Basboussa with cream is a variation of the traditional basboussa. This Middle Eastern semolina cake is generously soaked in syrup, giving it a melt-in-your-mouth texture. This extra indulgent version combines the softness of the cake with a smooth cream cheese topping. Quick and easy to prepare, it’s especially popular during Ramadan, particularly at iftar and family gatherings.
Basboussa with Cream
Ramadan is often a time to revisit favorite recipes we enjoy making year after year, sometimes with a small twist, like this basboussa with cream. Basboussa lends itself easily to variations: almond flour or shredded coconut can be added to the batter, and it can be flavored with vanilla, orange blossom water, or citrus zest.
The syrup can also be flavored, for example by replacing part of the water with orange juice. This dessert comes in many variations depending on the region and local traditions. This cream version adds an extra layer of indulgence while staying true to the spirit of traditional basboussa. It’s a popular treat during Ramadan, enjoyed alongside Algerian kalb el louz and other beloved pastries such as Moroccan chebakia, staples on the iftar table (the breaking of the fast).
Table of Contents
What is basboussa?
Basboussa is a Middle Eastern semolina cake baked in the oven, then generously soaked in syrup right after baking, which gives it its soft and melt in your mouth texture. The batter is very simple to make, similar to a basic cake batter, with no special technique required.
Widely enjoyed across the Arab world and the Mediterranean, basboussa is known in Egypt as basbousa. It also goes by different names depending on the country, such as namoura in Lebanon, revani in Turkey and Greece, and hrissa in Algeria and Tunisia, with recipes that are similar but not identical. Today, basboussa comes in many versions, plain or topped, including this cream version.
Tips for Making Perfect Basboussa
Choosing the right semolina: Use fine semolina, like the kind used for Moroccan baghrir or harcha, or a mix of fine and medium semolina. Do not confuse it with couscous, which is pre-processed semolina and will not give the same texture.
Preparing the batter: The batter is made just like a basic cake batter. You can use a hand whisk, an electric whisk, or a mixer. Mix the ingredients well until smooth and fully combined.
Using the syrup: I recommend making a little extra syrup, as semolina absorption can vary depending on the brand and grind. You can increase the amount by about 1.5 times or even double the recipe if needed.
Soak the basboussa gradually until it no longer absorbs the syrup for a well soaked texture. You can also stop earlier if you prefer it slightly less moist. If you have leftover syrup, store it in a jar for later use.
The syrup should be cold and poured over the basboussa while it is still hot, right out of the oven. This contrast in temperature helps the cake absorb the syrup properly, resulting in a soft texture without becoming soggy.
Pour the syrup little by little so the cake absorbs it evenly. Personally, I used the entire amount of syrup.
How to fix a basboussa that’s too dry after cooling: If you have leftover syrup (or if you made extra), warm it up and pour it hot over the cold basboussa until you reach the desired texture.
Video Recipe
Ingredients:
NB: You can print out the recipe card below.
For a 25/26 cm mold with a domed bottom (10-10.2 inches). You can also make it in a square frame or a regular baking pan.
Basboussa
- 3 eggs
- 2 plain yogurts
- 160 g sugar (5.6 oz)
- 200 ml sunflower oil (6.8 fl oz)
- 7 g baking powder (0.25 oz)
- 250 g fine semolina (8.8 oz)
- 1 pinch of salt
- Zest of 1 lemon
- A little semolina for the pan
Cream filling
- 300 ml milk (10 fl oz)
- 20 g cornstarch (3/4 oz)
- 25 g granulated sugar ( about 1 oz)
- 15 g orange blossom-flavored sugar or 1 tablespoon orange blossom water
- 200 g ricotta (7 oz) or another cream cheese, such as Philadelphia
Syrup
- 225 g granulated sugar (8 oz)
- 300 ml water (10 fl oz)
- 2 lemon slices
How to Make Basboussa with Cream
Make the Syrup for Soaking
1. Place the sugar and water in a saucepan with the lemon slices.
3. Bring to a boil over medium heat and cook for 4 minutes. Remove from the heat and let cool completely.
Make the Basboussa
1. Preheat the oven to 180°C (356°F).
2. You can use a blender to mix all the ingredients for the basboussa batter.
3. Grease the pan and generously sprinkle the bottom and sides with fine semolina, then turn the pan over to remove the excess.
4. In a mixing bowl, combine the sugar, eggs, oil, yogurt, lemon zest, a pinch of salt, baking powder, and fine semolina. The batter will be liquid.
5. Pour into the pan and bake for about 35 minutes, until a toothpick inserted comes out clean and the top is golden.
6. Unmold onto a serving dish and immediately pour the cold syrup over the basboussa while it is still hot. Use all of the syrup. You can brush the sides to ensure even soaking. The basboussa will absorb the syrup almost instantly.
Make the Cream Cheese Topping
1. In a saucepan, whisk together the cornstarch, sugar, and orange blossom–flavored sugar with a small amount of milk until smooth. There should be no lumps; if needed, strain the mixture through a fine sieve.
2. Add the remaining milk, mix well, and cook over medium heat, stirring constantly, until the mixture thickens, similar to pastry cream.
3. Remove from the heat and add the ricotta. Mix well, then immediately pour the cream into the hollow of the basboussa.
4. Decorate as desired. I used chopped pistachios.
5. Let the basboussa cool before serving. You can drizzle it with a little honey, if desired.
Storage
Basboussa with cream should be stored in the refrigerator due to the cream cheese topping. Place it in an airtight container to prevent it from drying out or absorbing fridge odors.
It will keep well for 2 to 3 days.
Before serving, remove it from the refrigerator 15 to 20 minutes ahead of time so it can soften and regain its melt-in-your-mouth texture.
Other recipes for Ramadan
Basboussa with Cream (Semolina Cake)
INGREDIENTS
For a 25/26 cm mold with a domed bottom (10-10.2 inches). You can also make it in a square frame or a regular baking pan.
Basboussa
- 3 eggs
- 2 plain yogurts
- 160 g sugar
- 200 ml sunflower oil
- 7 g baking powder
- 250 g fine semolina
- 1 pinch of salt
- Zest of 1 lemon
- A little semolina for the pan
Cream filling
- 300 ml milk
- 20 g cornstarch 3/4 oz
- 25 g granulated sugar
- 15 g orange blossom-flavored sugar or 1 tablespoon orange blossom water
- 200 g ricotta or another cream cheese, such as Philadelphia
Syrup For Soaking
- 225 g granulated sugar
- 300 ml water
- 2 lemon slices
PREPARATION
Make the Syrup for Soaking
- Place the sugar and water in a saucepan with the lemon slices.
- Bring to a boil over medium heat and cook for 4 minutes. Remove from the heat and let cool completely.
Make the Basboussa
- Preheat the oven to 180°C (356°F).
- You can use a blender to mix all the ingredients for the basboussa batter.
- Grease the pan and generously sprinkle the bottom and sides with fine semolina, then turn the pan over to remove the excess.
- In a mixing bowl, combine the sugar, eggs, oil, yogurt, lemon zest, a pinch of salt, baking powder, and fine semolina. The batter will be liquid.
- Pour into the pan and bake for about 35 minutes, until a toothpick inserted comes out clean and the top is golden.
- Unmold onto a serving dish and immediately pour the cold syrup over the basboussa while it is still hot. Use all of the syrup. You can brush the sides to ensure even soaking. The basboussa will absorb the syrup almost instantly.
Make the Cream Cheese Topping
- In a saucepan, whisk together the cornstarch, sugar, and orange blossom–flavored sugar with a small amount of milk until smooth. There should be no lumps; if needed, strain the mixture through a fine sieve.
- Add the remaining milk, mix well, and cook over medium heat, stirring constantly, until the mixture thickens, similar to pastry cream.
- Remove from the heat and add the ricotta. Mix well, then immediately pour the cream into the hollow of the basboussa.
- Decorate as desired. I used chopped pistachios.
- Let the basboussa cool before serving. You can drizzle it with a little honey, if desired.
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