Basbousa (بسبوسة) — Moroccan Semolina Syrup Cake Traybake

• 300 gFine semolina (Use fine/medium-fine for a tender crumb)
• 150 gGranulated sugar
• 10 gBaking powder (About 2 tsp)
• 2 gFine sea salt (About 1/3 tsp)
• 240 gPlain yogurt (Full-fat preferred for best texture)
• 120 gUnsalted butter, melted and cooled
• 10 mlOrange blossom water (About 2 tsp)
• 12Blanched almonds (One per slice)
• 10 gUnsalted butter (For greasing the baking dish)
• 250 mlWater
• 15 mlLemon juice (About 1 tbsp)

Instructions

1. 1

   Make the syrup first so it can cool properly. Combine the sugar and water in a small saucepan and bring to a boil over medium-high heat, stirring for 30 seconds to dissolve the sugar. Reduce to a steady simmer for 8 minutes, then stir in the lemon juice and simmer 1 minute more; remove from heat and stir in the orange blossom water, then cool to room temperature.

2. 2

   Heat the oven to 180°C and position a rack in the center. Grease a 23 cm square baking pan with 10 g butter, making sure the corners are well coated. If your pan tends to stick, line the base with baking paper as extra insurance.

3. 3

   Mix the dry ingredients to evenly distribute the leavening. In a large bowl, whisk together the semolina, sugar, baking powder, and salt until uniform and free of visible baking powder clumps. This step prevents uneven rising and bitter pockets in the cake.

4. 4

   Add the wet ingredients and hydrate the semolina. Pour in the yogurt, melted butter, and orange blossom water, then stir with a spatula until you have a thick, cohesive batter with no dry patches. Let the batter rest for 10 minutes so the semolina absorbs moisture, which helps the basbousa bake up tender rather than sandy.

5. 5

   Shape, score, and top for clean slices. Scrape the batter into the prepared pan and press it flat with a spatula, then smooth the surface with light, even strokes. Score the surface into 12 diamond or square portions, and press one blanched almond into the center of each portion so it adheres during baking.

6. 6

   Bake until deeply golden for the right syrup absorption. Bake for 30–35 minutes, rotating the pan at minute 20, until the top is a deep golden brown and the edges pull slightly from the sides. A skewer inserted near the center should come out mostly clean, with a few moist crumbs rather than wet batter.

7. 7

   Soak while hot for the signature glossy finish. As soon as the basbousa comes out of the oven, re-score along the original cuts to open the lines. Slowly pour 220 ml of the cooled syrup evenly over the hot cake, pausing between pours so it absorbs rather than floods.

8. 8

   Rest before serving for perfect texture and clean edges. Leave the cake in the pan for at least 60 minutes so the syrup distributes and the crumb sets. Slice fully along the score lines and serve at room temperature for the most balanced sweetness and aroma.