheat flour itself though the texture is quite different.

Can You Make This Semolina Cake Vegan?

Yogurt and milk are necessary ingredients in this semolina cake but if you are vegan or if you have dairy allergy, you may try any vegan yogurt in place of regular yogurt and also try to replace the milk with coconut milk or cashew milk.

However, the flavors can vary when you use other options based on what you are using.

You can also replace the butter with oil (I suggest a neutral flavored oil like canola oil).

I haven’t tried it with vegan replacements so I can’t say how it will turn out. But I really think it will work if you replace the ingredients carefully!

Variations For Semolina Yogurt Cake

I have this most delicious and easy mango semolina flour cake here which is so colorful, delicious, moist and easy to make using mango pulp or fresh mangoes.

So if you have mangoes or mango pulp at home, do try that too!

This semolina yogurt cake is a great option if you are looking something sweet to bake easily with minimum efforts and if you have got mangoes at home.

Ingredients to make semolina yogurt cake

1.5 cups semolina flour

2 teaspoons baking powder

¼ teaspoon salt

½ cup ghee or butter

1 cup yogurt

1 cup whole milk

1 teaspoon vanilla essence

1 ¼ cup sugar adjust to your preference

Step by step instructions

Preheat the oven to 350 degree Fahrenheit.

In a bowl, mix together the dry ingredients – flour, baking powder and salt.

In another bowl, mix together the butter and sugar until the sugar is dissolved.

In a separate bowl, mix the yogurt very well so there are no lumps.

Add the milk to the beaten yogurt and mix well.

Also add vanilla essence to the yogurt milk mixture, mix well to combine.

Combine the yogurt milk mixture to the butter sugar mixture and mix everything well.

Transfer the wet ingredients mixture to the dry ingredients mixture and mix everything until well combined to for the batter.

Transfer the batter to a prepared greased pan and bake in the heated oven for about 45 minutes or until a toothpick inserted at the center comes out clean.

The completed cake will be slightly golden brown on top and sides.

Allow the cake to cool down before you slice and serve. Enjoy with tea or coffee or with a cup of cold milk as you like!

Easy Semolina Flour Recipes

semolina mango cake

plain rava idli without eno

rava ladoo (sweet semolina flour balls)

rava coconut ladoo

easy sooji halwa

Below you can get the recipe for easy, simple, moist and delicious semolina yogurt cake in detail.

ghee or butter
adjust to your preference

Preheat the oven to 350 degree Fahrenheit.
In a bowl, mix together the dry ingredients – flour, baking powder and salt.
In another bowl, mix together the butter and sugar until the sugar is dissolved.
In a separate bowl, mix the yogurt very well so there are no lumps.
Add the milk to the beaten yogurt and mix well.
Also add vanilla essence to the yogurt milk mixture, mix well to combine.
Combine the yogurt milk mixture to the butter sugar mixture and mix everything well.
Transfer the wet ingredients mixture to the dry ingredients mixture and mix everything until well combined to for the batter.
The completed cake will be slightly golden brown on top and sides. Allow the cake to cool down before you slice and serve. Enjoy with tea or coffee or with a cup of cold milk as you like!

Hope you found this post on semolina yogurt cake recipe helpful in making easy and delicious semolina cake at home.

Love experimenting in the kitchen with recipes? This semolina yoghurt cake is a unique baked treat that is super easy to prepare. It is not only simple to whip together but the result is incredibly delicious, especially if you add whole roasted almonds on top.

This recipe also reminds one of malva pudding as you also prepare the cake and the syrup separately. Immediately when the cake comes out of the oven, you need to pour the hot syrup over the cake to allow the syrup to infuse properly with the cake. This also makes the cake moist and so tasty.

Tips when preparing your semolina yoghurt cake

After pouring the hot syrup over the cake, cover it with foil and set it aside. This will allow the cake to absorb the delicious syrup. Next, allow the cake to cool down for at least 25 minutes before serving. However, it is best to allow the cake to stand overnight for the best results.

This cake is so delicious that you can enjoy it plain as it is. If you want to add a special touch, add a dollop of yoghurt. Enjoy!

Recipe by Carla Zinkfontein

(½ cup plus 1 tablespoon) of melted ghee, plus more for greasing the pan
(1 cup) of granulated sugar
whole roasted almonds, for decorating (optional)
Syrup
(1 cup) water

Method

Heat the oven to 180°C and grease a 7×11-inch baking dish (or an 8- or 9-inch square baking pan) with some of the extra melted ghee.
Combine the semolina, sugar, baking powder, yoghurt, and ghee in a bowl and mix with a spoon or your hands until combined into a wet cookie-dough-like texture.
If using a 7×11-inch pan, bake for 35 minutes, until the cake is golden brown and a toothpick inserted into the centre comes out dry. (If you’re using an 8- or 9-inch cake pan, the baking time will increase. Continue baking until golden brown.)
When the cake has 15 minutes left to bake, make the syrup. Combine the sugar and water in a small saucepan and stir until the sugar dissolves. Bring to a boil over high heat. As soon as it boils, add the lemon juice, stir, and turn off the heat.
Remove the cake from the oven and immediately pour the hot syrup evenly over the surface. Using a knife, cut the shapes again if they need a touch-up. Cover with foil and set aside so the cake can absorb the syrup and cool completely, at least 25 minutes or up to overnight.
Serve the cake plain, or with an additional dollop of yoghurt.

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If you’ve been looking for a simple, one-bowl dessert recipe, then this Semolina Cake is for you. Pouring lemon-infused simple syrup over the golden-yellow top keeps this cake moist for days after baking.

Who would have thought that a flour used mostly for pasta would make such a magical cake, but that’s exactly what durum flour does in this easy dessert recipe. This semolina cake has tons of fans thanks to its sweet and sticky bottom, moist middle, and cakey texture. It’s also universally loved because it’s just such a breeze to make.

Making the simple syrup a week or two in advance means all you need to do is mix your ingredients in a single bowl, bake the cake, and pour the sweetened syrup over the top before serving. The lemon in this cake gives it tons of spring and summer vibes, but adding a few warming spices instantly turns it into a cozy fall treat.

How to Make It

What is semolina flour?

Semolina flour is a hearty variety of yellow flour made from durum wheat. While semolina is most often used to make pasta – its super high protein content is great for helping pasta keep its shape after being cooked in boiling water, it also makes terrifically crumbly and textured baked treats. Because semolina naturally has a gorgeous yellow color, cakes and pastries made with semolina have the most beautiful color when you pull them from the oven.

What is simple syrup and how to make it

Simple syrup has tons of uses in the kitchen, and it can be made ahead and stored for up to a month in the refrigerator. Besides being an easy way to add some sweetness to baked goods, it’s also used in cocktails. If you love mojitos, mint juleps, gimlets, and old fashioneds, it doesn’t hurt to have some simple syrup on hand.

Making simple syrup is easy. Combine one part water and one part sugar in a saucepan, stirring occasionally until all of the sugar dissolves. Remove from the heat and let the mixture cool before storing.

If you’re not a fan of sugar, you can also use a 1:1 ratio of honey and water.

For the cake:

Semolina – Semolina flour gives baked goods the most wonderful golden-yellow color, and dense, teacake-like texture.
Plain Yogurt – Plain yogurt has a tangy neutral flavor that allows the other flavors to shine. If you don’t have plain yogurt, non-fat Greek yogurt would also work. Using a berry flavored yogurt is also a popular choice if you’re layering in different fruit flavors.
All-Purpose Flour – Semolina is our main flour ingredient, but we still need a few tablespoons of all purpose to hold the cake together.
Vegetable Oil – Vegetable oil is a good go-to baking oil for its neutral flavor. You could also try grapeseed, olive oil, coconut oil, or saffron oil.
Eggs, White Sugar, Pure Vanilla Extract, Baking Powder, Baking Soda, Salt – Basic kitchen baking ingredients to add lift, bind the things together, and add a subtle sweet vanilla flavor.
Simple Syrup – The secret ingredient to a moist, sweet semolina cake is simple syrup.

This semolina cake makes it so easy to add your own personal touches. There is no limit to the fun variations you can create using this cake as your base.

For an extra sweet and syrupy cake texture, pour the simple syrup over the cake and then let it rest overnight. Giving a few extra hours for the cake to absorb the syrup creates the most amazingly sweet bottom layer.

Is semolina flour gluten-free?

Semolina is very high in gluten. If you have a gluten sensitivity, you could swap the semolina for a gluten-free flour like almond, coconut, or oat, but the finer texture of these flours will change the density of this cake.

Can I freeze it?

If you want to freeze this cake and serve it at a later date, allow the cake to cool completely and skip adding the simple syrup. Wrap the cake tightly in plastic wrap to preserve the freshness, and store in a sealed container. When you’re ready to serve, bring the cake to room temperature, and pour the simple syrup over the top. Slice, serve, and watch it disappear.

How do you store semolina cake?

Semolina cake is one of those cakes that is great at room temperature, or with a little chill on it. You can store this cake by letting it cool, and tightly covering the cake pan with plastic wrap. Store for up to 3 days.

More Simple 8×8 Cakes

Made with yogurt and semolina flour, Semolina Cake is a one-bowl dessert or snack that doesn’t require a mixer and comes out moist, tangy, and delicious.

easy dessert recipe, easy snack cake, one-bowl cake

For the syrup

Preheat the oven to 350°F / 177°C
Lightly grease an 8”x8” (20 cm x 20 cm) baking dish with cooking spray or lightly rub it with cooking oil.
Make syrup: Combine water and ¾ cup sugar in a small saucepan. Bring to a boil over medium-high heat and boil for 1 minute to fully dissolve the sugar. Remove from heat and stir in lemon juice (if using). Set aside to cool completely.
Make the cake: In a large mixing bowl, whisk together eggs and ½ cup sugar until sugar dissolves. Add yogurt and vegetable oil and whisk again until evenly combined. Add semolina, all-purpose flour, vanilla extract, baking powder, baking soda, and salt. Stir just until everything is combined (do not overmix). Pour batter into prepared pan.
Bake: Bake until the center of the cake is set and the edges are golden brown and start to pull away from the sides, 30 to 34 minutes. (Note: Gently press on the cake in the center to be sure that it has cooked all the way through – it should have a springy but firm texture.)
Add syrup: Remove the cake from the oven and slowly pour the syrup over top, making sure to pour syrup evenly over the entire surface. (Note: much of the syrup will drip down the sides which is fine. The cake will absorb the syrup from the bottom as it sits.)
Let the cake cool completely before slicing and serving. (The cake is also great served chilled. If not serving immediately, store it in the refrigerator for up to 3 days.)

Semolina – Semolina is flour made from durum wheat. It’s most commonly used in making pasta, but lends a nice crumb and slightly nutty flavor to this cake.

Yogurt – Plain yogurt works best in this recipe. I have made it with nonfat Greek yogurt as well and had good results. Do not use a full fat Greek yogurt – it is too thick for a properly baked cake. I’ve never tried it with flavored yogurt, but I’m sure it would be great that way!

Syrup – Pouring the sweetened syrup over the finished cake makes the resulting cake super moist. Many reviewers have made this cake without the syrup (or have reduced the syrup), and loved the result. If you’re looking for a lighter, less-sweet cake, feel free to adjust the amount of syrup you use. If you’re planning to stir in mix-ins or just want to skip the lemon flavor, feel free to leave out the lemon juice.