Basbousa (بسبوسة) — Moroccan-Style Semolina Cake with Orange Blossom Syrup

• 300 gFine semolina (Use fine/medium-fine semolina for a tender crumb)
• 150 gGranulated sugar
• 10 gBaking powder (About 2 tsp)
• 2 gFine sea salt (About 1/3 tsp)
• 120 gUnsalted butter, melted (Cool slightly before mixing)
• 240 gPlain yogurt (Full-fat preferred for richness)
• 10 mlOrange blossom water (About 2 tsp)
• 4 gOrange zest (From about 1 large orange)
• 24Blanched almonds (1 almond per portion)
• 10 gUnsalted butter (For greasing the baking dish)
• 250 mlWater
• 60 mlFresh orange juice (Strained)
• 15 mlLemon juice (About 1 tbsp)

Instructions

1. 1

   Heat the oven to 180°C and set a rack in the middle. Grease a 23 cm square baking pan with 10 g butter, making sure the corners are well coated so the cake releases cleanly.

2. 2

   Make the syrup first so it can cool slightly before soaking. In a small saucepan, combine 250 g sugar, 250 ml water, 60 ml orange juice, and 15 ml lemon juice, then bring to a boil over medium heat.

3. 3

   Reduce the syrup to a steady simmer and cook for 8 minutes, stirring once or twice to dissolve any crystals. Turn off the heat, stir in 15 ml orange blossom water, and let the syrup stand warm while you prepare the batter.

4. 4

   In a large bowl, whisk together the semolina, 150 g sugar, baking powder, salt, and orange zest until evenly distributed. This step prevents pockets of leavening and ensures the cake rises evenly.

5. 5

   Add the melted butter, yogurt, and 10 ml orange blossom water to the dry ingredients. Stir with a spatula until a thick, cohesive batter forms and no dry semolina remains, then rest the batter for 10 minutes so the semolina hydrates.

6. 6

   Scrape the batter into the prepared pan and smooth the top into an even layer. Score the surface into 12 diamond or square portions with a knife, then press one blanched almond into the center of each piece.

7. 7

   Bake for 30 to 35 minutes until deeply golden on top and the edges pull slightly from the pan. If needed, bake 3 to 5 minutes longer to achieve a rich color, because the caramelized crust balances the syrup sweetness.

8. 8

   Remove the cake from the oven and immediately re-score along the original lines while it is hot. Slowly pour 300 ml of the warm syrup over the surface in stages, waiting 30 seconds between pours so it absorbs evenly without pooling.

9. 9

   Let the basbousa cool at room temperature for at least 60 minutes to fully drink in the syrup and set its crumb. Cut through the scored lines, serve at room temperature, and reserve the remaining syrup for anyone who prefers extra soak.