{"id":49428,"date":"2026-01-19T18:53:00","date_gmt":"2026-01-19T17:53:00","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=49428"},"modified":"2026-03-03T17:57:04","modified_gmt":"2026-03-03T16:57:04","slug":"basboussa-with-cream-semolina-cake","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/basboussa-with-cream-semolina-cake\/","title":{"rendered":"Basboussa with Cream (Semolina Cake)"},"content":{"rendered":"\n

Basboussa with cream<\/strong> is a variation of the traditional basboussa<\/span>. 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\u2019s especially popular during Ramadan, particularly at iftar and family gatherings. <\/p>\n\n\n

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Basboussa with Cream<\/figcaption><\/figure>\n<\/div>\n\n\n

Basboussa with cream, Ramadan Dessert<\/strong><\/h2>\n\n\n\n

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. <\/p>\n\n\n\n

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\u2019s a popular treat during Ramadan, enjoyed alongside Algerian kalb el louz<\/a> and other beloved pastries such as Moroccan chebakia<\/a>, staples on the iftar table (the breaking of the fast).<\/p>\n\n\n\n

What is basboussa?<\/h2>\n\n\n\n

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. <\/p>\n\n\n\n

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<\/strong>, revani in Turkey<\/strong> and Greece, and hrissa in Algeria and Tunisia<\/strong>, with recipes that are similar but not identical. Today, basboussa comes in many versions, plain or topped, including this cream version. <\/p>\n\n\n

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\"Basboussa<\/figure>\n<\/div>\n\n\n

Tips for Making Perfect Basboussa<\/h2>\n\n\n\n

Choosing the right semolina:<\/strong> 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.<\/p>\n\n\n\n

Preparing the batter:<\/strong> 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.<\/p>\n\n\n\n

Using the syrup: <\/strong>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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

How to fix a basboussa that\u2019s too dry after cooling: <\/strong>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.<\/p>\n\n\n\n

Video Recipe<\/strong><\/h2>\n\n\n\n
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