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Basbousa with Cream

A classic North African semolina cake layered with rich cream filling and soaked in fragrant rose syrup.

50 minMediumServes 12340 cal/serving

North AfricanDessertOven and StovetopVegetarianHalal-friendlyNut-FreeEgg-FreeSoy-FreeAlcohol-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

  • 2 cups coarse semolina
  • 1/2 cup ghee, melted
  • 1/2 cup granulated sugar
  • 1 cup plain whole milk yogurt
  • 1 tsp baking powder
  • 2 cups whole milk
  • 1/4 cup cornstarch
  • 1/2 cup heavy cream
  • 1 cup granulated sugar
  • 1 cup water
  • 2 tsp lemon juice, fresh
  • 1 tsp rose water

Instructions

  1. 1

    Combine 1 cup water, 1 cup granulated sugar, and 2 tsp fresh lemon juice in a saucepan over medium heat, simmer for 8 minutes, then remove from heat and stir in 1 tsp rose water.

  2. 2

    Whisk 2 cups whole milk and 1/4 cup cornstarch in a saucepan over medium heat until thickened into a smooth custard, then remove from heat and stir in 1/2 cup heavy cream.

  3. 3

    Mix 2 cups coarse semolina, 1/2 cup granulated sugar, and 1 tsp baking powder in a bowl, then rub in 1/2 cup melted ghee and stir in 1 cup plain whole milk yogurt until a soft dough forms.

  4. 4

    Spread half of the semolina dough into a greased baking pan, layer the cream filling evenly over top, then carefully cover with the remaining dough.

  5. 5

    Bake at 375F for 30 minutes until golden brown, then immediately pour the warm syrup over the hot cake and let rest for 30 minutes before serving.

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Questions

What is Basbousa with Cream?

A classic North African semolina cake layered with rich cream filling and soaked in fragrant rose syrup. This reference files it under North African dessert: made in the oven and on the stovetop, rated medium and about 50 minutes start to finish.

What oven temperature does Basbousa with Cream need?

For Basbousa with Cream, the oven is set to 375 F (about 190 C) in step 5. The longest stretch at that heat is 30 minutes, in step 5.

What can I use instead of ghee in Basbousa with Cream?

The entry for Basbousa with Cream calls for 1/2 cup ghee, melted. In its place: Use unsalted butter where the heat is moderate, or a neutral oil where it is high. Clarifying butter yourself takes about ten minutes.

Can I make Basbousa with Cream gluten-free?

Yes. The gluten in Basbousa with Cream is 2 cups coarse semolina. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How many calories are in Basbousa with Cream?

One serving (the recipe makes 12) is about 340 calories, with 5 g protein, 52 g carbohydrate and 13 g fat, plus 1 g fiber and 85 mg sodium. The figures are estimates computed from the ingredient list.

How long does Basbousa with Cream keep?

Store Basbousa with Cream airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Serve it with

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