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Cream-Filled Semolina Cake (Basbousa Style)

Moist, syrup-soaked semolina cake with a rich, thick Ashta-style cream filling, topped with whipped cream and pistachios.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Syrup & Chill Time 1 hour
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: Mediterranean, Middle Eastern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Semolina Cake
  • 1 cup fine semolina
  • 0.5 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 cup full-fat Greek yogurt
  • 0.5 cup unsalted butter melted and cooled
  • 2 large eggs
  • 1 tbsp baking powder
For the Simple Aromatic Syrup
  • 1.5 cups granulated sugar
  • 1 cup water
  • 1 tbsp fresh lemon juice
  • 1 tsp rose water or orange blossom water, optional
For the Thick Cream Filling
  • 1 cup full-fat ricotta cheese drained, or mascarpone
  • 1 cup cold heavy cream for stabilization
  • 0.25 cup powdered sugar plus extra for dusting
  • 0.5 cup shelled pistachios chopped, for garnish

Equipment

  • 9-inch cake pan or square baking dish
  • Small saucepan
  • Hand mixer or stand mixer
  • Long serrated knife

Method
 

  1. Prepare syrup: Combine 1.5 cups sugar, water, and lemon juice. Boil, then simmer for 10 minutes until thick and viscous. Stir in rose water, if using. Chill until cold.
  2. Preheat oven to 350°F (175°C). Grease and flour a 9-inch pan.
  3. Mix dry ingredients (semolina, flour, 1 cup sugar, baking powder/soda, salt). Mix wet ingredients (butter, yogurt, eggs, vanilla) separately.
  4. Combine wet and dry ingredients gently. Pour into the pan and bake for 35-40 minutes until golden.
  5. Immediately upon removing the hot cake, pierce it deeply all over. Slowly pour the chilled, thick syrup evenly over the entire surface.
  6. Let the cake cool completely in the pan for at least 60 minutes.
  7. Prepare filling: Beat cold heavy cream until stiff peaks form. Gently fold in drained ricotta (or mascarpone), powdered sugar, and vanilla until thick and homogenous.
  8. Slice the cooled cake horizontally. Spread the thick cream filling evenly over the bottom layer. Place the top layer on. Chill for 30 minutes.
  9. Dust heavily with powdered sugar and garnish with chopped pistachios before serving.

Notes

The syrup must be cold when poured over the hot cake to ensure maximum, even moisture absorption and to prevent the cake from collapsing. The cake is excellent served chilled.