Also known as Basbousa, this Semolina cake is made of semolina flour and ground nuts, and post-baking, the cake is soaked in orange flower syrup.
Originating in Egypt, this cake has gained great popularity in most Middle east cuisines, including Greek cuisine and, of course, Israeli cuisine.
Before we discuss the cake, let's answer the most common question: is Semolina gluten-free?
No. Semolina is a type of flour made of Durum wheat. The flour we use for baking is usually made of red or white wheat, containing up to 13% less protein (gluten) than semolina flour.
So while you can replace it with regular flour, and many rave about its health benefits, it is not gluten-free.
Now back to our Basbousa cake.
Here are the main ingredients the recipe calls for; whenever possible, I listed substitutions.
- Semolina Durum Flour. Find it in the baking aisle or beside the alternative flour options (usually next to the almond flour). If your local market is out, take a trip to a middle eastern market in your area.
- Ground Nuts. I used walnuts, but hazelnuts, almonds, and pistachios are all good options.
- Orange Blossom Water. These days it is gaining popularity, and most markets carry it on the European aisle. Orange blossom water is flavored water made from orange blossoms. Just like rose water, a little goes a long way! If you do not have it, use the orange rinds of two medium oranges.
Very important: for the syrup to soak through the cake, ensure it is the opposite temperature of the cake. If the cake is warm, the syrup should be cold, and vice versa. Otherwise, the syrup will just coat the cake and not soak it.
Store the cake at room temperature for up to 3 days or in the refrigerator for up to one week.
The cake is traditionally served at room temperature, topped with chopped almonds and honey-flavored Greek yogurt.
Ingredients
For the cake
- ½ cup unsalted butter softened, (113g)
- ½ cup sugar (100g)
- 1 cup semolina flour (125)
- 1 cup ground hazelnuts (100g)
- 2 tsp baking powder
- 3 large eggs at room temperature
- Orange zest from one medium orange
- 2 tbsp orange juice
For the syrup
- 3 cups sugar (600g)
- 3 ⅓ water (800ml)
- 4 cinnamon sticks
- 1 slice orange rind
- ⅓ cup lemon juice (80ml)
- ⅓ cup orange blossom water (80ml)
Nutritional Facts
Instructions
- Preheat oven to 415°F (210°C) and line one 8-inch or 9-inch pan with parchment paper.
- Mix the semolina, ground nuts, and baking powder.
- Beat the butter and sugar until light and fluffy, about 4 minutes.
- Add the eggs, one at a time, followed by the semolina mixture and the zest and juice.
- Spread the batter into the prepared pan and bake for 20 minutes or until golden brown on top and a toothpick is inserted into the center of the cake comes out clean,
- Bring the sugar, water, and cinnamon to a boil to make the syrup. Reduce the heat to medium and cook for 5 minutes.
- Add the lemon juice, orange rind, and orange blossom water and cook on low for another 10 minutes.
- Pour the syrup over the cake, and allow it to soak the syrup for 10-20 minutes. Then cut the cake vertically from top to bottom into four equal portions.
- Now turn the cake and slice the cake horizontally but in diagonal lines so you’ll have diamond slices.
