Moist Semolina Almond Cake (Basbousa-Inspired)
First of all, thank you for stopping by! Whether you're here out of pure curiosity, love for nostalgic Middle Eastern treats, or simply searching for a new cozy bake—you’ve found something very special. This cake holds warmth, tradition, and a touch of elegance in every almond-topped bite. It’s sweet without being too rich, delightfully textured, and the kind of recipe that has you coming back for “just one more slice.”
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A Sweet Slice of Comfort
This Semolina Almond Cake is inspired by the traditional Basbousa, a beloved Middle Eastern dessert. But mine comes with a twist—extra moisture, a buttery softness, and a warm, nutty finish thanks to almond flour and sliced almonds.
Why You’ll Fall in Love with This Cake
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Unbelievably moist (seriously—it gets better the next day!)
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One-bowl friendly for easy cleanup.
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Naturally gluten-free when using almond flour.
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Elegant yet humble, perfect for everyday tea or a festive table.
How It Tastes
The crumb is soft and tender, thanks to a blend of semolina and yogurt. A light golden crust gives a subtle crunch, while the cinnamon sugar topping and sliced almonds bake into a caramelized crown that’s truly irresistible.
Think: warm vanilla, nutty undertones, and a hint of syrupy sweetness that doesn’t overpower.
✨ Why This Recipe is a Keeper
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Low-effort, high reward: No mixer needed.
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Customizable: You can make it dairy-free, nut-free, or extra spiced.
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Looks fancy, tastes homemade.
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Perfect with coffee, tea, or a scoop of ice cream.
📝 Ingredients You’ll Need
For the Cake:
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1 cup semolina
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½ cup almond flour
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¾ cup plain yogurt (or dairy-free yogurt)
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½ cup sugar
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½ cup melted butter (or neutral oil)
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1 tsp baking powder
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1 tsp vanilla extract
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Pinch of salt
For the Topping:
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2 tbsp sugar
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½ tsp cinnamon
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2 tbsp sliced almonds
🧰 Tools You'll Need
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Mixing bowl
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Whisk or spatula
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8-inch round cake pan
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Measuring cups and spoons
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Oven (preheated to 350°F / 175°C)
🌿 Ingredient Swaps & Add-ins
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Swap yogurt for dairy-free coconut yogurt for a vegan version.
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Add orange blossom or rose water (just ½ tsp!) for a floral note.
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Fold in shredded coconut or finely chopped dates for texture.
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Use pistachios instead of almonds for a traditional Levantine flair.
👩🍳 How to Make This Almond Semolina Cake
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Preheat your oven to 350°F (175°C). Grease and line your cake pan.
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In a bowl, whisk together semolina, almond flour, sugar, salt, and baking powder.
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Add wet ingredients: Stir in yogurt, melted butter, and vanilla until smooth.
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Pour batter into the prepared pan. Smooth the top.
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Mix topping: In a small bowl, stir cinnamon with sugar. Sprinkle on top. Finish with sliced almonds.
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Bake for 35–40 minutes, or until golden brown and a toothpick comes out clean.
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Let cool slightly before slicing. Serve warm or at room temp. (Even better the next day!)
🧡 What to Serve with It
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Turkish or Arabic coffee ☕
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Spiced chai or black tea
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A dollop of whipped cream or Greek yogurt
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A drizzle of honey or warm orange syrup
💡 Tips for Perfect Results
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Let the cake sit for 10 minutes after mixing to hydrate the semolina—it’s a game-changer.
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If using syrup, pour it over the cake while still warm so it soaks in beautifully.
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Don’t skip the topping—it adds crunch, flavor, and beauty.
📦 Storage Instructions
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Room Temp: Store covered for up to 3 days.
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Fridge: Keeps for 5–6 days, just let it come to room temp before serving.
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Freezer: Freeze slices individually. Reheat in oven or toaster oven for a just-baked feel.
ℹ️ General Information
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Servings: 8 slices
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Prep Time: 10 minutes
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Cook Time: 40 minutes
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Total Time: 50 minutes
❓ Frequently Asked Questions
Can I make this cake vegan?
Yes! Use coconut yogurt and plant-based butter or oil. It turns out wonderfully moist and flavorful.
Is this the same as Basbousa?
It’s a cousin! Traditional Basbousa often includes coconut and is soaked in syrup. This version is less syrupy and more cake-like, but still inspired by those lovely flavors.
Can I make this without almonds?
Absolutely. Use extra semolina or sub in oat flour if nut-free.
💬 Final Thoughts
If you’ve never baked with semolina before, this is your sign. This Moist Semolina Almond Cake is everything a cozy dessert should be: simple, satisfying, and deeply comforting. And that aroma when it’s baking? Truly next-level.
🥄 Try it this weekend, and let me know how it turns out!
📌 Save this recipe and tag me in your creations on Pinterest—I’d love to see your spins on it!
🥣 Nutritional Info (Per Slice – Approximate)
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Calories: 270
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Protein: 5g
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Fat: 15g
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Carbs: 28g
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Sugar: 12g
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Fiber: 2g
🍑 Craving More?
Here are a few more bakes you’ll adore:
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Peach Cardamom Upside Down Cake
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Honey Roasted Peach Galette
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Peach Almond Muffins with Crumble Topping