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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

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.

Questions

Can I make Basbousa with Cream dairy-free?

Yes. The dairy in this entry is 1/2 cup ghee, melted, 1 cup plain whole milk yogurt, 2 cups whole milk, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the yogurt for an unsweetened coconut or soy yogurt; the milk for unsweetened oat or soy milk; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Basbousa with Cream gluten-free?

Yes. The gluten in this entry 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 long does Basbousa with Cream keep?

Store it 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.

Can I halve or double Basbousa with Cream?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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