Ingredients
For the Cake:
3/4 cup semolina
1/2 cup all purpose flour
1 teaspoon baking powder
1 egg
4 tablespoons softened butter
1/2 cup whole milk yogurt
2 tablespoons sugar
Almonds to garnish
For the syrup:
3/4 cup water
1/2 cup sugar
2 limes
1 tablespoon freshly grated citrus zest (lemon, lime and or orange)
1 teaspoon rosewater
Instructions
Mix in the semolina, flour and the baking powder and stir well.
Mix in the egg, butter and yogurt and the sugar and mix well. Do not overbeat.
Grease a glass casserole and pour in the mixture.
Place the almonds about 2 inches apart, to essentially ensure a placement that is right in the center, when cut into squares.
Cover with the cling wrap and microwave for 5 minutes on high.
Place the water and the sugar on the stovetop, heat till the sugar is dissolved and the mixture comes to a boil. Reduce the heat and simmer for 10 minutes.
Cut the limes and squeeze in the juice and stir in the zest. Add in the rosewater.
Cut the semolina mixture into 2 inch squares, such that the almonds are in the center.
Pour over the syrup, this will first seem like a lot but eventually it get absorbed. Let it soak for at least 30 minutes and serve warm.
Key Points About Ingredients:
- Semolina gives Basbousa its signature slightly grainy, dense texture that absorbs syrup beautifully — coarse semolina works best for a more traditional bite.
- Rosewater is potent, so a little goes a long way; too much can make the syrup taste soapy, so stick to the teaspoon called for.
- Whole milk yogurt adds moisture and a subtle tang to the cake batter, balancing the sweetness of the syrup without making it heavy.
- Fresh lime juice and citrus zest brighten the syrup with natural acidity, cutting through the sweetness and adding aromatic complexity.
- Almonds are not just decorative — they add a pleasant crunch and a dose of healthy monounsaturated fats to each serving.
Key Nutritional Insights:
- Semolina is a good source of plant-based protein and complex carbohydrates, providing sustained energy compared to refined flour alone.
- The syrup contributes a significant portion of the sugar in this dish, so those monitoring sugar intake may wish to reduce it slightly.
- Almonds provide heart-healthy monounsaturated fats, vitamin E, and magnesium, making them a nutritious garnish choice.
- Yogurt adds a small but meaningful amount of calcium and protein to the cake base.
- Lime juice and zest contribute vitamin C and beneficial plant compounds, adding a nutritional boost to the syrup.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories420
- Standard DV% Daily Value*
- Total Fat13 g72 g18.06%
- Saturated Fat6 g20 g30%
- Trans Fat0 g
- Polyunsaturated Fat1.5 g
- Monounsaturated Fat4.5 g
- Cholesterol65 mg300 mg21.67%
- Sodium180 mg2300 mg7.83%
- Total Carbohydrate68 g275 g24.73%
- Dietary Fiber2 g28 g7.14%
- Total Sugars42 g
- Added Sugars38 g50 g76%
- Sugar Alcohal0 g
- Protein8 g50 g16%
- Vitamin D (Cholecalciferol)18 mcg20 mcg90%
- Calcium95 mg1300 mg7.31%
- Iron2.1 mg18 mg11.67%
- Potassium180 mg4700 mg3.83%
- Vitamin A290 mcg900 mcg32.22%
- Vitamin C (Ascorbic Acid)9 mg90 mg10%
- Vitamin E (Tocopherol)2.1 mg15 mg14%
- Vitamin K2 mcg120 mcg1.67%
- Vitamin B1 (Thiamin)0.18 mg1.2 mg15%
- Vitamin B2 (Riboflavin)0.14 mg1.3 mg10.77%
- Vitamin B3 (Niacin)1.6 mg16 mg10%
- Vitamin B6 (Pyridoxine)0.07 mg1.7 mg4.12%
- Folate38 mcg400 mcg9.5%
- Vitamin B12 (Cobalamine)0.22 mcg2.4 mcg9.17%
- Biotin4 mcg30 mcg13.33%
- Vitamin B5 (Pantothenic acid)0.4 mg5 mg8%
- Choline55 mg550 mg10%
- Phosphorus145 mg1250 mg11.6%
- Iodine12 mcg150 mcg8%
- Magnesium28 mg420 mg6.67%
- Zinc0.9 mg11 mg8.18%
- Selenium14 mcg55 mcg25.45%
- Copper0.12 mg0.9 mg13.33%
- Manganese0.45 mg2.3 mg19.57%
- Chromium2 mcg35 mcg5.71%
- Molybdenum8 mcg45 mcg17.78%
- Chloride90 mg2300 mg3.91%
