Orange Basbousa: Moist Semolina Cake with Orange Syrup

Although this cake is widely enjoyed in Israel and across the Middle East, it wasn’t part of my childhood table. I bake it often now because friends request it whenever they’re longing for the flavors of home. It’s simple to make, serves a crowd, and is an impressive finish to a meal — especially when the syrup has soaked in and the cake is slightly warm.

If you enjoy nostalgic, citrus-forward desserts you might also like other classic recipes that highlight orange and honey flavors.

Ingredients

For the Cake

• Unsalted butter, softened to room temperature.
• Sugar.
• Fine semolina flour. If you only have coarse semolina, pulse it in a food processor until very fine. Semolina is not a gluten-free substitute and should not be replaced with all-purpose flour for this recipe.
• Ground toasted hazelnuts or ground almonds. (Almond flour also works.)
• Baking powder.
• Large eggs, at room temperature.
• Orange zest from one medium orange.
• Fresh orange juice.

For the Syrup (Orange Blossom Simple Syrup)

For best results make the syrup ahead of time and chill it. A cold syrup poured over a warm cake soaks in more effectively, producing the classic moist texture. If orange blossom water is unavailable, extra orange juice is an acceptable substitute.

• Sugar.
• Water.
• Cinnamon sticks.
• Orange rind (peel from one orange).
• Fresh orange juice.
• Orange blossom water (optional).

Step-by-Step Instructions

Read through the full instructions before starting. The timing and order of steps — especially making the syrup ahead and pouring it cold over the warm cake — are key to a successful Basbousa.

Preparing the Orange Blossom Syrup

1. Combine the sugar, water, cinnamon sticks and orange rind in a medium saucepan and bring to a boil over medium heat.
2. Once boiling, lower the heat and simmer for 8–10 minutes until the syrup has just slightly thickened and the sugar is fully dissolved.
3. Stir in the orange juice and orange blossom water (if using). Remove the cinnamon and rind, cool completely, then refrigerate until ready to use.

Making the Cake

You can use a square or round 9-inch pan. Do not line the pan with parchment; the cake needs direct contact with the pan so the syrup soaks in evenly.

1. Preheat the oven to 415°F (212°C) and grease a 9-inch pan.
2. In a bowl, whisk together the fine semolina, ground nuts and baking powder. Set aside.
3. Using an electric mixer or stand mixer, beat the softened butter, sugar and orange zest until light and airy, about 2–3 minutes.
4. With the mixer running on medium, add the eggs one at a time, scraping the sides and bottom of the bowl as needed so everything mixes evenly.
5. Reduce the mixer to low and add half of the dry semolina mixture, then the orange juice, followed by the remaining dry mixture. Mix just until combined; avoid overmixing.
6. Pour the batter into the prepared pan and smooth the top. Bake for 10 minutes at 415°F (212°C), then reduce the oven temperature to 400°F (205°C) and bake for an additional 10 minutes, or until the cake is golden and a skewer inserted near the center comes out clean.
7. Remove the cake from the oven and let it cool for 10–15 minutes.
8. Using a sharp knife, score or cut the cake into 16–20 pieces. Discard the orange rind and cinnamon sticks from the chilled syrup and pour the cold syrup evenly over the warm cake. Allow the cake to absorb the syrup for 5–10 minutes before serving.

Yields and Serving Ideas

This recipe yields one 9-inch cake, typically 16 pieces depending on how you slice it. Basbousa is lovely with a hot cup of tea or coffee. For a richer dessert, serve slices with whipped cream or a scoop of vanilla ice cream. Finish with a sprinkle of crushed hazelnuts, toasted almonds, or toasted coconut flakes for texture and visual appeal.

Storing

Store Basbousa at room temperature in an airtight container for up to three days. For longer storage keep it refrigerated for up to one week. To freeze, wrap the entire pan tightly in plastic wrap and aluminum foil and freeze for up to six weeks. Thaw at room temperature and pour the syrup over the warmed cake just before serving to retain the best texture.

Semolina Cake Recipe

Nutty semolina cake soaked in sweet orange-cinnamon syrup with orange blossom notes.

Ingredients

Orange Syrup

• 3 cups (600g) sugar
• 1/2 cup (120ml) water
• Rind from one orange
• 3/4 cup (180ml) fresh orange juice
• 1/4 cup (60ml) orange blossom water (optional)
• 1–2 cinnamon sticks

Semolina Cake

• 1 cup (150g) fine semolina flour
• 1 1/4 cups (125g) ground toasted hazelnuts or almonds
• 2 1/2 teaspoons baking powder
• 10 tablespoons (125g) unsalted butter, room temperature
• 3/4 cup (150g) sugar
• Zest from one medium orange
• 4 large eggs, room temperature
• 2 tablespoons orange juice

Instructions

Make the Syrup

1. Combine syrup ingredients in a saucepan and heat until the sugar dissolves. Simmer briefly, then cool and refrigerate.
2. Remove the rind and cinnamon sticks before using the syrup.

Make the Cake

1. Preheat oven to 415°F (212°C). Grease a 9-inch pan.
2. Whisk semolina, ground nuts and baking powder together and set aside.
3. Cream butter, sugar and orange zest until light and fluffy. Add eggs one at a time, mixing well.
4. Fold in half the dry ingredients, add orange juice, then fold in the remainder of the dry mix.
5. Bake 10 minutes at 415°F, then reduce to 400°F (205°C) and bake another 10 minutes until golden and set.
6. Cool 10–15 minutes, cut into pieces, then pour cold syrup over the warm cake and allow it to absorb before serving.

Notes

• Use fine semolina for the best texture. If needed, process coarse semolina in a food processor until fine.
• For a dairy-free version, substitute plant-based butter or margarine.
• Store at room temperature up to 3 days, refrigerate up to one week, or freeze wrapped for up to 6 weeks.