Delicious Basbousa Recipe: Eggless Semolina Cake Lebanese Style

Make the sugar syrup by boiling 1 cup of sugar with 1 cup of water and 1 tsp of lemon juice until slightly sticky. Set aside.

Soak almonds in hot boiling water for 20 to 30 minutes, then remove the skin and set aside.

In a mixing bowl, combine semolina, all-purpose flour, sugar, baking powder, and baking soda. Mix well.

Add melted butter and milk to the dry ingredients, followed by vanilla essence, and fold everything together gently.

Preheat the oven to 350°F (180°C) and grease a cake pan with butter.

Pour the batter into the prepared cake pan and gently pat to spread it evenly. Score the batter with a knife into squares or diamonds and place almonds on top of each square.

Bake in the preheated oven for 30 minutes. After 30 minutes, cut along the scored lines and return to the oven to bake for an additional 12 to 15 minutes until well cooked and brown on top.

Remove the cake from the oven and pour the cold sugar syrup over the hot basbousa, ensuring it is covered completely. Allow to soak for 40 to 45 minutes before slicing and serving.

Equipment Needed

Dietary

Allergens