Recipe by
Total Time:
60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 2 eggs
  • 1.5 cup - butter, unsalted
  • 1.5 cup - castor sugar
  • 1 tsp - vanilla essence
  • 2 cups - fine semolina
  • 1 tsp - baking powder
  • 1.5 tsp - bicarbonate of soda
  • 1.5 cup - yoghurt
  • blanched split almonds
  • For the Syrup:
  • 2 cups - sugar
  • 1.5 cups - water
  • 1 tbsp - lemon juice

How to Make Basbousa

  • Cream butter, sugar and vanilla essence until light and fluffy.
  • Add eggs one at a time and beat well.
  • Sift semolina, baking powder and soda twice.
  • Fold onto butter mixture alternately with yoghurt.
  • Spread batter into a greased 20 x 30 cm slab cake pan and place almonds on top in rows (four across and seven down).
  • Arrange evenly so that when cake is cut, an almond will be centered on each piece.
  • Bake in a mode oven for 30-35 mins until cake is cooked.
  • While cake cooks, make syrup.
  • Dissolve sugar in water over medium heat, add lemon juice and bring to the boil.
  • Boil rapidly for 10 mins, then cool by standing pan in cold water.
  • When cake is cooked, spoon cooled syrup over the hot cake.
  • Cool thoroughly and cut into diamond shape or squares to serve.
  • Thick whipped cream may be served with Basbousa.