Basbousa with cream (Arabic Semolina Cake). بسبوسة بالقشطة Also called basbousa with kashta (qashta) is a delicious layered cake made with a moist semolina flour cake and filled with a puck cream filling. Basbousa is topped with a fragrant and delicious rosewater or orange blossom water syrup and served with chopped pistachios and shredded coconut.
Basbousa with Cream written in Arabic: بسبوسة بالقشطة
My Arabic Basbousa with Cream recipe is:
- Easy to make!
- A fun & authentic recipe
- Perfect dessert for Ramadan
I love making new dessert recipes from around the world! Especially when I can't travel at the moment, it is a perfect little escape from home. My basbousa recipe is made with all the authentic ingredients (sugar included). If you are avoiding or reducing sugar right now, see some of the substitutes or head over to my healthy dessert section of my website!
WATCH HOW I MADE MY BASBOUSA WITH CREAM RECIPE
WHAT IS BASBOUSA?
Basbousa is a traditional Middle Eastern sweet cake thought to originate in Turkey, but has become widely popular throughout the middle east. Basbousa is traditionally made with a semolina flour batter and drenched in a orange flower or rose water syrup.
WHAT ARE THE DIFFERENT TYPES OF BASBOUSA?
Because it became so popular, you will find many different kinds of basbousa throughout the middle east. Classic basbousa is made with mainly semolina flour and then pressed into a large round cake pan, cut into diamond shapes and then syrup is poured over it.
Basbousa with cream is a twist on classic basbousa. It is made with not just 1 layer of semolina cake, but two layers of semolina cake with a cream filling.
TIPS FOR MAKING THE BEST ARABIC CREAM FILLED BASBOUSA
USE FULL FAT GREEK YOGURT IN YOUR SEMOLINA CAKE. This will give you a very moist delicious cake texture.
USE FLAVORED MILK IN YOUR CREAM FILLING. Flavored milk (like toasted coconut almond milk) makes for the BEST basbousa cream filling.
COOK THE CREAM UNTIL IT IS VERY THICK. Make sure the kashta is very thick and bubbly. See my video for reference on how it should look.
MAKE SURE TO COMPLETELY COVER THE CREAM FILLING WITH THE SECOND HALF OF THE CAKE BATTER. You want all the batter on top touching the pan or your cream will leak out the top and ruin the layers!
BAKE UNTIL THE TOP IS GOLDEN BROWN. This may be 30, 35 or even 45 minutes depending on your oven. Make sure to watch your cake.
IMMEDIATELY ADD THE SYRUP TO THE HOT CAKE. Wait for the syrup to soak in before adding toppings.
COOL BEFORE ADDING TOPPINGS.
STORE IN THE FRIDGE. Since basbousa has a lot of fresh wet ingredients, it stores best in the fridge.
FAQ'S
Frequently asked questions about basbousa with cream.
WHAT IS SEMOLINA FLOUR?
Semolina is a coarse wheat flour.
Should I use coarse or fine ground semolina flour in basbousa? I use coarse ground semolina flour in my basbousa, I like the texture that the larger ground grain gives the cake.
BASBOUSA WITH CREAM CALORIES?
Basbousa calories: 434 calories per piece (1/9 of cake).
HOW DO I MAKE DENSER BASBOUSA?
My family likes their basbousa a bit more on the dense side. Instead of olive or avocado oil, sometimes I use melted and cooled coconut oil in the cake.
IS BASBOUSA MADE WITH CHEESE?
Basbousa with cream contains a thick cream but not cheese. Khafeh is a popular Arabic dessert that is made with sweet cheese!
DIFFERENCE BETWEEN KUNAFA AND BASBOUSA?
Kunafa is typically made with a stretchy cheese, like mozzarella. Basbousa is made with a creamy filling (not cheese).
CAN I MAKE THIS BASBOUSA RECIPE WITHOUT COCONUT?
Yes!! Just leave the coconut out.
CAN I MAKE BASBOUSA HEALTHIER?
If you want a refined sugar free basbousa recipe, replace the sugar in the cake with either honey or Arabic date syrup. In the cream, replace the sugar with honey. In the syrup, use about ½ cup of honey instead of sugar.
HOW DO I MAKE A LARGE BASBOUSA RECIPE FOR RAMADAN?
My basbousa recipe can easily be doubled and makes an excellent Ramadan dessert when you have a lot of people over. Simply double all the ingredients, and then use a double sized pan. Keep in mind that because of the way the oven heats, your basbousa will be a bit thinner than the smaller size.
OTHER POPULAR ARABIC RECIPES YOU MIGHT LIKE
MAKE MY AUTHENTIC ARABIC BASBOUSA WITH CREAM
INGREDIENTS YOU NEED:
For the semolina cake:
- 1 cup course semolina flour
- ½ cup raw cane sugar
- ¼ cup finely shredded coconut
- 2 teaspoons aluminum free baking powder
- 3 large eggs
- 1 cup plain whole milk greek yogurt
- ¾ cup olive oil (or avocado oil)
- 1 tablespoon water
For the kashta cream filling:
- 2 cups milk of choice
- 4 tablespoons corn starch
- 1 tablespoon raw cane sugar
- 2 tablespoons puck cream
- 2 teaspoons pure vanilla extract
For the syrup:
- 1 cup raw cane sugar
- ¾ cup water
- 1 tablespoon rose water (or orange blossom water)
- 1 tablespoon honey
Toppings:
- ⅛-1/4 cup shredded coconut
- ⅛-1/4 cup chopped pistachios
EQUIPMENT YOU NEED:
- 1 large mixing bowl
- 2 small sauce pans
- 9 x 9 glass baking dish
YOUR BASBOUSA SHOPPING LIST:
- Eggs
- Milk of choice (flavored milk is best)
- Whole milk greek yogurt
- Honey
- 1 bag coarse ground semolina flour
- Sugar
- Shredded coconut
- Baking powder
- Vanilla extract
- Corn starch
- Olive oil
- Pistachios (shells removed)
- Puck cream (thick Nestle cream)
- Rose water
You will probably have to go to the Arabic market for these: semolina flour, puck cream, rose water (or orange blossom water).
HOW TO MAKE BASBOUSA WITH COCONUT AND CREAM RECIPE
Start by preheating the oven to 350 degrees Fahrenheit and adjusting the rack to the middle of the oven.
In a large mixing bowl, add all the ingredients for the cake except for the 1 tablespoon of water.
Mix very well to combine.
Grease the bottom and sides of a 9 x 9 glass baking dish.
Pour half the cake batter in.
Bake for 15 minutes or just until the top is dry to the touch.
While the cake bakes, make the cream filling.
How to make cream filling for basbousa
In a saucepan, add all the ingredients for the cream filling.
I made my basbousa with a Nestlé cream filling, since this was the one I could find at the local Arabic market.
Whisk to combine before you add it to the stove over medium heat.
Cook and stir constantly until your cream is thick and bubbly.
Remove from the heat and wait until the cake is done baking. You may want to stir it a couple of times because it might start for form a "skin" if it cools too much.
How to layer cream filled basbousa
Remove your cake from the oven once the top is dry to the touch.
Add the cream filling.
Stir 1 tablespoon of water to the remaining cake batter.
Slowly pour the cake batter along the outside of the pan over the cream filling. Use a small spoon or spatula to make sure the cake batter is touching the side of the pan and completely covers the cream.
Pour the remaining cake batter over the center of the basbousa cream.
It might seem like you don't have enough cake batter for the top layer, but don't worry! There is enough and the top layer will be VERY thin.
Put your basbousa back in the oven and bake it for an additional 30-40 minutes, or until the top is golden brown. Don't over bake your basbousa!
How to make basbousa syrup
While the basbousa bakes for the second time, make the rose water syrup.
In a saucepan, add 1 cup of raw cane sugar, ¾ cup of water, 1 tablespoon of rose water (or 1 tablespoon of orange blossom water), and 1 tablespoon of honey.
Stir over high heat until the syrup comes to a boil.
Reduce heat to low and simmer for 10 minutes.
Once the basbousa is done baking, immediately pour the syrup over the top. It will look like there is too much syrup at first, but the cake will absorb it all.
Let your basbousa cool before adding any toppings.
HOW TO SERVE ARABIC BASBOUSA
WHAT TO TOP BASBOUSA WITH
Top cooled basbousa with chopped pistachios and shredded coconut.
HOW TO CUT BASBOUSA
Cut basbousa with a sharp knife into 9 even pieces.
IS BASBOUSA SERVED HOT OR COLD?
You can serve it either way! It is usually served at room temperature because the cream firms up a bit more once it is cooled.
HOW TO STORE LEFTOVER BASBOUSA
Store leftover basbousa covered with a tight fitting lid or wrap in the fridge for up to 3 days.
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Basbousa with Cream (بسبوسة بالقشطة)
Equipment
- 9 x 9 glass baking dish
Ingredients
For the semolina cake:
- 1 cup coarse ground semolina flour
- ¼-1/2 cup raw cane sugar sub honey or date syrup
- ¼ cup finely shredded (unsweetened) coconut flakes
- 2 teaspoon baking powder aluminum free
- 3 lg eggs
- 1 cup whole milk plain greek yogurt (unsweetened)
- ¾ cup coconut oil, melted & cooled or avocado oil, olive oil for fluffier basbousa
- 1 tablespoon water for second half of cake later
For the Qashta cream filling:
- 2 cups oat milk Use toasted coconut almond milk for a stronger flavor
- ⅛ cup clotted cream Nestlé puck cream
- 2 teaspoon pure vanilla extract
- 1 tablespoon raw cane sugar sub honey or date syrup
- ¼ cup corn starch
For the syrup topping:
- 1 cup raw cane sugar sub honey
- 1 tablespoon honey
- 1 tablespoon rose water or orange blossom water
- ¾ cup water
Basbousa toppings:
- ⅛-1/4 cup shredded coconut
- ⅛-1/4 cup chopped pistachios
Instructions
Make basbousa cake and first layer:
- Start by preheating the oven to 350 degrees Fahrenheit and adjusting the rack to the middle of the oven.
- In a large mixing bowl, add all the ingredients for the cake except for the 1 tablespoon of water.
- Mix very well to combine.
- Grease the bottom and sides of a 9 x 9 glass baking dish.
- Pour half the cake batter into the prepared pan.
- Bake for 15 minutes or just until the top is dry to the touch. While the cake bakes, make the cream filling.
Basbousa cream filling:
- In a saucepan, add all the ingredients for the cream filling.
- Whisk to combine before you add it to the stove over medium heat.
- Cook and stir constantly until your cream is thick and bubbly.
How to layer cream filled basbousa:
- Remove your cake from the oven once the top is dry to the touch.
- Add the cream filling on top of the baked cake.
- Stir 1 tablespoon of water to the remaining cake batter.
- Slowly pour the cake batter along the outside of the pan over the cream filling. Use a small spoon or spatula to make sure the cake batter is touching the side of the pan and completely covers the cream.
- Pour the remaining cake batter over the center of the basbousa cream.
- Put your basbousa back in the oven and bake it for an additional 30-40 minutes, or until the top is golden brown. Don't over bake your basbousa!
How to make basbousa syrup:
- While the basbousa bakes for the second time, make the rose water syrup.
- In a saucepan, add 1 cup of raw cane sugar, ¾ cup of water, 1 tablespoon of rose water (or 1 tablespoon of orange blossom water), and 1 tablespoon of honey.
- Stir over high heat until the syrup comes to a boil.
- Reduce heat to low and simmer for 10 minutes.
- Once the basbousa is done baking, immediately pour the syrup over the top.
- Top with shredded coconut and chopped pistachios once cool.
Christie
Holy smokes this Basbousa with cream looks absolutely amazing! I need to try making this.
Judee
I was excited to see this recipe. My mother- in-law used to make Basbousa without the cream. I have had it with the cream in Lebanese restaurants and boy it is GOOD! Your recipe looks delicious.
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It is a favorite at our family gatherings!!
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I can't wait for you to try it! Basbousa with cream inside is soo flavorful and the texture is to die for!!
Sabrina
Wow! This basbousa was just what I remember eating as a kid in Jordan! Thank you for sharing my family loved it
Rosemary
I'm so happy to read this!! There is nothing better than bringing back those happy childhood memories