A traditional Middle Eastern cake make with a base of semolina and yoghurt, Basbousa is sweet, light and fragrant and so so moist! It’s also studded with almonds and soaked after cooking in a sticky lemon syrup.

Basbousa has a unique flavour and texture.  Relying on semolina for the structure of the cake gives it a very different taste and texture.  But one that is SO very good.  It’s sweet, nutty, soft, moist, sticky and VERY very moreish.  Do you use cardamom pods?  I love them, especially in sweet cakes and desserts.  They give such a subtle but aromatic flavour to everything.

Boiling them in the syrup before dousing the cooked basbousa in the sweet sticky stuff just adds even more levels of flavour.

This vegan cake really couldn’t be any quicker or easier and is made in just one bowl.  If you have a non-stick tin there’s no need to line it either.  Basbousa is traditionally decorated with whole almonds but you can also use chopped pistachios either as well as or instead of the almonds.

The origins of this sweet semolina cake:

Basbousa is a traditional Ottoman cake, originating in Turkey but made popular in many other countries including Greek, Egyptian and Middle Eastern cuisines.  The cake is made from a semolina batter that once cooked is soaked in a sweet syrup that may also have orange flower water or rose water added to it before being cut into diamonds.

How to make basbousa:

Put the dry ingredients into a large bowl.  This is the semolina, ground almonds, baking powder and icing sugar.  Mix in the melted butter and yoghurt until it is mixed well and you have a thick batter.  Pour and spread into your tin, smooth the top then press in the whole almonds.

Bake for 30 minutes.  Or until golden and springy to the touch.

It really is THAT easy!

While it’s baking make the syrup.  In a saucepan gently bring to the boil the sugar, water, lemon juice and cardamom pods.  Bubble until reduced and sticky – this should only take 3-5 minutes.  You can add orange flower water or rose water to the syrup but Phil wrinkled his nose when I suggested it.  Maybe next time I’ll just not tell him.

Once the cake is cooked remove from the oven.  Then brush all over with the syrup, using it all.  If you want the top of your cake extra golden, put under a hot grill for a few minutes.  Keep a careful eye on the cake, it’s an easy cake to make but you don’t want to burn it!  Grill before brushing with the syrup.  Leave to cool slightly before cutting into diamond shapes and devouring.

Because devour you will.  It has such a unique flavour, unlike other cakes, thanks to the semolina.  And it’s VERY moreish.  Time to put the kettle on and cut another piece I think.

Looking for more easy vegan cake recipes?  Try these:

Easy Vegan Chocolate Cake

Jamaican Ginger Sticky Pudding Cake

Lemon Poppy Seed Cake

Pear and Almond Cake

Pistachio Cake with Orange Caramel Syrup

I’d also love to hear from you if you make this Basbousa! Just leave a comment as it’s so helpful and I love to hear how the recipe worked out for you! Thank you so much!

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