Tunisian semolina cake (basbousa)

semolina

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds fiber, while all-purpose flour is more accessible.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and adds protein, while sour cream is often less expensive.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water offers a floral note, while vanilla is more commonly available.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor, while margarine can be a cost-effective substitute.

Preheat the oven to 180°C (350°F).

Grease a baking dish with butter or oil.

Combine semolina, sugar, yogurt, and baking powder in a large bowl.

Mix until well combined and smooth.

Add melted butter and mix until incorporated.

Pour the batter into the prepared baking dish and smooth the top.

Let the batter rest for 30 minutes to thicken slightly.

Bake in the preheated oven for 30-35 minutes until golden brown.

While the cake bakes, prepare the syrup by combining water, sugar, and rose water in a saucepan.

Bring to a boil, then simmer for 10 minutes until slightly thickened.

Remove the cake from the oven and immediately pour the syrup over it.

Allow the cake to absorb the syrup for at least 30 minutes before serving.

Garnish with almonds or coconut flakes if desired.

Cooking Techniques

Spice Level:

Allergens